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It is best to use a tagine (either glazed or unglazed) only in the oven. The tagine functions best in the oven. In the oven, the heat can gradually penetrate into the tagine. With a different heat source, the tagine is in most cases immediately confronted with too intense heat on the bottom, which means that there is a chance that a thermal shock will occur and the tagine will burst. In principle, it is possible on a gas stove because you can provide a small, low, quiet flame so that the whole can heat up very gradually. Nevertheless, it is certainly recommended here to use a flame distributor or simmering plate, which also avoids direct contact between flame and tagine. A cast iron flame spreader or simmering plate dampens the heat. It is important to know that a tagine should always warm up slowly anyway! Otherwise you always run the risk of a thermal shock due to the sudden temperature difference. Attention: an earthenware tagine should never boil dry, so it should be left empty on the fire!