- Sales Rank: #224238 in Kitchen & Housewares
- Brand: Staub
- Dimensions: 6.70" h x
11.50" w x
12.10" l,
9.00 pounds
Features
- Staub 1302891 11-in Tajine w/ Ceramic Dome & Cast Iron Base, Dark Blue
- Staub 1302891 11-in Tajine w/ Ceramic Dome & Cast Iron Base, Dark Blue
Tajine Cast Iron Base With Ceramic Dome, 11-inch, Large - Dark Blue.
Customer Reviews
Most helpful customer reviews
6 of 7 people found the following review helpful.
By Southern Review
~ It is gorgeous....and functionally worthless.This is my second Staub tagine and Staub's third tagine design.Staub redesigned their product because the first model's design flaw was this:Staub's tagine lid had a partial groove in the ceramic upper section; it served as a dysfunctional "handle".When the tagine was in use, it naturally was very hot, and the indentation in the ceramic lid was so shallow that it was tricky to remove the lid with a clumsy potholder, and not drop the lid on the floor.Although my first tagine was red, with a far shallower groove than is shown here, Do, kindly see, their (OLD) original Staub tagine design has a hole for pressurized steam escape. Staub Cast Iron Tagine with Ceramic Dome, Black Paul Bocuse designed their first tajine. With a hole.When I saw their newest design with the flanged lid in French blue and its elegant profile, I had to have another one. The base is essentially the same on both designs. The newest base which also has black matte enamel on the interior, has the name Staub stamped on the rim.I find the base a wonderfully functional design that makes itself useful for many other applications. It will accommodate a 5# fryer chicken. I also like to poach eggs or meats in a court bouillon with the base. The cast iron weight is such that it stays stationary on the hub even without handles so you can sauté aggressively without fear of having food on the floor.Here is the Big Problem:The securely fitting lid does not have an escape mechanism in place for excessive built up of steam. As such, even on the lowest flame, a temperature that is too low to properly retain meat juices without boiling meat in its own liquid. - It sputters and spews juices all over the range and counters from the entire circumference of the tagine. Even pressure cookers have built in pressure regulation and a mechanism to release excessive pressure without removing the lid.It was a disastrous mess! This worthless lid has received only one use.When I called Staub's California office and spoke to their manager regarding the first tagine some years ago, I was fobbed off by a rude manager who said she didn't have any "problem" with her tagine. That is always an unwelcome customer service attitude. Obviously I was not a lone complaint, or they would not have dramatically re-designed the lid. However, it was such a draining and unpleasant exchange that I am hesitant to call Staub again, nonetheless, having spent almost $400.00 on two dysfunctional products does not a happy customer make.Fortunately I have other tagines, both traditional and non-traditional, from which to alternate.Staub's new design is Gorgeous! -~ Staub's new design is also functionally WORTHLESS!
2 of 2 people found the following review helpful.
By LL
This product works wonderfully. Food cooks quickly at low temperatures and retains its moisture without sticking to the cast iron pan too much. There is no need to use a lot of oil. The pan itself is great for browning and frying with or without the lid. I am thoroughly pleased with this tajine.In response to 'Southern Review': Not all tajines have steam release holes in the lid. The ceramic cover is designed to promote the return of all condensation/steam to the bottom of the pan. Creating a vent in the cover would defeat the purpose of the dome. I have had no issues with this product's design - when there is too much liquid in the pan, I allow the dish to cook uncovered until the desired moisture level is achieved; I have also set the lid at a slight angle to allow slow release of steam when appropriate. Clearly this is not a 'traditional' tajine as it has a cast iron bottom rather than being made entirely of clay - cooks looking for an authentic experience may decide to pass on this product.
Staub Tajine - Cast Iron Base w/Ceramic Dome - 11" - Large - Dark Blue
In Stock! Order Now !- Sales Rank: #224238 in Kitchen & Housewares
- Brand: Staub
- Dimensions: 6.70" h x
11.50" w x
12.10" l,
9.00 pounds
Features
- Staub 1302891 11-in Tajine w/ Ceramic Dome & Cast Iron Base, Dark Blue
- Staub 1302891 11-in Tajine w/ Ceramic Dome & Cast Iron Base, Dark Blue
Tajine Cast Iron Base With Ceramic Dome, 11-inch, Large - Dark Blue.
Customer Reviews
Most helpful customer reviews
6 of 7 people found the following review helpful.
By Southern Review
~ It is gorgeous....and functionally worthless.This is my second Staub tagine and Staub's third tagine design.Staub redesigned their product because the first model's design flaw was this:Staub's tagine lid had a partial groove in the ceramic upper section; it served as a dysfunctional "handle".When the tagine was in use, it naturally was very hot, and the indentation in the ceramic lid was so shallow that it was tricky to remove the lid with a clumsy potholder, and not drop the lid on the floor.Although my first tagine was red, with a far shallower groove than is shown here, Do, kindly see, their (OLD) original Staub tagine design has a hole for pressurized steam escape. Staub Cast Iron Tagine with Ceramic Dome, Black Paul Bocuse designed their first tajine. With a hole.When I saw their newest design with the flanged lid in French blue and its elegant profile, I had to have another one. The base is essentially the same on both designs. The newest base which also has black matte enamel on the interior, has the name Staub stamped on the rim.I find the base a wonderfully functional design that makes itself useful for many other applications. It will accommodate a 5# fryer chicken. I also like to poach eggs or meats in a court bouillon with the base. The cast iron weight is such that it stays stationary on the hub even without handles so you can sauté aggressively without fear of having food on the floor.Here is the Big Problem:The securely fitting lid does not have an escape mechanism in place for excessive built up of steam. As such, even on the lowest flame, a temperature that is too low to properly retain meat juices without boiling meat in its own liquid. - It sputters and spews juices all over the range and counters from the entire circumference of the tagine. Even pressure cookers have built in pressure regulation and a mechanism to release excessive pressure without removing the lid.It was a disastrous mess! This worthless lid has received only one use.When I called Staub's California office and spoke to their manager regarding the first tagine some years ago, I was fobbed off by a rude manager who said she didn't have any "problem" with her tagine. That is always an unwelcome customer service attitude. Obviously I was not a lone complaint, or they would not have dramatically re-designed the lid. However, it was such a draining and unpleasant exchange that I am hesitant to call Staub again, nonetheless, having spent almost $400.00 on two dysfunctional products does not a happy customer make.Fortunately I have other tagines, both traditional and non-traditional, from which to alternate.Staub's new design is Gorgeous! -~ Staub's new design is also functionally WORTHLESS!
2 of 2 people found the following review helpful.
By LL
This product works wonderfully. Food cooks quickly at low temperatures and retains its moisture without sticking to the cast iron pan too much. There is no need to use a lot of oil. The pan itself is great for browning and frying with or without the lid. I am thoroughly pleased with this tajine.In response to 'Southern Review': Not all tajines have steam release holes in the lid. The ceramic cover is designed to promote the return of all condensation/steam to the bottom of the pan. Creating a vent in the cover would defeat the purpose of the dome. I have had no issues with this product's design - when there is too much liquid in the pan, I allow the dish to cook uncovered until the desired moisture level is achieved; I have also set the lid at a slight angle to allow slow release of steam when appropriate. Clearly this is not a 'traditional' tajine as it has a cast iron bottom rather than being made entirely of clay - cooks looking for an authentic experience may decide to pass on this product.
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