In todays New York Times food section (http://www.nytimes.com/2006/03/29/dining/29kitc.html?_r=1&oref=login) there is an article about tagines which are used to cook food in North Africa. I was wondering if anyone has had any experience with these. The article mentions in passing a "cast iron tagine." When I searched for such a tagine (I like cooking with cast iron) I found one at various sites, but they said it was not currently available. One comment at Amazon said that tagines should have an opening at the top. It was the only negative comment on that particular tagine (ceramic) that I found.
Tagines are sort of like a Dutch Oven method of cooking. As far as I recall there is no vent (or hole) to allow steam to escape - that's why they cook so well. They are designed for brazier or live coal cooking, though work just as well in an oven. Most tagines are ceramic and very tall - taller than a Le Cruset Dutch Oven - with a flat plate which has a conical top. Most recipes call for meats to be browned first in a frypan, placed into the base (plate) of the tagine, other ingredients added, including some form of liquid, covered with the conical lid then placed over an open fire/coals/bbq/gas stove top. The heat creates a steaming vacuum within the tagine, cooking and infusing the food with the spices/herbs/flavourings. A Dutch oven or casserole serves exactly the same purpose, for a fraction of the price and is larger, more versatile and useful. Tagines look good but they are usually quite small - and food needs to be placed in one layer, restricting the volume you can cook at any one time. Great for two, but for three or more or a crowd stick to a Dutch oven!
