The tajine with its cone-shaped lid comes from southern Mediterranean countries, especially from Morocco. It is originally made of clay and used by the Berbers. In modern amateur Cook shops, you get tajine but not usually made of clay, but the modern variants, which are manufactured as the bulbous Tonbräter made of pure clay.
No matter whether Tagine should be made of clay or Tonbräter - before first use to remove the clay dust with a brush. The pot prior to each use for at least 15 minutes bathe completely in water. The sound swells up with water. When cooking, evaporated the water from clay and ensures a moist microclimate in the pot. A Tagine of clay you should before using well water, then pat dry and rub with oil.
Cooking in the Tonbräter
The cleaned and finely chopped ingredients - for example, for a full entree - the Tonbräter layers, while the fixed and insensitive as leeks, celery, onions or carrots to lay down. Meat or fish come out. Can previously fried the meat so that it later has a Brown crust. Give, where appropriate, yet sensitive vegetables like asparagus and broccoli. Don't forget seasoning, and who would like to much sauce, is to fund, but not a must. You must not admit fat or oil.
The closed lid ensures that the heat in the Pan remains and the food is heated so evenly. To protect the pot material, best in the cold oven, heat to 180 degrees Celsius. Now no longer open lid. The Tonbräter should be used only in the oven and not on the stove top or on an open fire. In the Tonbräter, the ingredients are steamed about 30 minutes in its own juices with or without addition of Fund according to the recipe. The water sound also releases moisture, everything stays juicy, the meat is pretty mature.