How does condensation principle work if you put the tagine in enclosed space like oven?How does cast iron compare with traditional clay ?
440610
Have not put my tagine in the oven, just use it on stove top. I like the cast iron over the clay as it will not crack when being used, a definite fact with cast iron which is not guaranteed with clay products, especially when the tagine is used on the stove top burners.
7832
Yes. One thing about cast iron is that you can subject it to tremendous heat. It works well from the stove top to the oven because the pot has been preheated first. Enjoy!
1723429
It would appear that it does keep the steam in as the crust is the same. The only thing that I have an issue with is the lid does not actually fit on it - it just sits on top. Several times it has slid just a bit so the raised bread is over the lip on one side. Otherwise - it works well. I have not used a cast iron pot - but I do use a Emile Henry® Flame-Top Bread Cloche and the crust comes out about the same.
1162537
Foil will disrupt the heat flow when cooking directly into foods. Cast iron is a great cooking surface by itself. You CAN wash it, but the best practice is to lightly abrade the surface with a plastic scrubby, maybe a very dilute soap solution, then rinse, dry thoroughly, then coat with mineral oil (won't go rancid), heat to about 200 deg for an hour, cool, store. That's all it takes. A slight food residue after cleaning won't be a problem because heating it just carbonizes it, adding to the protective layer. Keep doing it for a decade, or five, and you'll have an outstanding tool!!
1326490
The cast iron portion will work inside an oven, however, you will need to remove the wooden handle. I have only used it on top of the stove.
96631
I'm sorry to just now answering this question, but I am happy to give my opinion. I did not buy this lid to use in the oven. I only use my Lodge Cast Iron Dutch Oven lids in the oven. I use this lid to cover things I am cooking on top of the stove so I can see thru the lid. However, if I were planning to use it in the oven I would not exceed the suggested temperature which I believe is 400. I would like to add that I have several tempered glass lids and this one by Lodge is far better than any of the others. The one by Lodge is designed where it DOES NOT hold water so it is not necessary to unscrew the lid and drain the water when washing it. Now that's my kind of lid and I USE IT OFTEN! I'm sorry to just now answering this question, but I am happy to give my opinion. I did not buy this lid to use in the oven. I only use my Lodge Cast Iron Dutch Oven lids in the oven. I use this lid to cover things I am cooking on top of the stove so I can see thru the lid. However, if I were planning to use it in the oven I would not exceed the suggested temperature which I believe is 400. I would like to add that I have several tempered glass lids and this one by Lodge is far better than any of the others. The one by Lodge is designed where it DOES NOT hold water so it is not necessary to... » Read More I'm sorry to just now answering this question, but I am happy to give my opinion. I did not buy this lid to use in the oven. I only use my Lodge Cast Iron Dutch Oven lids in the oven. I use this lid to cover things I am cooking on top of the stove so I can see thru the lid. However, if I were planning to use it in the oven I would not exceed the suggested temperature which I believe is 400. I would like to add that I have several tempered glass lids and this one by Lodge is far better than any of the others. The one by Lodge is designed where it DOES NOT hold water so it is not necessary to unscrew the lid and drain the water when washing it. Now that's my kind of lid and I USE IT OFTEN! « Show Less
1519402
From my experience, heating cast iron too hot in an oven seems to destroy the seasoning. They may then allow things to stick, and they may rust. They may add a rust taste to things.
2067039
I do not know what a vitro ceramic stove is, But I would recommend using a diffuser. The tagine I ordered from Amazon arrived damaged , so I got one locally, and they recommended I use a diffuser, keep the temperature moderate, and if I had not used the tagine for some time to soak it in water for half an hour before use. Hope this helps!
1043103
It's cast iron coated in enamel just like the pots. The difference is that the skillet is fired at a much higher temperature giving it a black surface versus the cream surface if the pots. However, you cannot use tomatoes or other acidic ingredients in the skillet, because it will ruin the coating that will eventually form from use.
1436726
We use ours in the microwave only, but considering that pottery of this type is baked in a kiln, I'd assume it should be oven save.
1641901
Sounds defective to me... I tested my unit and the outer surface was cool while the inner was way too hot. I could never get it up to temperature. I think waring needs to address the problems with this unit. I was so disappointed in its poor performance. i couldn't get mine to season properly either (I've seasoned lots of cast iron before). I sent mine back as defective.
1856253
I would check the maximum temperature that the tagine can handle. Pizza ovens can range from 500 - 1000 degrees
2227036
I went back to the cupboard to give this pot a "going over" to see if anything would be wrong with putting it in the oven. I do not see anything that would prohibit oven use, if the oven is large enough. There are no pieces on the pot or lid which should melt at temperature. Handle for the lid is made from tubular(or solid) steel, as is the pot handles. The reinforcing band around the pot at the handle area looks to be steel. I bought mine for cooking pasta and for stocks (on the top burners), and I am very pleased so far. I would not hesitate to try the oven, if needed. There are no plastic or poly parts on the pot that I can see. I went back to the cupboard to give this pot a "going over" to see if anything would be wrong with putting it in the oven. I do not see anything that would prohibit oven use, if the oven is large enough. There are no pieces on the pot or lid which should melt at temperature. Handle for the lid is made from tubular(or solid) steel, as is the pot handles. The reinforcing band around the pot at the handle area looks to be steel. I bought mine for cooking pasta and for stocks (on the top burners), and I am very pleased so far. I would not hesitate to try the oven, if needed. There are... » Read More I went back to the cupboard to give this pot a "going over" to see if anything would be wrong with putting it in the oven. I do not see anything that would prohibit oven use, if the oven is large enough. There are no pieces on the pot or lid which should melt at temperature. Handle for the lid is made from tubular(or solid) steel, as is the pot handles. The reinforcing band around the pot at the handle area looks to be steel. I bought mine for cooking pasta and for stocks (on the top burners), and I am very pleased so far. I would not hesitate to try the oven, if needed. There are no plastic or poly parts on the pot that I can see. « Show Less
705255
The Tagine is going to cook different because of the shape (moisture going down the side of the lid versus droplets all over the contents). You won't have the volume but the mingling of the spices will be different. Hope that helps.
1417712
Check the temperatures the silicone can handle. Leave a good 25-degree margin, or you'll be picking melted plastic off your cast iron. (Heh, heh. Trust me on this....) For shorter/dryer cooking, try some baking parchment. I've never steamed apart parchment, but I've never tried. Both, though, will mess with the moisture and heat distribution during the cooking process, which may or may not give you the results you want.
2213081
A lot of people suggest preheating cast iron before cooking. Especially when making pizza that is not possible since I spread the dough on the pan. I say no, not required.
2022189
I have not had any problems with any Lodge Logic with peeling or smelling. As long as you follow the use instructions for cast iron cookware, it will not peel or smell. I haven't read the reviews that state this, but I really have to question what they are doing with their cast iron. I have bought 5 to 10 pieces from Amazon, all Lodge Logic and only had one problem with the packing during shipment. It was not packed securely and was damaged during shipping. Other than that, I use it pre-seasoned as it comes after washing it. No issues at all with it.