Why is a tagine shaped as it is?

Answer 1

A tagine is cone-shaped to allow heat to build up at the top of the cone, which then builds up moisture. The moisture drips back down onto the foods, allowing for a very moist and tender product. Since grains like couscous and others are a stape of tagine cooking, you don't need to add nearly as much water as a recipe would call for since that cone shape is so efficient in returning the moisture back down to the food. Also, any foods that you cook with the grains (typically tagines are "one pot meals" like meats and fruits will add moisture to the meal, helping to cook the grains and again reducing the water or stock you'd normally have to add.

A tagine should have a small hole somewhere in the conical top, however, to keep heat from building up too high and overcooking the foods.

The following is a subject of some disagreement, but tagines are meant to cook on top of a stove top (or traditionally on top of coals), and not in an oven. However, most tagines are made of sturdy stoneware or other ceramic and only a few are made of enameled cast iron. Therefore it's important to use a heat-dispersing ring on top of your burner to keep from cracking the bottom of the tagine. Using a heat-dispersing ring to more evenly disperse the heat without too high an intensity will allow you to brown meats or caramelize fruits before you add your liquids for a sauce or couscous.

Too much information? Maybe, but I .