Moroccan Terracotta Tagine, 25cm, Metal Frame

A tagine works because the lid does something a saucepan lid cannot. Steam rises off the food, hits the cone, condenses on the inside wall, and runs back down into the dish so the pot cooks in its own moisture over hours without drying out. That's why a lamb tagine comes off the heat falling apart and a stew in a pan doesn't. This one is hand-thrown by Abdelhak in untreated red clay, unglazed inside, and set into a metal frame with handles. The frame matters more than it looks: it spreads heat across the base instead of concentrating it where the burner is, which is the difference between a tagine you can use on a gas stove and one that cracks the first time you try. Pick it up by the handles and carry it straight to the table. It stays hot for a long time after the flame is off.