C&T Tajine - Black-orange - D25cm - Cast iron - Induction

It is best to use a tagine (glazed or unglazed) only in the oven. The tagine works best in the oven. In the oven, the heat can gradually penetrate into the tagine. In most cases, with another heat source, the tagine is immediately confronted with too much heat on the underside, which may cause a thermal shock and cause the tagine to burst. In principle, this is possible on a gas stove because there you can provide a small, low, calm flame so that the whole can heat up very gradually. Nevertheless, it is certainly recommended to use a flame distributor or simmer plate, which also avoids direct contact between flame and tagine. A cast iron flame spreader or simmer plate dampens the heat. It is important to know that a tagine always has to warm up slowly anyway! Otherwise, you always run the risk of a thermal shock due to the sudden temperature difference. Attention: an earthenware tagine may never boil dry, so be left empty on the fire!