Emile Henry フラムシリーズ タジンL オリーブグリーン 5532-87
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Emile Henry (エミールアンリ)
I followed the manufacturer's directions to prepare it "bring a small amount of milk to a boil, pour it into the bottom of the tagine and let cool."
Both the product description on amazon & in the pampflet accompanying the tagine say you can use it directly on a gas flame without a diffuser. I would recommend using a diffuser anyway. I used one for the first dish I made because it cooked for 2 hours. The lamb I made was incredibly tender and succulent, and it was cheap stew meat, so the tagine worked as it should, until it didn't.
I've returned and reordered. I will update after using the new one a few times.
***update...I have received my replacement and have cooked 2 tagines since. 1 at low heat for 2 hours and 1 at high heat for 30 minutes. With both I used an inexpensive diffuser I bought on amazon. No problems and succulent, tender meat both times. The only reason I gave 4 instead of 5 stars is that I feel I have to use a diffuser, yet the product is marketed as not needing one. Simmer Mat Diffuser
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 The Food of Morocco, 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!