Moroccan food is one of our favorites and is very easy to prepare once you have the right tools. Tagine, the name of both the vessel and the food that's cooked in it, is a mainstay of Moroccan cooking. This tagine, traditional in its look, is the development of a new glazed clay that is highly resistant to heat, allowing it to be used directly on a burner flame or electric hob. The cone-shaped lid allows rising vapors to cool and liquefy as they travel upward, returning the condensation to the dish, keeping its contents moist and succulent. Some great recipes are included along with instructions. 3 qt. capacity. From Emile Henry.