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New to tagines?
Everything below answers the questions people ask before their first one.
Cooking that hasn't changed in a thousand years
A tagine is a shallow earthenware dish with a tall conical lid, from North Africa. That shape isn't decorative — it's the whole point. Steam rises into the cone, cools at the peak, and falls back over the food as water. Nothing escapes.
Meat that would dry out in a pan turns soft enough to pull apart with a spoon, and you need barely any liquid to start with. It's the oldest slow cooker in the world, and it goes straight from the oven to the middle of your table.
Every Kamsah tagine is thrown and hand-painted in Nabeul, Tunisia — a city that has made ceramics for centuries — by local women earning a fair wage. Lead-free glaze, and compliant with California Proposition 65.
Classic or Supreme?
Same women, same lead-free clay, same hand-painted design. They differ in one thing: how far the pattern travels.
| Classic | Supreme | |
|---|---|---|
| Hand-painted lid | Yes | Yes |
| The base | Clean terracotta | Hand-painted to match |
| Medium (10", serves 2–4) | $109.95 | $119.95 |
| Large (12", serves 4–8) | $129.95 | $139.95 |
Two ways of finishing the same pot.
The Classic keeps the honest terracotta the clay came from. The Supreme carries the pattern all the way down.
Three colors, three designs
Each color carries its own hand-painted design — not one pattern recolored, but three distinct ones. Both Classic and Supreme come in all three, in both sizes.
Lead-free. Every piece, every batch.
Traditional glazes often contain lead. Ours never have. Food sits in this dish for hours — you should know exactly what it's sitting in.
Lead-free glaze · California Prop 65 compliant · Oven, stovetop & dishwasher safe
Cure it before its first use
Curing seals the porous clay and creates a naturally non-stick surface. Skip it and you risk cracking a pot on its first dinner.
- Soak the base and lid in water for 24 hours, both fully submerged.
- Pat dry and brush all surfaces with olive oil.
- Place in a cold oven and heat to 325°F.
- Leave it in the oven for 2 hours.
- Turn the oven off and let it cool completely inside.
- Now you're ready to cook.
Using and caring for it
Heat it slowly. Never a cold tagine into a hot oven, never a hot tagine onto a cold surface.
Use a diffuser on the stovetop. Gas flame is fine with a heat diffuser between the burner and the base.
In the oven, up to 450°F. Middle rack, and let it come up with the oven.
Low and slow. Two to three hours at gentle heat is where the texture comes from.
Go easy on the liquid. The lid recycles moisture — use about a quarter of what a pot would need.
Dishwasher safe, once cool. Let it reach room temperature first.
What to cook first
Would you like to try a clay pan?
Same Tunisian clay, same lead-free glaze — a shallow open pan for the dishes a tagine wasn't built for. Roasted vegetables, baked eggs, anything that wants a crust rather than steam.
Explore Terra →Made by women, in Nabeul
It takes a day to make one tagine and a lifetime to learn how. Buying one supports the people whose hands are on it, not a factory line.
221 reviews · 4.9 average · 100% lead-free
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