someone here recently recommended a tagine as a nice dish in which to include my preserved lemons. after some preliminary research, i have questions!
i don't have a clay tagine. might consider getting one if i think it's worthwhile, but is it absolutely necessary? i had chicken tagine once in a restaurant and it seemed like everything was just nicely braised in a pot, and i could probably do that in my le creuset. what is it about the tagine itself (other than the cool-looking design) that makes the dish what it's supposed to be?
also, i have an electric stove, and i'm uneasy about the idea of cooking with a clay vessel on it.
very much look forward to your insight!