Bram Tagine, 1¾ qt. – Blue Turquoise

$198.00

Bram exclusive. Made in Egypt.

3 in stock

SKU: TA34BLTRQ Category:

Description

Amaze your guests with a Moroccan feast and show them the difference that clay can make when cooking a tagine. It really is the only way to achieve that true savory depth of flavor experienced by anyone who has traveled and eaten in Morocco.

The special hand applied glaze gives this tagine a subtle decorative effect that feels like the perfect marriage between beauty and function. Made of sturdy terra cotta, this tagine is the perfect size for a whole chicken, as in the traditional combination of chicken with preserved lemons and olives. Serves 6 to 8 people.

Blue & Turquoise

13½” x 11″ H (34 cm x 28 cm) to the top of  the lid. Because our pots are handmade, the actual dimensions may vary.

Additional information

Weight 13 lbs
Dimensions 15.5 × 15.5 × 13 in

Features & Benefits

  • Terra cotta clay high fired at 2,000°F for strength, durability and chip resistance.
  • All our pieces are completely handmade, natural earthenware. Minor imperfections add authenticity and charm, and are part of the piece.
  • Easy to clean, hand-applied glaze.
  • Lead and cadmium free.

Use & Care

  • Stovetop, oven and microwave safe. For gas cooktops, may use diffuser or lowest heat setting. For electric cooktops, please use only with a diffuser.
  • Clear ceramic glaze provides ease of cleaning. For difficult areas to clean, first soak for a few minutes in water, then scrub with a soft abrasive pad. Do not use metallic scouring pads.
  • Dishwasher safe, but we recommend hand washing to give the best care to your earthenware. See our section Clay Cooking 101 for detailed explanations and effects of soaps and detergents on earthenware.
  • Earthenware does not like extreme temperature changes. For example, do not take a pot cold from the refrigerator and place it directly on a stovetop or in a hot oven; it may crack.
  • Before first use, please season. A complete explanation of this procedure is explained in detail in Clay Cooking 101.