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How to Cure & Season your Tagine or Tangia
- by Katia Essyad
- 4 comments
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.
- 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.
- Empty excess water and dry the tagine. Let it stand for about 1 hour.
- Olive Oil: Rub the inside of the base and lid with 3 tablespoons of olive oil, NOT the outside of the lid or base.
- Cold Oven: Place the oiled tagine in a cold oven, set the temperature to 350° and let it bake for 2 hours.
- 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.
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- Cook and Serve
Hello, I soaked my tagine overnight in June…. can I now season it or should I re-soak it?
Kind Regards, Jo B
The answer is yes for Debbie’s question and it says so above.
Hi, I’m wondering abt the glazed Tagine. Before the first use, do they need to be soaked and oiled and heated the same as an non glazed Tagine?
Hi, I’m wondering abt the glazed Tagine. Before the first use, do they need to soak and be oiled and heated in the oven also?