Curing and Seasoning
In order to use your cooking tagine and get optimum taste from your recipes, it is highly recommended if not, mandatory that it is seasoned before initial use.
The new tagine needs to be first submerged in water for at least 1 hour.
Rub the inside of the base and lid with olive oil.
Preheat your oven at 350 F and bake your new tagine for 2 hours.
For a step-by-step photo instructions, please visit our blog itagine.com.
This process will strengthen your tagine and insure addition of a distinct flavor that tagine lovers seek at every use. Please re-season if unused for over 6 months.
It is recommended that you hand wash your tagine, as it has not been tested for dish wash machines. Do not leave submerged in soapy water.
Tagines sometimes may look chipped on the sides or the top. As tagines are being fired in traditional kilns, they may stick to each other and they are hand separated, which leaves the impression of a chip. Please understand that this is a normal occurence and in no way is a defect. These tagines are hand-made using basic tools and in somewhat primitive conditions. Small imperfections, such as tight fits and natural color variations are to be expected and valued as part of the non-industrial beauty of the product.
Most tagines do not have a hole punched on the lid and its presence makes no difference. It is merely a design preference.