So you’ve come back from holiday with a tagine! What’s next? How do you season that brand new, unglazed tagine and then, how do you look after your tagine?
Stick with me and you’ll soon be a pro!
Estimated reading time: 3 minutes
Table of contents
What is a Tagine?
For those who might be wondering, a tagine is a cooking pot with that conical lid, synonymous with the cooking of North Africa, and for many, Morocco. The word tagine, or tajine in French, refers to both the cooking pot as well as the recipe that’s cooked in it.
Many of my students are always a little apprehensive when they attend their first Moroccan or Tagine Masterclass with me. They come as much for the recipes as to overcome their fear of cooking with claypots.
Suffice it to say, there is no magic involved, all that you need to master cooking with clay, is to understand and remember a few basic rules.
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How to Cook with Tagines
- Tagines ( and other clay pots) hate sudden change in temperatures. So don’t cook on a high heat and if cooking in an oven, always start with a cold oven. That means, place your tagine in the oven, then turn the oven on.
- Always season your unglazed tagine before first using it (our topic of the day!).
A glazed tagine doesn’t need seasoning, but you must still follow the cooking rules. Always read the manufacturer’s instructions, because some glazed tagines are just for serving in, not for cooking. - Always use a diffuser when cooking with a tagine. That means, place the diffuser on the hob, then place your tagine on the diffuser. A diffuser spreads (diffuses) the heat, so that it is not concentrated on one spot, resulting in a cracked tagine.
- Never use washing up liquid when cleaning your unglazed tagine. It is porous and will absorb anything you “feed” it. Just use a scourer and if necessary, some bicarbonate soda and scrub. If there are stubborn burnt bits, use the end of a spoon or a blunt knife, scrape off, then scrub and rinse.
That’s about it, super easy, right?
Now, let’s just take a look at how to do that first seasoning of your tagine, so that it’ll last you a lifetime! Video and written instructions!
Looking to buy a tagine?
This is my favourite article on the subject! Head on over to Moroccan Zest, and get tips for buying Moroccan tagines. Safa talks you through everything in her very detailed article.
Safa talks you through everything in her very detailed article.
If you like this article, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
Lin xx
How to Season and Care for Your Tagines
Ingredients
- Your tagine
- A bucket filled with room temperature water
- Extra Virgin olive oil as needed
- Kitchen paper
- An oven!
Instructions
- First thing we do is soak the tagine in a bucket of room temperature water overnight.Your tagine, A bucket filled with room temperature water
- The next day, lose the water and leave the tagine to dry for a couple of minutes.
- Dip the kitchen towel in the olive oil and rub the tagine all over, completely with the oil. Make sure every last bit of the tagine is covered.Extra Virgin olive oil, Kitchen paper
- Place the tagine in a cold oven, close the door, then turn the oven on to 150˚C (300˚F / 130°C Fan).
- "Bake" the oven for 2 hours.
- Turn the oven off and leave the tagine in the oven, with the door closed, until they've both cooled down. An hour should suffice.
- Now, coat the inside of the tagine with more olive oil and leave aside to dry and for the clay to absorb the oil.
- That’s it, store until needed.
Your information has been most helpful. Cooked lamb shanks in my Tagine with veggies, etc. turned out fabulous. A very delighted birthday celebration from my “Test Kitchen”
I’m so pleased to hear that, Maurice. I adore lamb shanks anything!
If you’re on Instagram, I’d love to see what else you cook up, tag me if you post food stuff.
So grateful for your advice for an unglazed tagine. I’ve had two made by a good local potter but have been afraid to use them for fear of breakages and contamination. One more question: is it absolutely essntial to use olive oil? Would a good odourless vegetable oil be ok? Olive oil is not always available here and is very costly when it is. I’m
So excited to begin using a tagine! Lesley
Bought an unglazed tagine, seasoned it when I got home. Do I have to submerge in water and/or season it before each use? Thank you!
Hi Laura, no you don’t. Just do it that one time before first use. But always remember the heat rules:
On the stove, use a diffuser and cook on low-medium or medium heat.
In the oven, always place the tagine in a COLD oven, then turn it on.
Thanks a lot Azlin for all info and explanations
Regards
A pleasure. x