[CarlaH]

Hi Everyone, I just acquired a clay tangine which I had been eying for some time. Unfortunately it did not come with any instructions - can anyone help - I have looked around the internet and found instructions for seasoning it. I also noticed in a few of the recipes that I saw that many dishes are cooked using a stove top method - I don't think that this is feasible with a clay tangine. If anyone has a good cookbook/guide to recommend that would also be appreciated.
Thanks a lot.
Carla

[Judy]

Carla, congratulations on your new tagine. You'll love it! There's a thread from a few years ago with some discussion and a couple of cookbook suggestions here.

Mine has a metal base and ceramic lid, so I do use mine on the stovetop.
_________________
Doing what you like is freedom
Liking what you do is happiness

www.cupcakerecipebook.com.au

[CarlaH]

Hi Judy, thanks so much for pointing me to previous posts - I'm looking forward to experimenting with my tagine as soon as I have it seasoned.
Carla

[Debbie]

You can use the clay ones on the stovetop. There is a heat diffusing plate which you can buy that makes the clay ones work perfectly on the stove top whether it is electric or gas.

Not sure exactly where you would buy one, but I do know that is what they use from seeing a demonstration ages ago. Maybe a Morrocan or similar cooking information/terminology type site could help you?

Good luck!
_________________
If you cannot feel your arteries hardening, eat more cheese. If you can, drink more red wine. Diet is just "die" with a "t" on the end. Exercise is walking into the kitchen.

[CarlaH]

Hi Debbie, Thank you for the suggestion - I will look around at some of my favourite kitchenware shops to see if they stock the heat diffuser, if not I did see one offered on a web site. Bought myself a little tagine cookbook today - now I have to make some ghee - it seems that nothing is ever as simple as one thinks, but then that's the fun of trying out something new.