How to Cure & Season your Tagine or Tangia

 For premium results when cooking in your new Tagine or Tangia (glazed or not glazed), it is highly recommended, if not mandatory, that it is seasoned before initial use. Please follow the simple step-by-step instructions and pictures listed below for maximum quality taste.

  1. Water and Space: The new tagine (both parts) needs to be submerged into water for up to 6 hours. If you cannot submerge it, place it in a clean sink and slowly fill the base with water until it stops absorbing it. Let it stand for full absorption of water into the clay.
  1. Empty excess water and dry the tagine. Let it stand for about 1 hour.

  1. Olive Oil: Rub the inside of the base and lid with 3 tablespoons of olive oil, NOT the outside of the lid or base.

    1. Cold Oven: Place the oiled tagine in a cold oven, set the temperature to 350° and let it bake for 2 hours.

      1. After 2 hours, turn off the oven and leave the tagine to cool down completely in the turned off oven. Following this process will strengthen your tagine. Please re-season if unused for 6 months or more. 

       

      PLEASE NOTE:

      Be careful not to subject your tagine to extreme changes in temperature when in use. They cannot resist thermo shocks and can easily crack. Please refrain from adding cold water on a hot tagine during cooking or right after. Start cooking with low heat until the tagine is warm. Then proceed to medium heat and do not increase the heat too high, keep it on a steady/stable temperature all the way.

      TAGINE CLEANING:

      It is highly recommended that you hand wash your tagine and it is handmade and could be damaged in a dish washer. Leave it to dry flat. Do not leave it submerged in soapy water.

       

      Now you're ready to get cooking! Browse our blog here for Founder Katia's favorite recipes. 

      Disclaimer

      Tagines or Tangia may sometimes look chipped on the sides or the top. As tagines are being fired in traditional kilns, they may stick to each other and then they are hand separated, which leaves the impression of a chip. Please understand that this is a normal occurrence and in no way is a defect. Our tagines are hand-made using basic tools and in somewhat primitive conditions. Small imperfections, such as tight fits and natural color variations are to be expected and valued as part of the non-industrial beauty of the product.

      Please inquire on our Moroccan cookbooks specially made for tagines! Thank You for your business

      Contact us at info@casablancamarket.com

       

       

      BROWSE OUR BEST SELLERS BELOW

      Best Selling Tagines

       

      January 10, 2017 by Katia Essyad
      Peppers

      How To Roast The Perfect Pepper

      Greetings from Founder Katia-- Today I'm here to share with you the secret to roasting the perfect pepper! Tis the season for warm salads, and adding roasted peppers is the ideal way to warm up your home for the holidays.

      Tip #1 Remember, just because it’s easier to run your peppers under cold water after you roast them, please do not :) Take your time and enjoy your cooking and please always Buy Local. Buy Organic.

      Step 1 Wash your peppers first, let them rest on your counter. Then, bring them to the oven and bake at a temperature of  375-400 degrees for 45-minutes, flipping sides every 20 minutes.

      Step 2 After your peppers are thoroughly charred, remove them from the oven and let your beauties cool. How long will they take to cool? It might take a half an hour, maybe more, but it’s worth it. Do not be tempted to run your peppers under cold water to cool them. You will wash away the delicious flavors!

      Step 3 Once cooled, remove the head, the seeds and the skin. Add olive oil, paprika, cumin, salt to taste, a hint of white vinegar, parsley, & you’re done.

      Tips & Tricks: For anther recipe you can add only these three ingredients: argan oil, cumin and salt to taste. Also, this goes great with french bread! Warm it up in the oven and serve (for crunchy deliciousness, wet your hands, pat the french bread & place in the oven). Once cooked and seasoned, the peppers can last up to a week in a fridge.

      Ready to get cooking? Browse out our Moroccan Foods page for more!

      All The Love,

      Katia

       

       

      Handmade For Home

      This recipe is just a foundation. Please put yourself into the recipe wherever you sit fit. For example, our founder Katia loves butter and sugar...so she’s known for adding a bit more in than the recipe calls for :) Double the raisins! Cut the butter! This is your recipe, we're just here to get you started. 

       

      Copyright 2016, Chef Casablanca, All Rights Reserved

      January 04, 2017 by Ally Labriola