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Prepare mouthwatering Moroccan stews, Indian curries, roast chicken and couscous with this handmade clay tagine. Foods slow-cook to tender perfection, and spicy-warm aromas greet diners as you lift the lid for serving. Shaped, fired and glazed by artisans in Italy, each tagine is a unique piece.
- 2 1/2-qt. cap.
- Handcrafted from flameproof clay with a glazed finish.
- Decorated with a traditional hand-painted Moorish design.
- Conical lid circulates steam inside, producing superbly tender meats, vegetables and grains.
- Knob top is easy to grip when removing lid at table.
- This handcrafted vessel may include slight imperfections that only add to its artisan appeal.
- Stovetop and oven safe; not induction compatible.
- Dimensions & More Info
- 11 1/2" diam., 3" high (8" high with lid).
- 2 1/2-qt. cap.
- 6 lb. 9 oz.
- Made in Italy.
- Use & Care
- Season your tagine before first use: Submerge the tagine in water for 24 hours. Then apply 2 Tbs. olive oil to the interior base and 1 Tbs. oil to the interior lid; spread with your hands. Place the tagine in the oven and heat to 350 degrees. Let it sit for 45 minutes. Turn off the oven and allow the tagine to cool down inside the oven. To avoid damaging the tagine, use with a heat diffuser on the stovetop or use low to medium-low heat only. Oven safe to 350°F.
- Use on any gas or electric cooktop (except induction).
- Hand-wash with hot water. If soap is used, tagine will need to be re-seasoned.
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If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage), please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
Rated 1 out of 5 by Karen from Should not be sold as cookware, pottery only ... I am very disappointed Williams Sonoma would sell this as cookware. When I When I received this it smelled strongly of a harsh chemical glaze. I inspected the lid to find deep pits in the glaze, not only on the exterior but on the interior as well. I also saw a very deep chip on the outer edge of the lid exposing the unglazed clay. Glaze in this condition should not be sold for food preparation, I am horrified. I am also stuck with carrying it to the nearest store to return. Completely unacceptable, this should only be sold as decorative pottery.Date published: 2019-05-01Rated 5 out of 5 by CaliforniaFoodie1 from Excellent Tagine but post better instructions! William Sonoma does not list good instructions! Tagines are fragile terracotta with a glaze! Terracotta is absorbant, meaning it wicks water, oil, sauces. It will take the flavor of the spices you use. To season, soak 24 hours. It will crackle and sound like its breaking, thats because it is. The Glaze "crackles"and this is how the flavors and oils get into the terracotta to season. WS says rub with oil, put in oven 45 min at 350*. This is the problem! Ceramic can't have a temperature "shock". So tagines must be warmed slowly. Put on warm and then up to 100* after 10 min or so. Then up to 150 after 20 min. Then up to 200 after 30 min, etc. If you heat too fast, you'll break it. Once at 350* dont open the oven! The cold air can crack it. Turn it off and allow to cool. Do the same on stove. Start at simmer and after 30 min, raise it to 1. Tagines are low heat. Cook at lowest settings. It will take a while to simmer but will boil eventually.Date published: 2017-02-02