Tagine, a Taji cooker, is made in Morocco, North Africa. It is also called micro-pressure cooker, and its obvious feature is high hat. The earliest Taji pot is a clay pot, because it is breathable and impermeable, and the shape of the triangular cone makes the steam cycle rise, thus minimizing the loss of water. In the cooking process, only less water is needed, and the water vapor drips evenly on the ingredients, which can maintain the original flavor and nutrition of the food to the greatest extent.

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Traditional casserole is a ceramic product made of raw materials that are not easy to transfer heat, such as seasonable, feldspar and clay. Fired at high temperature, it has the characteristics of air permeability, adsorption, uniform heat transfer and slow heat dissipation. The recipes that depend on casserole include casserole chicken, casserole tofu, casserole fish head and so on.

Due to the problems of manufacturing technology and raw materials, the traditional casserole is not resistant to the change of temperature difference, easy to burst and cannot be dry-burned. Aiming at this problem of traditional casserole, in recent ten years, after research and improvement, spodumene was added into raw materials to make a high-temperature resistant casserole, which can withstand hundreds of degrees of high temperature without cracking while maintaining its original advantages, greatly improving the practicality of casserole.