Kook Moroccan Tagine, Preseasoned Cast Iron Cooking Pot, Tajine with Ceramic Cone-Shaped Closed Lid, 3.3 QT (Terracotta)

Beautiful quality and cooks like a dream. Very pleased

Beautiful tagine , arrived very well packaged with a nice little leaflet of recipes ( I have since bought the book, also great) It's a nice large size cooked a whole chicken in it no problem, so a nice family size .

Delighted with this tagine. It is a perfect size and - although some reviewers have stated it is heavy, it's not that heavy: a "medium" weight (lighter than our large Le Creusot Tureen) and the cast iron ensures even cooking and retention of heat. Importantly, although earlier reviewers stated the ceramic top lacked a small vent hole which could result in internal pressure causing seepage from the rim, the manufacturer has obviously taken note and it now HAS the hole. This was a valid criticism and the tagine will work better without having to minimise liquid and cook on extremely low setting. - Of course it should be used at a pretty low setting to get the best results, but you don't have to be worried about liquid spilling over the hob. It's so much better than our previous small, clay, tagine and, so much more convenient to be able to sear meat and fry onions, prior to simmering, in the same pot. The build quality, size and appearance is good also. - The depth is a plus as it will cope with 4 to 6 servings.

Great product, well made

Excellent product we have made some lovely Tagine recipes now and so glad we bought it. Robust and strong.

Just what I was looking for, a great size for a family, and looks lovely!

el producto llego en excelentes condiciones muy recomendable

This pretty much stays on my kitchen bench when it isn't actually in use just because it is so pretty. I've used this on the cooktop and in the oven. I love it.

Actually a superb braising pot. I've had it for a while and never made a subpar meal with it. The bottom part is enameled iron, which I thought might require some care to maintain but it's very durable. I tend to leave a thin layer of oil on just in case, but I don't think it's necessary. It feels like stoneware to the touch and cooks in a similar fashion, but it can still achieve very high temperatures and sear meat as well as any dutch oven. As far as scratching I never use metal utensils so I can't comment on whether it's prone to scuffing or not. But it's easy to clean, it comes with a plastic utensil for lifting stuck food, and I usually can clean it using only a cloth or sponge. As far as convenience, this is really a one-pot solution. You can throw ingredients in, braise, and put on the table. The types of dishes this is designed for speak to a perfect and thorough braising rate, which I can attest to. I've never needed to cook beef longer than two hours at medium temperatures - the roast pictured was made today, and it was roasting at 325F for under two hours after achieving boiling point on the stovetop. Moisture in the pot escapes at a slow rate, so the contents are constantly refreshing with liquid while losing it and also roasting thanks to the heavy iron bottom and ceramic top. The iron bottom makes it ideal for transferring from the stovetop to the oven, or just cooking strictly on the stove, without the need for a diffuser. So in short, I would recommend this both to someone who wants an easy solution to dinner and to someone looking for interesting recipes. This is a perfect vessel for stews, soups, or just classic roasts. I've done baked pasta, mac & cheese, goulash, moqueca, beef navarin (pictured), Irish coddle, carnitas and Greek lemon chicken in this pot - all with great results. My only caveat would be that it roasts through faster than you think. Meat is cooked perfectly in about an hour no matter what you're doing - so honestly it probably works faster and more precisely than a fully clay tagine, which works at lower temperatures over longer periods. If there was ever a single pot solution to dinner, it would be this tagine.

I bought the Kook Tagine because of its cast iron base and I have an induction stove. I was pretty chuffed to see the tagine work as promised, ie, the steam really does condense at the top of the conical cover and then flow down the sides of the cover back into the Tagine IF: (1) you don't put in too much water (I put in 200ml of stock in the recipe). (2) you turn the heat to low. My induction stove has 1 - 9 (low to high). I put it at 3. Thereafter the lamb shank cooked for 3 hours without my having to top up the liquids. I also browned the lamb shanks and caramelised the onions in the cast iron tagine - in other words I did all the frying and browning and stewing in the tagine. It worked fine.

Bin sehr zufrieden mit der Qualität und der Optik. Macht Spaß, damit zu kochen und sieht auch auf dem Tisch sehr schön aus.