Guide to use Clay Tagine Pot (Tajine)
(These tips are just a guide not a warranty)
What is a Tagine?
Tagine (or tajine) now is a part of the Moroccan cuisine culture, and it refers to a type of North African cookware traditionally made of clay or ceramic used for long slow cooking.
The base of the Tagine is both a cooking and serving dish, while the cover that can be shaped round or cone acts like a closed chimney trapping the moisture during the slow cooking process which creates a circulation and infusion of spices and flavors within the dish.
Prepare your Tagine for first use
Before using your Tagine for the first time, completely soak both pieces in water for 24 hours. Dry the tagine with towel paper brush the inside of both pieces with olive oil
Place the tagine in a cold oven.
Heat the oven to 100°C and once it reaches the temperature, leave it for two hours to seal.
Turn off the oven and let tagine completely cool inside the oven.
Wash the tagine and brush once more with olive oil before using it.
To work well, a tagine needs to be temperate and prepared for cooking by soaking it in warm water for at least 2 hours.
Regardless of using a stove top or oven, the important thing to remember is to slowly warm up the tagine to prevent it from cracking. Never expose the tagine to intense temperature changes, including placing a hot tagine on a cold surface, or placing a tagine stored in cold area directly on hot oven.
Traditionally, tagines would be cooked over coals or open flame, but they can now be used over gas flames, electric elements or even in the oven just use a cast iron plate under the tagine to avoid intense heat.
Always hand wash your tagine after use, never put it in the dishwasher.
Store your tagine with the lid slightly ajar to allow for air circulation and prevent a mold growth