Cooks Standard NC-00378 Multi-Ply Clad Stainless Steel Tagine, 4.5-Quart
Last updated date: September 15, 2020
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We looked at the top Tagines and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Tagine you should buy.
Overall Take
This modern tagine is sturdy and built to last. The glass lid seals in moisture, while the stainless steel pot offers even heat distribution. The set is induction capable and dishwasher safe. In our analysis of 11 expert reviews, the Cooks Standard Cooks Standard Multi-Ply Clad Stainless Steel Tagine, 4.5-Quart placed 3rd when we looked at the top 11 products in the category. For the full ranking, see below.
Editor's Note September 15, 2020:
Checkout The Best Tagine for a detailed review of all the top tagines.
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From The Manufacturer
What's in a Box: Cooks Standard Multi-Ply Clad Stainless Steel Tagine 4.5-QT, Ceramic white Lid, Extra Glass Lid. What is Multi-Ply Clad metal construction? A combination of 18/10 stainless steel with a multi-element aluminum core creates a permanent bond of metal, so heat passes through the whole pan--along the bottom and up the sidewalls, not just along bottom, which gives you maximum cooking performance. This construction is only used in the highest-grade cookware. What is Tagine? Tagine is a traditional type cookware widely used in North Africa area, it consist of two parts, bottom pan and a cone shape lid, now we use advanced technology of Multi-Ply Clad stainless steel to make bottom pan, so, you don't have to worry about clay pot become crack, you do not need to use heat diffuser any more, compare to clay pot, this Multi-Ply clad stainless steel cooks food more evenly and thoroughly, it is also suitable for use in all kind of stovetop, include induction stovetop.
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An Overview On Tagines
If you’re thinking of making a delicious meat or vegetable Moroccan or North African dish, filled with aromatic sweet and savory flavors, you will probably get the best results from a tagine. This traditional cookware consists of two pieces: a wide pot and a conical-shaped lid. The pot typically has a wide base to fit in a large quantity of food, while the tight-fitting lid is designed to keep the steam inside, circulating throughout the food while it slow cooks. The condensation drips back onto the pot, keeping the food inside tender and moist.
Traditionally, tagines are used over a charcoal fire. However, they can also be used on the stovetop or in an oven depending on the material they are made out of. A classic tagine is made out of earthenware, but you can also find some that are made from metal or flame-proof glazed ceramic. Keep in mind that some tagines on the market are just designed to be serving dishes, and cannot be used in an oven or on the stove.
If you’re using a clay tagine, note that it requires special care. You will need to season the pot before it can be used. By seasoning the tagine, you seal the clay, making the pot more durable for cooking. Begin seasoning your tagine by soaking it in water for at least two hours. After that, let it air dry. Brush the pot and the lid with olive oil, both inside and out. Then, you need to put it in a cold oven and set it to 300 degrees Fahrenheit, leaving it in for seven to 24 hours. After that, carefully take out the tagine, and brush the inside with olive oil again. After letting the oil soak for a few hours, your tagine is seasoned and ready to use.
DWYM Fun Fact
Cooking food in a tagine is a simple process that even beginner cooks can master. Begin by bringing your tagine to room temperature. If it’s stored in the basement or garage, for example, you’ll want to warm up the pot first before putting it into the oven to avoid cracking.
Saute your onions and spices lightly in a frying pan, and then transfer them to the bottom of the tagine pot. Add in the meat, vegetables and grains, and pour over the liquid. Keep in mind that the steam will circulate as it cooks and the condensation will go back into the dish, so you don’t need to add too much liquid to the pot.
Cover the pot tightly with the lid and then place in the oven or on the stove for several hours, according to the recipe. Don’t open the lid until the meal is cooked, otherwise, the steam will escape. You can serve your meal in the same vessel, but be sure to place a coaster under the pot, so you don’t burn your table.
The Tagine Buying Guide
- The first thing to consider when buying a tagine is how you want to use it. If you’re looking to just use the tagine as a serving dish, then you don’t need to worry about whether it can be used in an oven or on the stovetop. Most tagine serving dishes come in bright colors with intricate patterns and make quite the impression at the dinner table.
- For cooking, you will be able to find unglazed clay tagines, which require seasoning before use. You can also find glazed tagines, which are ready to use. The glaze makes the pot more durable, and also stops the food from sticking to the bottom. There are other materials used to make tagines as well, such as stainless steel, cast iron and ceramic. These materials are more durable than clay and don’t require a heat diffuser as the traditional material does.
- While classic tagines typically don’t have handles on the side, they can be really helpful to use in the modern kitchen. Having a tagine with handles makes it easier and safer to move the pot in and out of the oven or on and off the stove.
- While clay and cast iron tagines require special care and cleaning instructions, most ceramic and stainless steel tagines can be cleaned easily in the sink. Some can even be placed in the dishwasher, making cleanup a breeze after a delicious meal.
- One of the most essential components of using a tagine is keeping the steam and moisture inside the pot with the conical lid. As a result, you’ll want to look for a set that has a tight-fitting lid. If the lid can’t seal with the pot, then the moisture will escape during cooking, resulting in a dry and unappealing meal. Be sure to get a tagine where the lid is designed to fit tightly over the pot.