Mason Cash Terracotta Tagine, Moroccan Tagine, North African Tagine, Clay Tagine, Tagine Pot

The Tagine arrived quickly and the packaging was exceptional, completely wrapped in loads of good quality, heavy duty tissue. The pot was larger than I expected - plenty of room for a meal for 4.The instructions from the manufacturer said to just soak in cold water for 20 minutes before use but my research online said that it is better to season an unglazed Tagine before first use. Therefore I soaked it for an hour, dried it and rubbed it all over (inside and out) with olive oil and rubbed the inside of the base with garlic and onion. I then put it in a cold oven at 130 degrees centigrade and baked the empty Tagine. After 3 hours I turned the oven off and let the pot cool completely. I then soak it in cold water for 20 minutes before each use.You also have to remember that an unglazed Tagine will not cope with dramatic changes in temperature. So do not put a cold Tagine into a hot oven, either heat it slowly on the hob first or put it into a cold oven. So far I've only cooked dishes in the oven and although the manufacturers instructions state that the Tagine can be used on a gas hob I will probably use a diffuser just in case. Also don't take a hot Tagine out of the oven and put it onto a cold surface - I put mine onto a wooden chopping board.So far I've made Moroccan lamb Tagine with prunes and apricots; a shoulder of lamb in a spicy chilli sauce and lamb kleftico. Every time the meat has been amazingly tender and succulent and the sauce in the pot is great mopped up with some bread.After use I soak in warm water overnight (no detergent) and then clean under warm running water with a sponge scrubber. I have been pleasantly surprised by how easy the pot is to clean, particularly as some recipes use honey which leaves a very dark, sticky baked on residue. Yes there are a couple of darker marks on the inside of the lid but I think this adds to the authentic look.In summary I love this Tagine pot and am looking forward to trying many more delicious recipes.

I've made chicken tagine twice now using this dish and both times it has turned out to be delicious - due to the recipe AND the dish.The inside of the base is glazed, the rest of the dish isn't. But i like this as it gives it an authentic look. I seasoned my dish before use however the instructions say you can use it straight away. The lid doesn't fit snugly but either way it worked fine. Perfectly sized for about 4 portions (depending on how much you eat!) Great quality dish!

Bought this product from a good seller for a good price but the actual product is in my opinion rubbish. As a seasoned tagine cooker I know all about preparation of the pot before use and cooking on low heats with heat diffusers etc.....I wanted this specifically for hob use and not for the oven which is why I bought this particular tagine. So, last night it was used and less than five minutes into the cooking and on a low heat there was an almighty noise as the pot outside cracked. Now , I know from my previous experiences with Emile Henry tagines that the glazes crack so I wasnt overly concerned at this point. The meal was cooked and served and at this point I noticed that the crack 'in the glaze' was actually going right through the pot! The dish was left to cool down OVERNIGHT and I put it in some soapy water to wash first thing in the morning. The result was that as I took the dish from the water, a large piece of it fell out and I am left with a tagine with a hole in it. ! This tagine was used once and is useless. I will never buy this brand again and should have stuck to what I know as a tried and tested product. I definitely admit that the price swayed me but I should have know better as I now have to buy again.

This was one of the cheaper tagines on amazon, and also one of the most authentic in that it is non-garnished clay. Looks appealing, and is the perfect gift for who I've bought this for. Feels like a quality item. Bought with a heat diffuser so it can be used safely on a hob.

This is a wonderful pot for cooking slow cooked dishes from the North of Africabut don't stop there. It is a special slow cooker so there is no reason for not to cooking other countriesslow cooked food as well. However there is a big caution with using one. It must be properlybroken in and properly seasoned, and you must use a good diffuser with it. Failure to do this will result in a broken base.And always heat it slowly and don't subject it to severe thermal shocks - i.e. don't poor cold liquids into a hotbase. Sadly there are no instructions with the Tagine so take guidance from either You-tube a or good Recipe bookon Tagine cooking. Do this and you will be rewarded by lovely meals. I have cooked several, both vegetarian andmeat based dishes. However my first base cracked but it was quickly replaced by the company, and with out any quibble.The flavour intensifies the more you use the tagine - so don't use detergent to clean it. Hot water and vinegar is sufficient.Treat it well and it will reward you well.

I love that this tagine is so authentic looking. It works really well and creates great, flavoured dishes. Although I bought a heat diffuser with it, the product labelling does say that it can't be used on a hob which contradicts some of the information on here. Also, I've used mine a few times now and the sides of the lid have stained terribly from the food bubbling up from underneath, which is a real shame.

i read up everyones comments and instructions and soaked mine in the bath overnight just to be certain and pulled it out when ready to put the meat mix in. result was amazing lamb apricot tagine- also bought the recipe book. no cracks in pot at all. was on a programme called the Kitchen and "katy" said to make sure you heat from cold in the oven and bake for a couple of hours. hope this helps and those whose didn't work out should maybe try again, its certainly worth it.