( 1 reviews )
-
Posted: Aug 14 2009
I have had great results with my All-Clad tagine. The first thing I want to mention is that I have had a lamb tagine cooked over charcoal in a clay pot in the Atlas mountains, and is the inspiration that has caused a need to recreate that dish. I started with a terra cotta pot I bought at Sur La Table for $35. It was okay, I had to use a cast iron distribution plate, to use on my stove top. After about 5 normal uses, I got a hairline crack on the bottom pan portion, and it started leaking. For Tagine pot number 2, I looked at the higher end models $100+. This was the only one that was large enough for me, about 3 quart versus Le Creuset 1.75 quart capacity. If I'm going through the trouble of making tagine, I want to make it for 10 people. One thing that I immediately noticed is the even heat distribution. I did not have any hotspots, and really did not need to tend to stirring much while cooking. The bottom stainless pan is versatile, and actually, my first stainless steel cookware. Multi-ply stainless is amazing easy to clean up. Other than making a tagine, I use the bottom pan for sautes and have found it versatile. Truly the star piece in my kitchen, and it has turned me onto stainless multi-clad cookware.
