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The Tagine Collection
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.
The oldest slow cooker in the world — and it goes straight to the table.
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.
Bohemian Blue
Tuareg Red
Mediterranean Turquoise
Why the lid is that shape
1. Steam climbs. Heat drives moisture up into the tall cone, away from the food.
2. It cools and returns. Vapor condenses at the peak and runs back down over the dish.
3. Nothing is lost. Tender results with a fraction of the liquid any other pot would need.
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
Which one is yours?
Every Kamsah tagine is thrown and hand-painted by the same artisans, from the same lead-free clay, in the same hand-painted design. They differ in one thing: how far the pattern travels.
Classic
Painted lid, clean terracotta base
Painted lid, clean terracotta base
Supreme
Lid and base painted alike
Lid and base painted alike
| 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.
Bohemian Classic
From $109.95 · 143 reviews
Hand-painted lid over clean terracotta. The traditional finish.
From $109.95 · 143 reviews
Hand-painted lid over clean terracotta. The traditional finish.
Bohemian Supreme
From $119.95 · 78 reviews
Lid and base hand-painted alike, so the pattern continues once you serve.
From $119.95 · 78 reviews
Lid and base hand-painted alike, so the pattern continues once you serve.
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, a full day.
- Pat dry with a clean towel and brush all surfaces with olive oil.
- Place in a cold oven and heat to 325°F. Gradual heating is what prevents cracking.
- Leave it in the oven for 2 hours.
- Turn the oven off and let it cool completely inside.
- Now you're ready to cook.
Your first tagine, step by step
Heat it slowly. Ceramic hates sudden temperature change. 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 — that's where the texture comes from.
Go easy on the liquid. The lid recycles moisture. A recipe needing two cups of stock often wants half a cup here.
Dishwasher safe — once it's 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 hand, in Tunisia
Every piece is thrown, glazed and painted by artisans we work with directly. It takes a day to make one tagine and a lifetime to learn how.
221 reviews · 4.9 average · 100% lead-free
Meet the artisans →