Tagine is produced in Morocco, North Africa, and is also called a micro-pressure cooker. Its distinctive feature is the high lid.

The earliest tagine pots were all clay pots, which were breathable and impermeable to water, and the triangular cone shape allowed steam to circulate and rise, thus minimizing moisture loss.

The earliest tagine pots were clay pots. Because they are breathable and impermeable to water, and the triangular cone shape allows steam to circulate and rise, there is no need to add a lot of water during the cooking process. The water vapor drips evenly on the ingredients, maximizing the cooking efficiency.

Maintain the original taste and nutrition of food.