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Messy
Big disappointment here. Seems no matter what you cook, it ends up br /spilling all over the stove. Have tried both adding a little water and br /none, the same thing happens. Been searching the net and found many br /comment on the le creuset that this is a design flaw not found in others. br /As far as taste will have to agree with others, if cooked in a reg br /le creuset casserole taste the same. Its just a cool looking dish to br /have in the kitchen.

Awesome!
I don't have any experience cooking Moroccan cuisine but have been intrigued by the tagine for a while. I eventually broke down and bought one, and couldn't be happier!!!! First try with my new tagine and received many rave reviews from some picky/brutally honest friends/family! br / br /The tagine was very easy to use, and more amazingly it was SO easy to clean after the meal! (I thought with the sticky ingredients, and almost 2 hour cook time that it would be baked on but it seriously came right off!!!) br / br /I didn't experience any liquid pouring over or spitting out as one reviewer mentioned but I will experiment more and see what happens! br / br /As many other reviewers have mentioned - The Honey Chicken was great! br / br /LOVE my Le Creuset Tagine!!!!!!!!!!!

lecreuset enameled cast-iron
as a man that i am i can come home from work late put this on the stove and in two hours i'm eating real tastey food and it makes enough for three or four people.

Beautiful cookware
I was very happy to discover that not only is this tagine a hardworking, efficient Le Creuset product, but it's also very beautiful. It's heavy, of course, but perfect for the kind of slow cooking necessary in this kind of cuisine. I bought it for a Christmas present and it was difficult to part with it.

easily misunderstood
I would start by saying that I have never cooked with a traditional tagine. However, I've had some great luck with the Le Creuset tagine. Based on the many reviews I've read here, I feel that an important element is that you reduce watery elements more than you normally would prior to adding the meats or major vegies. For instance, making a Moroccan meatball dish, I cook the onions and tomatoes longer than I might normally before adding the uncooked meatballs and covering the dish. This eliminates any problem with moisture spitting out of the sides of the tagine (hasn't happened to me yet). Just remember that little moisture is necessary. And yes, I add an ice cube to the top now and again, and I'm not entirely convinced it changes much, but I keep experimenting. br / br /Because I began using a whole new set of Moroccan dishes when I purchased this tagine, and this has included a wide range of spices, it's hard for me to know from whence my excitement springs. But I've really enjoyed using it and making and eating these dishes. I cook more than my wife does, and she wants me to use it all the time. br / br /I would also add that I am a fan of cast iron, the cheaper kind without the Le creuset enamel. The upside of this tagine is that the matte enameled surface is non-porous, so today's dish is not flavored by yesterday's. But this is also a downside, according to me. I rather enjoy knowing that the cooking implement is growing in flavor and is a sum of many nights' cooking. br / br /The other reviews that complain about its small size have a point. It can't do anything larger than for four. My wife and I have enough left over for one more meal (four people at one meal, or two people at two meals). br / br /On the stove, it looks amazing. Very dramatic presentation at the table. br / br /On the whole, I highly recommend this item. br / br /