How to season and use a clay tagine

A well-prepared clay tagine lasts for years and gives dishes that unique slow-cooked flavour. Here is how to season it before the first use, then cook with it without cracking it.

1. Season the tagine before first use

1. Soak the base and lid in water for several hours (ideally overnight).
2. Let it drain, then rub the inside with a little olive oil.
3. Put the tagine in a cold oven, set it to about 300 °F (150 °C) and let it heat for one to two hours.
4. Turn the oven off and let the tagine cool slowly inside.
5. Then gently simmer a little water in the base: your tagine is ready.

2. Cook without cracking

• Always on low or medium heat: clay does not like sudden temperature changes.
• On an electric or gas stove, place a heat diffuser between the burner and the tagine.
• Never heat the tagine empty; add oil, onions or a little water first.
• Do not set a hot tagine on a cold or wet surface, and never pour cold water into it.
• In the oven, 300 to 400 °F (150 to 200 °C) is ideal.

3. Care

Hand wash in hot water with very little soap, then let it air-dry completely before storing (lid beside it, not on top). If a smell or stain appears, season it again.

Which size?

• 8 in (20 cm): 1 to 2 people
• 10 to 11 in (25 to 28 cm): 2 to 3 people
• 12 in (30 cm): 4 to 6 people
• 13 to 14 in (33 to 36 cm): 6 to 8 people
• 15 in (38 cm): 9 to 12 people

All our cooking tagines are clay and lead-free. For serving sauces: our mini tagines.

Medina Palais, 3852 Saint-Denis Street, Montreal — shipping anywhere in Canada, free from $75, or free in-store pickup.