As I mentioned last time, my perceived advantages of Tagine are energy saving and tender and jucier meat since most of the steam condenses in the tall cover and returns to food below. Therefore, for these two benefits I would not spend too much money. So I bought a small tagine pot since my family size is small. When the products arrived, they did not appear in top quality.
Yesterday, I tried it for the first time. I cooked it with fresh pork (something like double-cooked pork but without the boiling process). First I cut the pork into 1"x 1/4" x 2" sizes. Fry the meat in steel pan on high heat while the spices are added (since it a pot, I suspect high heat could damage it). Then I moved the spiced meat into the Tagine pot and piled some vegitables over the meat. Covered and placed the tagine on medium heat (electric) for about 15 minutes. Then I turned off the stove and waited for 3 minutes. The total cooking time was less than 30 minutes. During the cooking process in Tagine, only a very minor amount of steam escaped from a small hole on the cover. Since most of the steam-water stays within the pot, no significant amounts of heat or water are lost in comparison to cooking with metal pans. My daughter said that the food tasted better.
Please note: since much less water is lost in the cooking process, do not put as much water in the food as you normally do with metal cooking pans.
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