The dish traditionally is made entirely of earthenware, often glazed or decorated, and is composed of two parts: a lower part is flat and circular with low sides, and a cone top that is placed on the pot during cooking.
The shape of the cover is designed to facilitate the return of condensate to the bottom and has on the summit a "knob" that makes it easy to grip.
The bottom is used to serve the dish on the table.
It is suitable for the slow cooking that gives the food cooked softness, while the aromas of the various ingredients, mix slowly, giving as a result of the rich dishes of tastes and smells.
It is a method of cooking healthy, because with very little fat, and the addition of spices, herbs or dried fruit, it gives the food taste in a natural way. So the heat is distributed evenly in the tajine needs to be placed on the stove with a retina flame spreader.
Being in terracotta, a natural material, free of coatings that are poisonous, should be cleaned only with water. For a more detailed cleaning, you can use a brush. Instead, to neutralize any odors you may use lemon or vinegar. It is very important to never use soap or cleaning chemicals, because they would be absorbed by the clay.