4 Best Tagine Pots of 2024

In the Good Housekeeping Institute Kitchen Appliances and Innovation Lab, we’ve tested more than 200 sets of cookware over the years, including stainless steel pans and cast iron skillets.

We evaluate performance and ease of use through tests that determine how evenly they heat, how well they maintain temperature and how easy they are to handle and wash. In addition to these performance tests, we score many ease-of-use features like handle temperatures, oven-safe temperatures, whether the cookware is dishwasher-safe and more.

To test heat distribution, we coat the skillets with a floury mixture and measure how evenly they brown. In our nonstick test, we fry eggs and scramble eggs with no grease to see how well they release and how they clean up.

We also sear a steak and assess the evenness and time it takes to cook. In our scorch test, we use canned sauce to test how well the saucepans retain temperature and, again, assess the ease of clean-up. We also boil water in the stockpots to get an idea of how long it would take someone to boil a pot of water at home for pasta.

We then see how our top-performing pots and pans stack up for storage. We look at features that allow the vessels to nest into each other, lid design, stability, protection from scratches and whether the set truly combines into one stack.

When selecting a tagine pot, several factors should be considered to ensure you get the best one for your cooking needs:

✔ Material: You can find tagines made of different materials.

• Clay is what tagine pots are traditionally made of. These ceramics are great for slow cooking because they retain and evenly distribute heat. Clay, including terra-cotta, also lends a unique earthy flavor to the dish. The material must be cured before use and will develop a natural seasoning over time, enhancing the flavor of dishes cooked in it. However, clay pots are more fragile than those made of metal and are prone to cracking if mishandled or heated or cooled too quickly.
• Cast iron retains heat well. It is also more durable than clay and less likely to crack with sudden temperature changes, making it ideal for novice cooks. It's also compatible with an induction stovetop, while clay is not. Like traditional clay tagines, cast iron can develop a natural seasoning with use. A cast iron tagine doesn't require seasoning if the surface is enameled.
• Stainless steel lacks the traditional appeal and cooking characteristics of clay tagines, potentially delivering a different flavor profile and cooking experience. Stainless steel is durable and resistant to rust, corrosion and staining. Tagines with an aluminum or copper core could offer good heat distribution, helping to cook food evenly, but it still doesn’t match the heat retention properties of cast iron or clay.
• ​Aluminum is lightweight and easy to handle, especially when full of couscous, meat and veggies. Like steel, it doesn't have the porous quality of clay and may not provide the same depth of flavor as traditional tagines. While aluminum conducts heat quickly, allowing for faster cooking times compared to traditional clay or cast iron tagines, it doesn't retain heat as well, which can lead to uneven cooking. Aluminum can also react with acidic foods and alter the taste and color of your dishes.

✔ Heat tolerance: Check the heat capacity of your clay vessel to avoid cracks. Use a heat diffuser on the stovetop or opt for a modern tagine with a built-in diffuser at the bottom. It's also crucial to verify the vessel's heat tolerance and whether it’s safe for stove use. Some ceramic tagines might be more decorative and not intended for cooking.

✔ Glaze: Unglazed tagines will develop a unique patina over time by absorbing flavors and spices. However, some manufacturers claim that even glazed options can achieve a similar effect due to the material's porous nature. A glazed finish makes food easier to release. Just be sure to choose a lead-free option. Some traditional tagine pots, especially those handcrafted in regions where regulations might not be as strict, can be glazed with materials containing lead. When purchasing a tagine, check if it is labeled as lead-free. Purchasing from manufacturers that adhere to safety standards, such as those in the U.S. or Europe, also reduces the risk of lead in your tagine.

✔ Size: Tagines come in various sizes, from small 1-quart pots to large 8-quart options. The smallest tagines are perfect for serving one or two people, while larger ones can accommodate a gathering. In traditional Moroccan dining, multiple tagines featuring different dishes like meat and couscous are often used, making them a great choice when cooking for a crowd.

✔ Compatibility: Ensure the tagine pot you choose is compatible with your stove type. Some are suitable for gas and electric stovetops, while others may only be oven-safe. Cast iron and some stainless steel tagines work on induction cooktops.

✔ Ease of use and cleaning: While some newer glazed tagines are dishwasher-safe, we recommend hand-washing cherished pieces to keep them in top condition for years. Always check the packaging for specific care instructions. If seasoning and presoaking a tagine feels like too much work, consider glazed or enameled cast iron and terra-cotta versions that require only minimal prep before their first use. Look for features like nonstick surfaces or dishwasher-safe materials if you prefer easy cleanup. Traditional clay tagines require seasoning and careful maintenance.

A tagine pot is more than just a cooking tool — it's a cultural vessel that brings out the best in slow-cooked, aromatic dishes, making it a staple in North African cuisine. Primarily used in Moroccan cuisine, tagines are known for their unique shape and cooking method. A tagine has two main parts: a wide, shallow base and a tall, conical lid that's ideal for slow cooking over low heat.

The base allows for even heat distribution to simmer stews, braises and other slow-cooked dishes. As food cooks, steam rises into the lid, condenses on the cooler walls of the cone and then drips back down into the dish. This self-basting effect helps retain moisture, resulting in tender, flavorful meals.

The design of the tagine ensures that the food is infused with the aromas and flavors of the spices and other ingredients used. The natural clay of a traditional tagine adds a layer of richness to the dish, helps the sauce caramelize and intensifies the flavors even further.

You can use a tagine pot on both gas and electric stoves, but there are some important considerations to ensure that you use it safely and effectively. When using a tagine on a gas stove, use a heat diffuser to prevent the tagine from cracking due to direct heat. When using an electric stove, consider getting a flat-bottomed tagine that’s better suited for direct contact with the stove's surface.

You generally need to season a tagine pot before its first use if it's made of clay. Seasoning helps to strengthen the tagine, prevent it from cracking and remove any residual taste or smell from the manufacturing process.

Read the manual first as some brands have specific instructions, but generally, it involves soaking the tagine in water, letting it dry, rubbing it with olive oil, baking it at a low temperature for hours and then letting gradually cool.

Most modern tagines are dishwasher-safe, but traditional clay pots should be hand-washed. Avoid using harsh soap to clean your seasoned tagine. Instead, wash it with warm water and a soft brush. If needed, you can use a small amount of baking soda as a natural cleanser.

Perry Santanachote is a contributing writer for Good Housekeeping. She has been testing and writing about the best kitchen appliances and cookware — from toaster ovens and air fryers to handheld mixers and nonstick pans — for over 10 years. She has even more experience in the food industry, working as a recipe developer, food stylist and cook.

For this article, she reviewed the Good Housekeeping Institute Kitchen Appliances and Innovation Lab’s extensive testing data, and she consulted with Reviews Analyst Eva Bleyer, who leads the testing for cookware.