— Monique Radstaak Odijk

We've got a tagine here at home and in the past, you know, I've used it tagine handful of times and but I haven't used one before an induction range. So this is a this is new information for me. Thank you for sharing Monique. So let's let's talk about this very briefly here. So a tagine really is just a it's a two-part cookware set is a flat shallow-ish bottom with a conical shaped lid and You know when Foods cook those steams that the steam condenses on the inside of that lid and then they run back down into the pan in order to continue this moisturizing process. So it maintains, you know, I'll relatively gentle You know atmosphere inside of the vessel. Can that be a replicated with other containers you bet it can and I mean fundamentally if you have a lid and they're all going to be at least slightly dome for that very same reason to encourage condensation to run off the sides and you know, you can achieve some similar results. I would suggest that you just give it a try and You know, see how that works with whatever cookware that you have and you see for yourself how those results, you know mimic or, you know, come close to the results of what you had at your friend's place. All right. Thank you.