The tagine (both the cooking pot and the recipe) are rooted in Moroccan history and symbolic of Moroccan cooking. We've been working for several months with Paula Wolfert to develop a tagine of special clays that will take stove top heat so you can make a traditional tagine on the stovetop, but be able to have our glaze colors on the lid. We're finally there! The big advantage of the Clay Coyote flameware based tagine, over earthenware, is that you can do any high temperature pre-cooking like sauteeing onions, garlic, etc., then lower the heat to cook the traditionally simmered tagine. Tagines (the name of both the dish and the pot it is cooked in) are traditionally done on the stovetop so the moisture condenses on the cool top and drops back into the dish. The lid on the tagine is designed inside to encourage this condensation. The necessary moisture loss (to thicken the broth) occurs in the fit between the lid and base. Shown above is the Tagine in Pistachio. The bottom is about 10-3/4" in diameter, 2" deep and holds about 1-3/4 quarts. Good for dinner for 5 or 6. To our knowledge this is the only hand thrown tagine made in the US that can go on a stovetop in the traditional manner. Works on all types of stoves-gas, electric and glass top. Besides using for a traditional tagine, you'll find this pot is also excellent for many stovetop recipes. We make a Pollo Verde, which is a tomatillo-cilantro-garlic sauce over chicken breasts and simmered for 40minutes. Quick and easy. Or try Paula Wolfert's Corn Couscous with Lamb & Vegetables on our blog, yum! Another new-found use is to bake No-Knead artisan bread. Visit the recipe on the blog.