New W-S tagine, tryintg to use it on induction cooktop
Hi, folks, I am a regular on the Home Decorating forum.
I got a tagine from W-S, and I bought a cast iron diffuser to use it on my Samsung induction range based on Amazon reviews that this was what I needed. Tried my first recipe yesterday.
The diffuser got very hot, but it did not make the clay pot very hot. Does it just take a long time for it to heat the pot? Was I being too impatient? Do I have the wrong type of diffuser? I use cast iron no problem on the induction.
I wound up browning the lamb in a skillet and transferring everything to the oven. Everything turned out good, but I'd like to not have to use the oven.
I'm sure people around the world use tagines with induction, so there has to be a way, right?
Here is a link that might be useful: W-S lamb recipe