Like couscous, which has a double meaning, the word tagine is used to refer to two things: a finished dish and the pot in which you cook it. A tagine pan is a lovely thing. Its most distinguishing characteristic is its cone-shaped lid, designed to capture and return the aromatic steam to the dish that simmers below. Traditionally made of pottery, tagine pans — consisting of a rounded base and the tall, tapered cover — are now made in many materials. The ones I have are not as beautiful as the originals, but they are very practical: the bases are metal and the tops are pottery (see Sources, page 514).