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Your cart is empty.Emile Henry Flame Top cookware, a technological innovation. An innovation in ceramics technology, Emile Henry's new line of Burgundy Clay Flame-Top ceramics products work directly on a gas flame or an electric or halogen hob without a diffuser, without any fear of cracking or breaking. Much lighter, (30%), than many types of comparable metal cookware products, Flame-Top is microwave and dishwasher-safe, cleans up very easily, is extremely strong and durable, goes under the broiler, and can go directly from a freezer or a refrigerator to a hot oven to the table, where it will retain the cooking heat for a very long time. This recent innovation from Emile Henry is a break-through in ceramics technology. Unlike most metal cookware products, Flame-Top cookware can sit on a very hot open flame for an extended period of time without any ingredients in the cook pot, and they will not crack, discolor or break. Perfect for braising, browning and slow cooking due to the incredibly gentle heat distribution properties of Burgundy Clay, Flame-Top products cook evenly and thoroughly when used on top of the stove, in the oven or even in the microwave. Enhancing this gentle cooking action are raised dots on the underneath side of each lid that evenly distribute evaporated juices directly back into the cooking food. This self-basting technique produces a more thoroughly cooked, tender and moist dish than with traditional lids, which force liquids to run down the sides of the pot, and which contribute to uneven cooking. Emile Henry Flame-Top ceramic cookware is light and versatile, and better brings out the flavors of all cooked foods.
佐々木浩二
Reviewed in Japan on August 3, 2018
大勢の友達とのパーティーに大きなタジン鍋を探していましたがなかなか見つからず。Amazonさんで見つけて一目惚れでした！１０人でシェア出来る位のタジンが作れます。色も上品で深みのある赤で一生使っていける我が家のタジン鍋になりました！
swatcher1
Reviewed in Germany on March 22, 2015
Schöne Tajine zu einem vertretbaren Preis.Meine Frau wünschte sich eine solche zur Zubereitung von Speisen - ich kannte die Dinger vorher nichtmal und habe mich anhand der Rezensionen für dieses Modell entschieden.Verarbeitung ist gut, Speisen daraus schmeckten bislang auch. Ob es an der Tajine lag oder der Köchin weiß ich nicht *g*
Maria Teresa Palazzolo
Reviewed in Italy on August 12, 2014
Spedizione veloce, imballaggio perfetto...la tajine è arrivata integra...Dopo averla preparata come suggerito dalla casa produttrice l'ho testata con ma ricetta tradizionale marocchina...cottura lenta...molte spezie...risultato ottimo...consigliata a chi ama cucinare piatti particolari utilizzando cotture lente e molte spezie
Cliente
Reviewed in Italy on April 6, 2014
Il prodotto e' ottimo e di marca, originale x un regalo particolare e x chi ama cimentarsi con " cucine" alternative, il cibo risulta ben cotto e morbido! Consiglio di trattarla prima del primo utilizzo con un bicchiere di latte caldo nel contenitore da lascia poi raffreddare x una intera notte! Ora veniamo alla consegna: una tragedia! E' arrivata rotta x ben due volte, colpa di un imballo inadeguato , non imbottito e troppo fragile per un oggetto cosi...ma non scoraggiatevi..amazon ne spedisce subito un altra...incrociando le dita... la volta dopo arriva forse intera!
EJ
Reviewed in the United States on April 1, 2013
I was worried when I read reports of cracking, but I searched high and low and didn't find a better stovetop-capable tagine available for sale at any price. So I bought it, and prepped as specified in the instructions by pouring in hot milk and letting it cool.I've used it twice and so far the results have been stunning! I love the way it slowly cooks things on low or medium heat. Onions turn in just a few minutes into the most beautiful softest most scrumptious ones I've ever seen. Meat and chicken cooks slowly and evenly and ends up moist and tender.The size is just right to cook for four people--or to cook for one with a few days of leftovers. The size has been good for everything I've made so far from Paula Wolfert's , which I've also reviewed.The tagine is beautiful to look at and I'm glad I chose the figue color which is deep and rich and more understated than the red or blue--which are also beautiful as I have these colors in lasagna pans and meatloaf pans. The material is easy to clean--a couple times it got a little crust on it where the meat browned but it came off easily.Note in May 2014: I am revisiting this review after 14 months of use and my opinion hasn't changed. I've used it once (or sometimes even twice a week) since I got it. The results are perfect every time, and the tagine has not cracked even on medium heat and occasionally on high. (Mostly there's no reason to go past medium when cooking a tagine, so I haven't tested on high often). If it ever cracks or wears, I will post an update!
Lemon-t
Reviewed in Japan on October 25, 2012
いゃいゃ、ビックリです。火にかけると富士山の九合目から五合目まで雪が降ったように白くなる。塗料？がぶつぶつと膨れ、白く雪のように見える。が、スポンジで洗えば消え、傷も残らない不思議な現象。が、毎日使う者にとっては少々不安が残る仕上がり(内外の塗装)状態です。機能には満足致しておりますが、値段の割には安っぽくみえます。
nanaspurns
Reviewed in the United States on November 10, 2010
After 48 years of cooking I wanted/NEEDED a change. I was watching a travel program. The host was in Morocco sampling Tagine cusine and telling about the ingredients. I IMMEDIATELY started to research recipes and the cooking pot, both are called: "TAGINE". I came across 60 reviews on this Emile Henry at Amazon. I read the one con- and 30 of the pros! THEN IMMEDIATELY ordered this one from Amazon. It arrived on time, I used it the first day -- to season the tagine, just simmer a quart of milk. It takes about 20 mins. That heats the clay tagine. Let it cool then wash and GET COOKIN! The reviews made my decision on this tagine. For easy authentic, NO-FAIL print off recipes from Morocco: CHRISTINE BENLAFQUIH at ABOUT.COM.
northkona
Reviewed in the United States on February 26, 2009
Unlike the other review, my Tagine arrived well-packed, so Amazon seems to have conquered the shipping & breakage problem. The fig color is a nice offset to the appearance of the food inside. It was hard to decide on which color to order, but now that I have this one, I'm pleased with the decision. I highly recommend "The New Book of Middle Eastern Food" by Claudia Roden as an accompaniment to the tagine. Her book has excellent recipes made from ingredients available in US markets. Many of the recipes, especially the pilafs, can be made in a tagine. This is a nifty way to make a main-dish dinner for the family, or to put an exotic flair to a dinner shared with friends. Rather than some new gadget that seldom gets used, this can become a regular favorite in the kitchen. Looks good sitting on the stove, too.
Rene J. Depontbriand
Reviewed in the United States on January 20, 2008
Tagine refers to both the type of cooking as well as the cookware itself in this case. You would have chicken and pine nut tagine, lamb and plum tagine, etc. The tagine cooker is a traditional African item, designed to tenderize the toughest cuts of meat while at the same time imbueing meats, vegetables, and fruit with added herbs and spices. You can put almost any type of food in it that would go into more-recognizable stews, soups, and roasts. Recipes can be found in books and are plentiful online.The magic of the tagine cooker is the tall cover and the low heat required. The food slowly simmers, and the rising steam condenses on the high sloping slides, marinating, flavoring, and tenderizing the contents for perhaps 90 to 120 minuts, depending on the meat and heat source available. The lid has a distinct handle that dissipates heat, so that the lid can be removed without burning yourself.The Emile Henry product is of the highest quality. The material is a high-heat ceramic; ours has a terrific matte black finish. It can handle a medium to large size chicken, or several pork chops, or perhaps a 2.5 lb roast, for example, with whatever vegetables available. In this case, the 2.6 quart size can make a nice dinner for 4-6 people, depending on side dishes (couscous, rice, risotto), although the makings really add up to a one-pot meal. Maybe some unusual bread, a little wine, or lemoned water or tea.You can spice up the recipes as much as your tastes call for, and you'll have an excuse to shop for (or order online) some exotic flavorings, such as preserved lemons (Meyers), saffron, the newly-accessible sea salts, various paprikas, and other old-world cover-ups.Heat source: In addition to the Le Creuset (about $140) and Emiril (about $100) brand tagines, which are smaller (1.5 to 1.75 quarts), the Emile Henry tagine differs from others in that only these three can be used on any heat source---gas, electric, cooktop, charcoal. Most tagines are very simple clay cookware, generally with some glazing, but tend to be brittle and somewhat delicate and prone to cracking; they cannot take a direct electric coil at all, or high heat from a flame which you might want to sear the meats. The Emile Henry can go from kitchen to table to freezer; it is an incredibly handsome serving piece and versatile cookware item, handling stews, soups, casseroles, even bread baking. Enjoy!
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