Harry Cobean
Executive Chef
Frank has mentioned using a tagine. I found a post and he quotes Steve, who seems to have one too
these are my two.the one on the left is from ikea & the base doubles as a paella pan....damn clever those swede's!! the one on the right is a le creuset..cast iron base & ceramic "hat"..beautiful piece of kit it is too.if you are going to buy one make sure that the rim of the hat is unglazed.that's how they work,the unglazed rim sits on the base & as the steam condenses inside & runs down to the bottom of the hat it forms a seal between the base & the hat.clever eh?Interesting, Harry. If anyone here uses one of those (tagines), they've been mum about it. That's the first I've ever seen or heard of one