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So I have this tagine, if fact have had it for years.    Very seldom (twice, actually) used. 



About 12" diameter.    Seasoned/coated cast iron base, terra cotta chimney.    

I understand that it can be used as a stove-top oven.    Of course, the usual suspects.   But how else can i use this?    Not too. juicy, I would think, as it's rather shallow.

Your recipe ideas?

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