I first encountered both Moroccan cuisine and Le Creuset's version of the classic Moroccan tajine in France several years ago. Only upon my return to the United States, however, was my desire for this obscure item finally fulfilled. As is the case with all Le Creuset cookware I've used, the tajine's heavy cast iron base distributes heat evenly and effectively. The tajine is essentially a braising device: the temperature differential between the hot base and the cooler ceramic top causes rising steam to condense, basting the contents as they cook. A simple tajine of chicken and sweet potato with stewed prunes or apricots and almonds produces impeccably moist chicken and well-cooked vegetables each and every time. I've yet to try my hand at lamb, but I anticipate similarly succulent results. The base alone serves equally well for small curries, sauces or stews. My only wish would be for a slightly larger tajine; the two-liter capacity is perfect for two to four people, but would be too small for any more copious meal. Ultimately, though, this is an unusual and unusually versatile and effective piece of cookware and I feel very fortunate to own one!