Tajine

The Tajine, pan of North African origin, is composed of two elements: a pan by raised edges and a conical lid. During cooking, the steam rises towards the coolest part of the cover, condenses and falls back on the foods keeping them soft. Ideal for long cooking at low temperatures. the handiness of use given by the excellent thermal conductivity of alluminium is further enhanced by the non-stick coating made of fine dark brown.