Emile Henry Flame Top 2.6 Quart Tagine, Black

Product Review

Emile Henry Flame-Top ceramic cookware is light and versatile, an innovative breakthrough in ceramics technology. Our new line of Burgundy Clay Flame-Top ceramics products work directly on a gas flame or an electric or halogen hob without a diffuser, without any fear of cracking or breaking. Much lighter, (30% lighter), than many types of comparable metal cookware products, Flame-Top is microwave and dishwasher-safe, cleans up very easily, is extremely strong and durable, goes under the broiler, and can go directly from a freezer or a refrigerator to a hot oven to the table, where it will retain the cooking heat for a very long time. Unlike most metal cookware products, Flame-Top cookware can sit on a very hot open flame for an extended period of time without any ingredients in the cook pot, and they will not crack, discolor or break. Perfect for braising, browning and slow cooking due to the incredibly gentle heat distribution properties of Burgundy Clay, Flame-Top products cook evenly and thoroughly when used on top of the stove, in the oven or even in the microwave. Enhancing this gentle cooking action are raised dots on the underneath side of each lid that evenly distribute evaporated juices directly back into the cooking food. This self-basting technique produces a more thoroughly cooked, tender and moist dish than with traditional lids, which force liquids to run down the sides of the pot, and which contribute to even cooking. Emile Henry Flame-Top ceramic cookware is light and versatile, and better brings out the flavors of all cooked foods.

Product Features

Made of Burgundy clay,can be used directly on a gas flame or an electric or halogen hob without a diffuser, without any fear of cracking or breaking.
Oven, broiler, and microwave safe: Flame top pieces can go directly from a freezer or refrigerator, to a hot oven, to the table.
2.6 Quart capacity is perfect for brazing, heat conduction and for slow, natural cooking- You won't soon forget the delightful flavors, vegetables and fall-off-the-bone meats cooked in this Tagine.
Up to 30% lighter than many types of comparable metal cookware
Easy clean up: dishwasher safe

Accessories

Customer Reviews

Average Customer Review

(4 customer reviews)

24 of 24 people found the following review helpful

Moroccan Tagine---early slow-cooker with a story, January 20, 2008

Rene J. Depontbriand "rdepontb" (Baltimore, MD) - See all my reviews

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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...Read more

6 of 8 people found the following review helpful

Exotic Green Cookware, and Functional Art, December 4, 2009

Eco Mama's Guide To Living Green "www.ecomama... - See all my reviews

This review is from: Emile Henry Flame Top 2.6 Quart Tagine, Black (Kitchen)

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...Read more

1 of 1 people found the following review helpful

Bought this one for my daughter!, December 11, 2011

M. Walker (FORT WORTH, TX, US) - See all my reviews

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This review is from: Emile Henry Flame Top 2.6 Quart Tagine, Black (Kitchen)

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!