Product Features
- 3 year guarantee
- May be used on all heat sources and ovens, gas, electric, halogen, with the induction disk for induction hobs, traditional ovens and microwaves
- Easy to clean and dishwasher safe
- A ceramic item which is light and easy to handle and natural cooking
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Product Description
Product Description
The Emile Henry FLAME range is the first ceramic product which can be used on the stove top/hob. With its unique features, one has great versatility being able to use it on a naked flame to fry off food whilst also going directly into the oven. Along with having a very high thermo shock resistance, this product can be taken straight from the freezer or fridge and placed directly in the oven or on the flame. It is very light and easy to handle.
Experience the Moroccan style of cooking with the Tagine and make an exquisite and exciting dish.
Emile Henry were delighted when, in 2010, Raymond Blanc endorsed their great FLAME range.
Product Description
5532-71 Features: -Handmade of unique Ceradon material.-Extremely strong, offering good resistance to chipping and cracking.-Durability against crazing and scratching.-Even cooking and excellent heat retention.-Pointed hat lid allows steam to circulate inside.-Dishwasher safe.-Made in France.-Colour: Noir.-Material: Ceradon.-Oven safe up to 250 C.-Freezer safe down to -20 C.-Capacity: 2.5 litre.-Diameter: 32cm. Specifications: -Tagine for 6 servings.
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Customer Reviews
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4 reviews
24 of 24 people found the following review helpful
Moroccan Tagine---early slow-cooker with a story
20 Jan 2008
Amazon Verified Purchase
Tagine refers to both the type of cooking as well as the cookware itself in this case. You would have chicken and pine nut tagine, lamb and plum tagine, etc. The tagine cooker is a traditional African item, designed to tenderize the toughest cuts of meat while at the same time imbueing meats, vegetables, and fruit with added herbs and spices. You can put almost any type of food in it that would go into more-recognizable stews, soups, and roasts. Recipes can be found in books and are plentiful online.
The magic of the tagine cooker is the tall cover and the low heat required. The food slowly simmers, and the rising steam condenses on the high sloping slides, marinating, flavoring, and tenderizing the contents for perhaps 90 to 120 minuts, depending on the meat and heat source available. The lid has a distinct handle that dissipates heat, so that the lid can be removed without burning yourself.
The Emile Henry product is of the highest quality. The material is a high-heat ceramic; ours has a terrific matte black finish. It can handle a medium to large size chicken, or several pork chops, or perhaps a 2.5 lb roast, for example, with whatever vegetables available. In this case, the 2.6 quart size can make a nice dinner for 4-6 people, depending on side dishes (couscous, rice, risotto), although the makings really add up to a one-pot meal. Maybe some unusual bread, a little wine, or lemoned water or tea.
You can spice up the recipes as much as your tastes call for, and you'll have an excuse to shop for (or order online) some exotic flavorings, such as preserved lemons (Meyers), saffron, the newly-accessible sea salts, various paprikas, and other old-world cover-ups.
Heat source: In addition to the Le Creuset (about $140) and Emiril (about $100) brand tagines, which are smaller (1.5 to 1.75 quarts), the Emile Henry tagine differs from others in that only these three can be used on any heat source---gas, electric, cooktop, charcoal. Most tagines are very simple clay cookware, generally with some glazing, but tend to be brittle and somewhat delicate and prone to cracking; they cannot take a direct electric coil at all, or high heat from a flame which you might want to sear the meats. The Emile Henry can go from kitchen to table to freezer; it is an incredibly handsome serving piece and versatile cookware item, handling stews, soups, casseroles, even bread baking. Enjoy!
The magic of the tagine cooker is the tall cover and the low heat required. The food slowly simmers, and the rising steam condenses on the high sloping slides, marinating, flavoring, and tenderizing the contents for perhaps 90 to 120 minuts, depending on the meat and heat source available. The lid has a distinct handle that dissipates heat, so that the lid can be removed without burning yourself.
The Emile Henry product is of the highest quality. The material is a high-heat ceramic; ours has a terrific matte black finish. It can handle a medium to large size chicken, or several pork chops, or perhaps a 2.5 lb roast, for example, with whatever vegetables available. In this case, the 2.6 quart size can make a nice dinner for 4-6 people, depending on side dishes (couscous, rice, risotto), although the makings really add up to a one-pot meal. Maybe some unusual bread, a little wine, or lemoned water or tea.
You can spice up the recipes as much as your tastes call for, and you'll have an excuse to shop for (or order online) some exotic flavorings, such as preserved lemons (Meyers), saffron, the newly-accessible sea salts, various paprikas, and other old-world cover-ups.
Heat source: In addition to the Le Creuset (about $140) and Emiril (about $100) brand tagines, which are smaller (1.5 to 1.75 quarts), the Emile Henry tagine differs from others in that only these three can be used on any heat source---gas, electric, cooktop, charcoal. Most tagines are very simple clay cookware, generally with some glazing, but tend to be brittle and somewhat delicate and prone to cracking; they cannot take a direct electric coil at all, or high heat from a flame which you might want to sear the meats. The Emile Henry can go from kitchen to table to freezer; it is an incredibly handsome serving piece and versatile cookware item, handling stews, soups, casseroles, even bread baking. Enjoy!
6 of 8 people found the following review helpful
Exotic Green Cookware, and Functional Art
4 Dec 2009
The word tagine refers both to the conical cooking vessel and the contents inside. The North African dish is not bound to a specific pot, you can still make a tagine in a braiser for instance, but it looks so much cooler in a tagine and it is supposed to work better in the proper pot. The idea is that the vapors, essence and juices of the food swirl around the cone and infuse the food with intense flavor. Emile Henry has fine tuned this old world cookware with modern technology.
I learned to make tagine in Morrocco from locals. We went around the medina gathering ingredients: tomatoes, potatoes, onion, saffron, paprika and cumin. We put this in a covered pot with a little olive oil, cooked it for an hour or so and garnished with a lot of cilantro. It makes a great camping dish--we ate this very meal under a giant moon the Sahara desert. I've made this same meal in the tagine pot with great success and every time I look at it, I think adventure. Tagines are very flexible and hard to mess up, so you can use your own creativity and change up the recipe.
Emile Henry's cookware is green--no toxic chemicals to leach into your food. It is made to go from the freezer to any heat source without cracking and clean up is easy. As as serving dish, it will keep the food hot for a long time on the table. It is very aesthetically pleasing, like functional art.
This Tagine would make a killer gift for the cook who has everything or the foodie with a flair for the exotic. It's eco friendly and makes a sexy, dramatic presentation on the table.
I learned to make tagine in Morrocco from locals. We went around the medina gathering ingredients: tomatoes, potatoes, onion, saffron, paprika and cumin. We put this in a covered pot with a little olive oil, cooked it for an hour or so and garnished with a lot of cilantro. It makes a great camping dish--we ate this very meal under a giant moon the Sahara desert. I've made this same meal in the tagine pot with great success and every time I look at it, I think adventure. Tagines are very flexible and hard to mess up, so you can use your own creativity and change up the recipe.
Emile Henry's cookware is green--no toxic chemicals to leach into your food. It is made to go from the freezer to any heat source without cracking and clean up is easy. As as serving dish, it will keep the food hot for a long time on the table. It is very aesthetically pleasing, like functional art.
This Tagine would make a killer gift for the cook who has everything or the foodie with a flair for the exotic. It's eco friendly and makes a sexy, dramatic presentation on the table.
1 of 1 people found the following review helpful
Bought this one for my daughter!
12 Dec 2011
Amazon Verified Purchase
Actually, I have the 3.7 quart Emile Henry tagine and have used it for 2 years! Love it! Originally bought it for Morrocan recipes, but it's so versatile for stews, curries, and anything else I'd normally cook in the oven or slow cooker. My daughter has been wanting one since sampling the recipes out of mine, so I bought her the smaller size since it's just her and her boyfriend.
I love the fact you can braise in it directly on the burner. I usually braise on a medium high heat, then turn it down to low for a nice slow cook. Meat just falls apart, and the lid infuses the whole dish with flavor. I just love Emile Henry products!
I love the fact you can braise in it directly on the burner. I usually braise on a medium high heat, then turn it down to low for a nice slow cook. Meat just falls apart, and the lid infuses the whole dish with flavor. I just love Emile Henry products!
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