Moroccan Food 101: How To Season A Tagine & Tips For Use!

How To Season A Tagine!  ⁣
⁣
I have a brand new tagine from that I’m seasoning before using it for the first time.  This process is always recommended when cooking with a new clay or terra cotta tagine, especially if the tagine is unglazed.  ⁣
⁣
Here are a few tips for making sure your tagine lasts for years!⁣
⁣
𝐔𝐬𝐞 𝐀 𝐇𝐞𝐚𝐭 𝐃𝐢𝐟𝐟𝐮𝐬𝐞𝐫 ⁣
Clay tagines can be sensitive to heat and as such, you never want to expose the tagine to high, direct heat.  Using a heat diffuser allows for a more gentle heat that will help to preserve your tagine and prevent it from cracking. ⁣
⁣
𝐀𝐯𝐨𝐢𝐝 𝐓𝐡𝐞𝐫𝐦𝐚𝐥 𝐒𝐡𝐨𝐜𝐤⁣
Avoid “shocking” your tagine with extreme changes in temperature.  When removing it from the heat, don’t place on a cold countertop.  Place the tagine on a wooden board or kitchen towel.⁣
⁣
𝐔𝐧𝐠𝐥𝐚𝐳𝐞𝐝 𝐓𝐚𝐠𝐢𝐧𝐞𝐬⁣
It’s recommend to season the inside and outside of both the lid and the base.  ⁣
⁣
𝐂𝐚𝐫𝐞 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬⁣
Wash with warm water and use a mild soap or vinegar if necessary.  As with all pots and pans, leave the lid ajar when drying to ensure you’re not trapping moisture inside the cooking vessel. ⁣
⁣
Have more tagine related questions?  Let me know in the comments below! ⁣
⁣
Love this Kamsah tagine too?  You can get yours for 20% off using code DAVE20 at Kamsah.com