in terms of the end result of cooking, taste - would i get the same flavour, results?
Actually, come to think of it - how different would cooking in a Chinese type unglazed claypot be from a tagine?
Would I be able to achieve similar effects?
I could get Chinese unglazed claypots more easily from around here but can't say the same for a tagine!
Hi Caroline! I just reread this.
could you elaborate on this a little more:
"Then use the very lowest possible setting on your induction cooktop and set the tagine in a large cast iron skillet. NOTHING works as well as a "trivet" on an induction unit."
does this mean that I can set a cheap pan on a low trivet, put it on an induction top, and then set the tagine on top?
I've got one of those low rivet thingies. just never thought of setting a pan on top of it so that it is a little distance away from the hob and won't harm it!
thanks so much for all your replies.
I just went to check out an induction disk from Emile Henry - I understand it is less harmful for the induction cooker since there are rivets beneath it (unlike any normal pan) but it is still costly! (and kaleokahu, the warranty for my hob is over so I am not keen to do it any harm and potentially incur the cost of servicing it later!) else that would have been ideal, cos at level 2 settings on my induction, the plate can stay on for 6 hours before it turns off! (i'm guessing that's enough time to cook a tagine?)
so, the way it is going right now, I will probably just buy a clay one, and use it on a separately purchased hot plate, or put it in the oven!
does it matter if it is glazed or unglazed? I probably won't use it 2-3 times a week, probably 1-2 times a month (since I will also be doing my chinese soups, and non-tagine stews on other days).
I just saw Emile Henry going for S$160 and wondering if it is a good deal or should I just get one off tagines.com and season it myself anyway?
Where can I find those? I am in Singapore and so far can only find Le Creuset which costs an arm and a leg. I think there is also Emile Henry but that is almost as expensive as the LC.
I will be heading to London in November and potentially Paris so I was thinking of getting a clay one while there. Cheaper, and still retains the benefit of unglazed clay cooking.
Alternatively I will ship one in because it may be cheaper than spending S$330 on one!!
I would like to buy a clay tagine for its reputed cooking flavours (vs ceramic or metal). Only problem is, I have an induction stove.
I thought maybe I could use a stainless steel frying pan with a thick base like WMF cromargen as a conversion disk / heating element and put the tagine on it (instead of buying a conversion disk).
Will that work? Though I have read that overheating will spoil the pan, or the overheated pan may spoil the coils in the induction hob.
So if the above is a bad idea, I wonder, can I put water in the pan and use the tagine in a water bath instead?
Appreciate your views and thoughts.