Using a tagine
With the weather cooling down, I can finally use my clay tagine purchased from a Persian market. My conundrum is the proper way to use it. I would like to use it on the stovetop, do I need to get a heat diffuser since it's clay and not ceramic? Or can I use it over direct flames? It came with directions to prep before first use, but not with directions for actual cooking (e.g. direct heat/indirect heat). I know I can use it in the oven, but I would really like to just use it on the stove.
Any tagine experts out there?
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