Excellent price / quality ratio 104

I wanted a tagine from the induction. Those enameled cast iron are very expensive. I was delighted to come across this one, almost half the price that the enamel.

I noted in the comments rust findings (normal, contrary to what some seem to believe: pig iron can rust). To preserve it, so I spent the tagine Oil (Argan since I had).

The object is beautiful ... and cumbersome. For that, there is no miracle.

Since I have it, I had to close a dozen with tagines. In cooking on very low heat for over an hour (sometimes half past one), this is the best. But when one is in a hurry, with a slightly high heat about 45 minutes, it works great, too.

The huge advantage is that we put everything in the dish is placed on the plate, program time and forget. Make an excellent tagine with lots of different vegetables takes me 1/4 hour to break everything.

With each use, I toast the bottom of a light veil of argan oil spread silicone brush. It's a low fat intake, well protects the dish and gives a little taste very welcome. The gesture is also more for the taste because the tagine dish to happen in very well.

The granular surface is definitely an advantage for cooking (grill lighter effect). However, it is probably harder to clean if allowed to burn a smooth enameled cast iron. Furthermore, I am a little afraid that the friction from damaging the surface of my long induction hob. But hey, we're not supposed to move in all directions.

If you have the means, I think a flat enamel is more practical for the reasons cited above. Otherwise, enjoy this model and will pay you a good knife with a difference. You will probably enough to buy a bit of argan oil and some good spices.