The principle of cooking a tagineThe hat is not there just to look pretty, it has its purpose. In a tagine, we use very little liquid and very little fat but we cook for a long time. To prevent the dish from turning into a compact charred heap, the hat comes to its aid thanks to the condensation. The rising steam will collide with the large surface of the cap on which droplets will form to fall back into the dish and thus prevent it from drying out. For there to be condensation, there must still be a temperature difference, which happens because the cap which rises has the walls far from the heat source. This is the reason why a tagine should not prepare in the oven since the cap is then at the same temperature as the base.
And what is this hole for?I have found two explanations which seem valid to me. The first considers that the hole allows excess moisture to pass and therefore prevents the dish from overflowing. As for the second: the hole would serve to refill the liquid if necessary without having to open the tagine and therefore bring down the temperature. In the case of electric tagines, I don't think there is a hole, so that solves the problem!
What material for a tagine?The traditional tagine is in terracotta but it requires some precautions, especially before its use. In addition to this, the terracotta tagine should not be placed directly on a gas, electric or ceramic plate: we recommend using a heat diffuser because the terracotta is very fragile. In the case of induction, you can completely forget. There are also cast iron tagines which are indicated on any heat source and this is the case for the electric tag from Riviera & Bar. Finally there is the tajine in silicone but it can only work in the oven or in the microwave, but we saw previously that it was not the best way to cook it.
On the market, there are essentially two electric tagines: that of Tefal and that of Riviera and Bar. Between the two, my preference goes to that of Riviera & Bar because the latter is compatible with all heat, which is practical if you have to brown its meat, for example. The Tefal tagine is in glazed pottery and I don't know if it can be placed on a baking sheet. On the cooking side, the tajine from Riviera & Bar offers more possibilities since it has three cooking modes: soft, high and keeping warm, while the tajine from Tefal only has an on / off button. The two tagines make it possible to prepare dishes for up to 8 people, which places them on an equal footing, as does the electrical consumption of 250 w (even if that of Riviera & Bar with its keeping warm drops to 80 w). In terms of solidity, I would tend to prefer the Riviera & Bar since it is made of solid cast iron and logically more resistant than pottery. Logically, the Riviera & Bar tagine is more expensive than that of Tefal (around € 100 compared to € 50 for that of Tefal) and we can regret some missing elements such as an automatic stop which would be very useful. The interest of an electric tagine nevertheless seems very limited. However, if you want to buy a tagine that is not electric and as we have deduced that the cast iron tagine was both the most practical and efficient, know that this kind of tagine costs more than 100 € in general is the same price than the Riviera & Bar tagine. So, that is discussed, isn't it?