Clay or glazed tagines require a one time preparation called 'seasoning' before the first use. Seasoning your tagine strengthens it and removes any flavors from the clay. Your tagine should come with instructions, so I would follow those closely. If you're still thinking of purchasing one, this article is FYI so you don't plan a big dinner party for the day it arrives!
Remember also that clay tagines are sensitive to heat changes. Never plunge a hot tagine in cold water or expose it to high heat.
Remember also that clay tagines are sensitive to heat changes. Never plunge a hot tagine in cold water or expose it to high heat.
 |
| photo © Jules Kitano - Moroccan cooking pots, via Shutterstock |
1. Soak the entire tagine in water at least 2 hours or overnight. I had a very large stock pot which it fit into, but you may need two containers or bucket to do so.
2. After the soaking period, let it dry for about 30 minutes, then rub the interior and exterior with oil. My instructions said not to rub the bottom of the base in oil.
3. Place the tagine in a cold oven and turn the oven on to 300 F.
4. Leave in the oven for 2 hours, then turn the oven off and leave the tagine in it until cooled completely.
Finally, Wash the cooled tagine by hand, let dry and coat the interior (not the exterior) with olive oil. It is suggested to coat the interior with olive oil before each use. Store a tagine with a bit of paper towel wadded up under the lid on one side so that air circulates in it.
Your tagine is now ready to party!!
No comments:
Post a Comment