Cast Iron Tagine Pot, Enameled Blue, 4 Quart, By Bruntmor

💐 Attractive Design & Color: Tagine Pot Cone-shaped lid forms an excellent seal to keep moisture and heat inside, Colorful stoneware bright blue enameled cast iron makes a beautiful addition to your kitchen. Bruntmor pot comes with generous rim that ensures a secure grip during transport. Aesthetic design and polished finish of the Moroccan Pot easily transforms it into a food server. Serve hot or cold dishes in the tagine pot – its sleek structure and design will make an appealing display.

🍲 Safe To Use On Stove & Oven: Moroccan Tagine can be used to cook dishes that require high-temperature settings or slow-cooking – making it a flexible and reliable cooking ware for different kinds of recipes. Can also be used to freeze food for meal prep or to serve chilled dishes.

🍃 Easy To Hold & Handle: Bruntmor Cast Iron Tagine Pot Weighs up to 30% lighter than many other types of heavy cast iron or metal cookware. Due to its light weight it is very EASY TO CLEAN. Moroccan Tagine pot is also Dishwasher Safe but you can also hand wash it with soap and water.

⏰ Healthy & Delicious Cooking: Bruntmor cooking wares require minimal to no seasoning, the cast iron cover traps moisture for even steam distribution, and the cast iron base cooks meat and vegetables into a sumptuous brown finish. No need to fuss over the dish when you’re cooking, the equipment does its job well.

💰Multi-Use Pot: Bruntmor Cast Iron Tagine Pot is made of High Quality Cast Iron due to which it can handle the extreme heat and won’t crack like other cast iron lids. Moroccan Tagine pot is Oven safe for up to 500 degrees F.

Retail Price: $ 62.95

Wholesale Price: Inquire Now

Vibrant Cooking Tagine

Our vibrant 4 quart magical cast iron pot is suited for various types of cooking. Utilize this tagine for preparing meat dishes, vegetables, and more. The generous rim ensures a secure grip during transport from stove top to table. Steam circulates from the conical lid, creating condensation on to the food, keeping it moist and delicious. It's eye catching colors will be sure to brighten up your existing kitchen collection.

Delicious Moroccan Recipes

Craft classic recipes like chicken with saffron, peach roasted chicken, chicken marrakesh, vegetable curry, lamb, couscous, and chickpea stew.

Tagine can be used on the stove top and in the oven up to 500°F.
Hand wash only with non abrasive soap.
Ergonomic lid handle and lighter weight cast iron makes it a breeze to handle.
Comes in a variety 6 vibrant and exciting colors, allowing you to choose what suits you best.


Chicken with Saffron Pull apart a 1 lb. whole chicken into 4 smaller pieces. Add one chopped sweet onion, 2 tbs. of olive oil, 1/4 cup of butter, 1/4 cup of cilantro, and 2 cinnamon sticks to the tagine. Place holes in the chicken before adding it to the tagine and season it with 1 tbs. of ground ginger, 1 tsp. black pepper, 1 tsp. of salt, and 1 tsp. of turmeric powder. Cover the tagine and cook on a low burner for about an hour or until chicken is tender, basting the chicken as needed.	Vegetable Curry Add oil to pan. Chop all vegetables in recipe.Stir in 1 onion, 1 green bell pepper, and 3 cloves of garlic. Let it cook for 5 minutes. Place in 3 carrots, 2 sweet potatoes, 1 eggplant, 4 plum tomatoes, 3 zucchinis, 1/2 cup of raisins. Stir in 48 ounces of chicken broth, 2 tbsp. lemon juice, 1 tbsp. honey, 1/4 tsp. cumin, 1/4 tsp. coriander, 1/4 tsp. turmeric, 1/4 tsp. of cinnamon. Bring to a boil on high heat, cover and turn heat to medium-low for 30 minutes. Pour in 15.5 oz can of garbanzo beans rinsed and drained. Season with salt and pepper. Cook for an additional 10-15 minutes.	Roasted Lamb Season lamb with 2 tsp. of salt and let it sit for an hour. Bring 3 cups chicken broth to a boil in a saucepan. Remove from heat and add 1 cup of dried apricots. Cut 4 lbs. of boneless lamb roast into 1 inch pieces and add to tagine on medium-high heat. Cook for 4 minutes each side. Remove lamb, add in 1 chopped onion for 5 minutes. Add 4 cloves of chopped garlic, 2 tsp. minced ginger for 1 minute. Add 2 tbsp. tomato paste, cinnamon stick, pinch of saffron, 1/2 tsp of turmeric and coriander, 1/4 tsp. of cardamom, nutmeg, and ground cloves. Place lamb, apricots, and broth in pot. Season with salt and pepper then bring to a boil. Reduce heat and cook for 1.5 hours.


	Grill Pan 10 Inch	Pizza Pan 16 Inch	Grill Pan 13 Inch	Wok 14 Inches	Multi Cooker 3 Quart
Pre Seasoned	✓	✓	✓	✓	✓
Hand Wash Only	✓	✓	✓	✓	✓
Cast Iron	✓	✓	✓	✓	✓

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Cast Iron Tagine Pot, Enameled Blue, 4 Quart, By Bruntmor

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Product Description

Vibrant Cooking Tagine

Delicious Moroccan Recipes

Craft classic recipes like chicken with saffron, peach roasted chicken, chicken marrakesh, vegetable curry, lamb, couscous, and chickpea stew.

Tagine can be used on the stove top and in the oven up to 500°F.
Hand wash only with non abrasive soap.
Ergonomic lid handle and lighter weight cast iron makes it a breeze to handle.
Comes in a variety 6 vibrant and exciting colors, allowing you to choose what suits you best.


Chicken with Saffron Pull apart a 1 lb. whole chicken into 4 smaller pieces. Add one chopped sweet onion, 2 tbs. of olive oil, 1/4 cup of butter, 1/4 cup of cilantro, and 2 cinnamon sticks to the tagine. Place holes in the chicken before adding it to the tagine and season it with 1 tbs. of ground ginger, 1 tsp. black pepper, 1 tsp. of salt, and 1 tsp. of turmeric powder. Cover the tagine and cook on a low burner for about an hour or until chicken is tender, basting the chicken as needed.	Vegetable Curry Add oil to pan. Chop all vegetables in recipe.Stir in 1 onion, 1 green bell pepper, and 3 cloves of garlic. Let it cook for 5 minutes. Place in 3 carrots, 2 sweet potatoes, 1 eggplant, 4 plum tomatoes, 3 zucchinis, 1/2 cup of raisins. Stir in 48 ounces of chicken broth, 2 tbsp. lemon juice, 1 tbsp. honey, 1/4 tsp. cumin, 1/4 tsp. coriander, 1/4 tsp. turmeric, 1/4 tsp. of cinnamon. Bring to a boil on high heat, cover and turn heat to medium-low for 30 minutes. Pour in 15.5 oz can of garbanzo beans rinsed and drained. Season with salt and pepper. Cook for an additional 10-15 minutes.	Roasted Lamb Season lamb with 2 tsp. of salt and let it sit for an hour. Bring 3 cups chicken broth to a boil in a saucepan. Remove from heat and add 1 cup of dried apricots. Cut 4 lbs. of boneless lamb roast into 1 inch pieces and add to tagine on medium-high heat. Cook for 4 minutes each side. Remove lamb, add in 1 chopped onion for 5 minutes. Add 4 cloves of chopped garlic, 2 tsp. minced ginger for 1 minute. Add 2 tbsp. tomato paste, cinnamon stick, pinch of saffron, 1/2 tsp of turmeric and coriander, 1/4 tsp. of cardamom, nutmeg, and ground cloves. Place lamb, apricots, and broth in pot. Season with salt and pepper then bring to a boil. Reduce heat and cook for 1.5 hours.


	Grill Pan 10 Inch	Pizza Pan 16 Inch	Grill Pan 13 Inch	Wok 14 Inches	Multi Cooker 3 Quart
Pre Seasoned	✓	✓	✓	✓	✓
Hand Wash Only	✓	✓	✓	✓	✓
Cast Iron	✓	✓	✓	✓	✓

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