Bring the flavors and techniques of historical Moroccan cooking into your own kitchen with the Clay Coyote Tagine. Traditionally used on the stovetop, the tagine encourages condensation to form at the top of the lid and drop back down into the dish for added moisture and tenderness. The major advantage of the Clay Coyote Tagine is that its made out of flameware, which allows you to do high-temperature pre-cooking (e.g. sautéing onions, garlic), then lower the heat to cook your meal, all in one pot! Pairs wonderfully with our Ras el Hanout seasoning blend, Preserved Lemon Paste, and 1000 Mediterranean Meals.
- Tagine bottom is made out of Clay Coyote Flameware, and can withstand direct heat from gas, electric, and glass stovetops.
- Bottom is glazed in Coyote Gray only.
- Tagine lid is made out of Stoneware Clay and comes in Moroccan Sand, Yellow Salt, Mediterranean Blue, or Midnight Garden.
- Bottom dimensions: 10-3/4″ in diameter, 2″ deep and holds about 1-3/4 quarts, 8″ high all together.
- Microwave, dishwasher, oven, and food safe.
- Lead-, Cadmium-, and Nickel-free and safe for people with metal allergies.
Clay Coyote Flameware Tagines are handmade, wheel thrown, and custom patterns and designs of Clay Coyote Arts, Inc.
All Clay Coyote Flameware Tagines will look similar, however, please allow for some handmade differences.
Tips & FAQs:
- Why is a clay tagine better than a metal one? Clay tagines are the traditional cooking vessel. Clay also spreads the heat out, metal heats much faster and tends to burn the food.
- Can you put the clay tagine in the dishwasher? Yes! Or if you accidently really get something stuck on, we recommend the 3M Scotch-Brite Stainless Steel scrubber to really clean it up. The tagine will not scratch.
- Why is the tagine so unique? The Clay Coyote makes the only handmade clay tagine in the USA, we use our own special blend of Clay Coyote Flameware Clay and Coyote Gray Glaze combo to create the base. And we make the lid out of our stoneware clay so that we can use our most beloved glaze combos: Moroccan Sand, Mediterranean Blue, Yellow Salt, or Midnight Garden
- Do you need to use oil? A little will go a long way to help make the tagine stick-resistant. But if you want to skip it, you can.
- Why doesn’t the tagine lid have a hole for steam release? We tested a lid with and without the steam hole. Because the tagine is designed to be a basting vessel, we want the closed lid with the conical top to create an environment for constant dripping (basting).
- What’s the difference between the Dutch Oven and the Tagine? The domed lid, like the one on our Dutch Oven, creates a cloud or steam pocket, where the tagine conical lid creates a rain storm. The Dutch Oven is great for long, all-day stews and soups; where most the tagine recipes call for less than 90 minutes of cooking time.
- Can you use the tagine on the stovetop or in the oven? Yes, the tagine is specifically designed for the stovetop like in most traditional Moroccan homes. You can also use it in the oven, and the bottom can gon on the grill (tho that will discolor it a little).
- What is your “go to” tagine recipe? I love Chicken with Preserved Lemons, Olives, and Thyme. It’s easy, takes less than 45 minutes to cook and dinner is served. I normally put it over couscous. Another fave is our Mediterranean Chicken, Mushroom & Creamy Cheesy Polenta … a good reminder that while tagine was invented in Morocco, it’s a staple in all Mediterranean food.
- Can I buy just the bottom? Yes, we sell the bottoms of our tagines under the name Savory Pie (it’s just a tagine with no top), they’re great for mac & cheese, shepherd’s pie, baked pasta, big tasty apple crisps, you name it. So if you buy a Tagine, you are also getting a savory pie!
- Are the lids interchangeable? Unfortunately, no. Everything we make at the Clay Coyote is handmade, so there are tiny little differences between each base and lid. Once the pots come out of the kiln, we match the lids to the bases. It’s a wild game of mix and match we play every week.
- Want more inspiration? Check out our Blog here for tips and recipes and follow us on Instagram here to stay up to date!
Recommended Clay Coyote Flameware Tagines reading:
– Paula Wolfert’s Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
– Mourad Lahlou’s Mourad: New Moroccan
– Paula Wolfert’s Couscous and Other Good Food from Morocco