To reinforce it, lower its porosity, and keep it from cracking when cooking, a new clay tagine pot must be cured before being used for the first time. These few easy actions, which are also referred to as seasoning, help to ensure that your tagine will last a long time and offer a more savoury cooking experience. This is how to make your clay tagine better:
1. Soak in Water
1. Soak in water for at least two hours or overnight, submerging the tagine’s base and lid in water. By soaking, the clay is able to absorb moisture, which lessens the likelihood of breaking when exposed to high temperatures.
2. Air Dry
After soaking, remove the tagine from the water and let it air dry completely. This can take a few hours, so it’s often convenient to leave it to dry overnight.
3. Apply Olive Oil
Once dry, lightly apply olive oil to the inside of both the base and the lid. Use your hands or a pastry brush to ensure the oil covers all the surfaces. This oil coating helps to create a non-stick surface and contributes to the tagine’s longevity.
4. Oven Seasoning (Optional but Recommended)
– Preheat your oven to a low temperature (around 150°C or 300°F).
– Place the oiled tagine (both base and lid) in the oven and leave it to bake for about 2 hours. This slow baking allows the oil to permeate the clay, improving its durability and cooking properties.
– After 2 hours, turn off the oven and leave the tagine inside to cool down completely. This gradual cooling helps to prevent thermal shock, which can cause the clay to crack.
5. Cooking for the First Time
For the first few uses, it’s advisable to cook dishes that are moist, such as stews or recipes with plenty of sauce. This further helps to seal the pores of the clay, enhancing its non-stick properties and overall resilience.
Additional Tips
– Avoid sudden temperature changes: Always start with a cold oven and allow the tagine to heat up gradually. Similarly, do not expose a hot tagine to cold temperatures suddenly.
– Use a diffuser: If you’re using the tagine on a stovetop, particularly with electric or induction cooktops, a heat diffuser is recommended to distribute the heat evenly and prevent direct contact with intense heat sources.
– Hand wash only: To clean your tagine, use warm, soapy water and a soft brush or sponge. Avoid using the dishwasher to preserve the integrity of the clay.
Curing your clay tagine is a simple yet crucial step in preparing it for a lifetime of delicious cooking. By investing this initial effort, you’ll enhance the cooking experience and the flavors of the dishes you create, staying true to the traditional methods that have made the tagine a beloved culinary tool across generations.
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Happy cooking!