T
Tom or Mary
Guest
In todays New York Times food section
(http://www.nytimes.com/2006/03/29/dining/29kitc.html?_r=1&oref=login) there
is an article about tagines which are used to cook food in North Africa. I
was wondering if anyone has had any experience with these. The article
mentions in passing a "cast iron tagine." When I searched for such a tagine
(I like cooking with cast iron) I found one at various sites, but they said
it was not currently available. One comment at Amazon said that tagines
should have an opening at the top. It was the only negative comment on that
particular tagine (ceramic) that I found.
Thanks
Tom
(http://www.nytimes.com/2006/03/29/dining/29kitc.html?_r=1&oref=login) there
is an article about tagines which are used to cook food in North Africa. I
was wondering if anyone has had any experience with these. The article
mentions in passing a "cast iron tagine." When I searched for such a tagine
(I like cooking with cast iron) I found one at various sites, but they said
it was not currently available. One comment at Amazon said that tagines
should have an opening at the top. It was the only negative comment on that
particular tagine (ceramic) that I found.
Thanks
Tom