How to get best results from your Tagine
You can use your Emile Henry tagine to cook delicious tagines and other slow cooked recipes on the hob or in the oven.
Preparation and cooking
For best results, always start on a low heat.
Make sure there is always some liquid in your tagine when cooking. If necessary, add a small glass of water.
The tagine steam-cooks the food, so keep the lid on during cooking.
A long cooking time on a low heat gives the best results. You can exceed the cooking time given in the recipes without any problem.
When cooking a tagine, always use a low temperature.
You can also use your tagine for other slow-cooked recipes such as ragouts, stews or steamed dishes.
- On the hob
- Dishwasher safe
Instruction for use
Before using it for the first time, remove all the labels from the product, if necessary using a mild detergent, then clean carefully.
Your tagine can be used on all types of stove tops, with an induction disk for induction hobs.
Always use a low heat for the first 5 minutes so that the temperature builds up gradually.
Do not heat the base of your tagine when it is empty: always put water or oil in the bottom.
Cook on the burner the most appropriate size for the tagine (usually the largest).
Thanks to the highly resistant glaze, you can use metal utensils when cooking without scratching the surface.
When the dish is hot, do not place it in direct contact with anything cold, such as cold water or a cold surface. When you take it out of the oven, place it on a neutral surface, such as a wooden board or cloth.
If, when cleaning it, you find that some residue will not come off, soak it in hot water and white vinegar before placing in the dishwasher.
Our guarantee covers all product manufacturing or quality defects, when used under normal domestic conditions, and in accordance with the care and use instructions.
It does not cover thermal or mechanical shocks (if dropped or knocked).