The base of the tagine is wide and shallow; its cover has a conical shape and creates a seal on the base. Together, the two pieces make a kind of clay oven that was traditionally placed on an open fire for cooking.
While the food is being cooked, steam rises into the cone, condenses and then falls back down into the dish. This cooking method is similar to all the dutch ovens’ method (also known as casserole, french oven and cocotte.), it allows to naturally and continuously baste the dish and to keep the ingredients moist and the meat buttery.