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For Le Creuset Tagine 27cm, 86 customer reviews collected from 1 e-commerce sites, and the average score is 4.7.

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2.10.2018

Although I originally bought this to try my hands on some Moroccoan cooking, the tagine has become my cooking vessel of choice for Indian lamb or pork curries. Especially lamb cooked slowly with tagine is succulent and absolutely tender, practically melting in mouth. Couldn’t be happier with the results. As for Moroccoan cooking, people far knowledgeable on that subject than me have commented that.For those wondering about tagine sizes, to give some idea of the capacity, in attached photos of 31 cm version one with visible tomatoes is Vindaloo made of 800 g of pork, six tomatoes, three onions, Vindaloo paste and 400 ml of water. The other curry is Rogan Josh made with 800 g of lamb, three onions,400 ml of crushed tomatoes, 400 ml of peeled tomatoes and 500 ml of stock. Depending on what you are used to, these portions would be enough for hefty servings for four or normal sized servings for six.As for using the tagine, I have found that the tagine works best with extremely low simmering temperatures. Although I typically momentarily raise the temperature to 10-12/15 for purposes of bringing the curries over boiling point, after boiling for minute or two, I drop the temperature to very low setting like 2-4/15 and then let the curries simmer for at least one hour. Probaply the best result so far was with lamb Rogan Josh that was simmered for two and half hours at temperature setting 2/15. Finally, it is worth noting that the tagine retains heat for extremely long times after slow simmering processes that I have used. Three hours after cooking, the tagine’s cast iron base’s external temperature can still be around 50 centigrade, i.e. hot to touch, although not burning hot. This is good for longer meals as curries stay at optimal serving temperature for long time.
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26.10.2017

Probably one of the best cookery items I have bought in my life. Sturdy, pretty (I bought the Almond one) and the food that comes out of it is brilliant. Not very difficult to cook with (based on the recipes I used of course) and yet full of flavour. If you have never cooked with something like that before, I would suggest to start simple (I made a Moroccan Kefta) just to see how it works. I've cooked for 7 people with it and we only a tiny bit of food left. So it probably serves 8, if one those guests is not getting too greedy. :-)I wash it by hand, easy too clean (yet a bit big for our sink). It's really (like REALLY) heavy on its own. So please make sure when you take it off the hob that you can handle the weight (incl.the food!) in combination with the heat. Easy to hold/grip. Always use a glove (even for the lid, even that gets very hot).The base has the size of your hob surfaces, the figures in the description can be a bit misleading. However, with our induction cooker we had to adjust the heat a bit because level 2 (out of 9) was not hot enough and 3 too hot. So we kept on checking regularly whether it's simmering or not and temporarily increased the heat. With other hobs, that might be a bit easier to control.
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20.2.2014

My wife is a great lover of Tagine cooking, our family know this and twice she has been presented with one for a birthday present. On both occasions they failed. Either they lacked any practical capacity or being of ceramic construction they both very quickly went the way of all pottery on a stove!I am an ex chef myself and know very well that only good tools deliver and last. Thus I decided to take the plunge and purchase what might appear at first site to be a very expensive alternative. So much so that my wife hit the roof and couldn't stop complaining about my apparent profligacy.It is true that we are not in the habit of throwing that kind of cash at one pot but I can assure you she has now come full circle.She loves the Tagine more than any other pot in the house, we cook every imaginable dish in it (not just Tagine recipes) and because of it's design the dish cooks slowly with no apparent loss of liquid and the results are tender meat and very tasty veg.You can't beat slow cooking and you can't beat a Tagine as the tool for job and this tool, built like a tank will last you a lifetime. I couldn't possibly give it less than five stars.
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3.2.2010

The great thing about this tagine is that you can use the cast iron base (with lifetime guarantee) for other cooking uses and you can use it on any hob or put the whole tagine in the oven. Tagines are designed for slow, low temperature cooking with very little liquid. Electric slow cookers produce stews but a tagine produces a meal with a controllable moisture content and retains a full flavour - you can add more liquid, or quick cook vegetables like okra, close to the end if you wish. The slow cooking lets you use cheap cuts of meat and if your guests are late arriving then another half hour cooking makes no difference to the dish. The downside is that the cooking smells are too nice!After using traditional tagine recipes I realised that it is perfect for Indian cooking as well. Any dish using spice mixes benefits from the tagine moisture recirculation concept but don't use ready made sauces do it from scratch. The 2.1 litre version will do four large portions or six smaller ones with the practical limit being about 1 kilo of meat. It's a great buy.
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23.2.2021

OK, I gather that North Africans are switching from tagines to casseroles (Dutch Ovens) but who cares? This Le Creusot tagine is a work of art, while serving as a brilliant cooking vessel. It heats fast. The conical lid does what its designed for - condenses steam so that the moisture is recycled back down to the cooking section. The tagines I've tried have all turned out superbly. Yes, it's heavy, but the base has a lip which is easy to use when moving it from the cooker to table. Yes, it's expensive, but if entertaining is part show-business, there's not much better than putting this onto the dining table and whipping the top off. The one thing to watch is that smaller unit does not give much extra room for feeding more than four people.If you're into bigger guest lists, you'll need the bigger version. For me, this was a luxury purchase which I don't regret in any way.
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14.3.2014

Great piece of cookwear... This is my first tagine so cant compare this against pot versions. I wanted something that was sturdy, and yes this certainly is. The base is Cast Iron but the hood is ceramic... which I would say is its only downfall - if you drop it! Especially given its price... which is a bit eye watering...Not easily replacable! Overall it is a great center piece item if you are having a dinner party. Size wise its OK it could be bigger, you could feed 2-3. I just about got 4 chicken pieces in and that teamed with the sauce... well started to over flow and bubble out! You could easily make a tagine in a normal pot and most moroccans these days are heading down the pressure cooker route...but if you want some thing thats easy on the eye, your in no hurry for the food , got some spare cash and masses of spare room in your kitchen drawers then this is great!
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9.5.2010

My husband nearly had a fit when I asked him to purchase a cooking pot that cost over £100! He said it had better be worth it! I can happily say it is! I researched these cooking tagines for a long time before deciding to buy this one. I have read reviews where the lid or base of cheaper decorative tagines crack after a while - something that I didn't want for myself.This tagine looks lovely. The meals I have cooked have been out of these world in terms of taste - beautiful succulent lamb and chickpea tagine is my favorite. The recipe booklet included with the pot is very useful too. I have definitely been inspired to make more meals with love and care. I use this pot to cook all my curries in,I find you need less liquid than normal as the liquid doesn't really evaporate.The base and lid is a doddle to clean and the pot takes pride of place on my cooker.
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9.4.2014

I am thrilled with this tagine from Le Creuset. I was initially hesitant to spend over £100 on a tagine, wondering how much I would use it. However, being a keen cook with a penchant for spicy food, I find I use this a lot, which justifies the expense. This tagine is so handy because it can go on the hob or in the oven. I can brown off meat first, or blanch onions, etc, then use it on a low heat to finish the tagine.Beautiful thing it is too - it doesn't even live in a cupboard. It's too pretty for that. It takes pride of place on my work surface. The colour is more of a 'red' red than a cerise red in my opinion.All in all, very happy with my purchase.Well worth the money as I have already used it a lot and I plan to use it all the more, once I have my new recipe book.
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21.7.2017

Just wonderful. I've used it twice so far. Lamb loin steaks in the bottom with veg piled high . Today, chops on the bottom, casserole veg on the top. I saw a tip from Staub which was....Once everything is slowly simmering, fill the little funnel thing on the top with cold water. Once that is evaporated, your meal is ready.My only, tiny regret is that I didn't get the bigger one. This is plenty for two or three with hearty portions, but with the bigger one you could freeze portions for another day. With careful handling of the pot bit this should last a very long time. Very easy clean up too. I don't put it in the dishwasher as it just soaks and kitchen towels dry.Fantastic next day deliveryfrom Amazon too.
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18.2.2018

I absolutely love this Tagine. I researched before I purchased it and was impressed by the reviews it had gotten. I have to confess that I have never used a tagine before so can’t comment on other makes. I bought the 32 cm Tagine and it’s decent enough in size to cook for for 5 people but without any left over. I am delighted with it. It isn’t the regular Le Creuset pot either. It has a different texture and feel to it. It’s easy to handle as the brim asts as a handle (use oven gloves of course). It reeks of quality. Easy to clean. And so far everything I have cooked has been delicious.my family are thrilled. Well done Le Creuset.

10.12.2014

A great product. Absolutely perfect for the 4 of us (two teens two adults) I wanted something to cook fresh anew every so often and we don't like remains. Sometimes when the everyday cooking inspiration goes away by lassitude, it is nice to have a new tool. It is expensive but just like my French Le creuset oven it will last a lifetime so... I have treated the cook :) don't add too much liquid if you slow cook, depending on the veggies used you won't need to add anything more than half a cup. And yes it is not the same as my French oven.First one had a chip. Thank you Amazon for replacing it on the spot.

21.1.2016

Worth every penny. Don't forget, a tagine should not be used in an oven. If you could then it's known as a casserole dish!!! The idea of a tagine is that it cooks very slowly on a hob thus leaving the ceramic top a lot cooler. The condensation and flavours thus permeate round to create the tenderness and flavours. I love this item and cannot praise the design highly enough. The originals were meant to have the base sunken into the camp fire leaving the top to the elements. If you want buy one to put in the oven then you are very misconceived!! Great product and worth the money.

19.3.2010

We bought this with some Wedding gift money recently and are delighted with it . The parcel arrived in super quick time and in perfect condition.This size of tagine is perfect to serve for 4-6 people and has a generous sized base. Ir does exactly what is says it will do with great results. It is very easy to clean and would make a perfect gift for any foodie.We saw a slightly larger Le Creuset tagine in South Africa recently and had hoped to purchase that size . However it does not seem to be available in the UK . This size is perfectly adequate .

26.2.2011

Have used this more than I thought I would, but don't make the mistake I made use as little liquid as possible the condensation produced under a slow low heat is more than sufficient to produce succulent meals. My first attempts were spolit by too much moisture.I've found I can now make really great lamb and chicken meals by just preparing the whole meal, vegetables as well, and putting the Tangine on a low heat and letting it cook slowly.Yes, it's pricey, but what piece of le Creuset isn't. It's made well and should last.

14.5.2019

bought two about a dozen years ago (slightly different design) and they have been in use ever since. Went to Morocco and ate the local food, but their food was on a par with what Le Creuset Cast Iron and Stoneware Tagines can offer.Top tip. Don't add any water to a tajine, there is enough water in the veg and meat to cook without it. If you need to add water later in the process, the heat is too high.And use a good quality ras el hanout spice mix (best buy whole spices and grind when needed).

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