A tagine is the name for a spiced North African stew, and also the dish it's cooked and served in. It has a conical lid, which retains moisture, helps to infuse the spices through the food and also tenderises the meat. I've followed tagine recipes cooked in a glazed terracotta casserole, and I've been very pleased with the results. I just wondered if the food is even better when cooked in a traditional tagine. They can be expensive, but I'd invest in one if I thought it was worth it. Have you used a tagine? Is there a significant difference in the taste and texture of the finished food, or should I just carry on as I am?