How is a freshly made clay tagine pot cured?

To reinforce it, lower its porosity, and keep it from cracking when cooking (I’ve made that mistake myself), 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 for at least two hours or overnight, submerge 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.) Let it air dry

After soaking, take the tagine out of the water and let it to dry entirely on its own. It can take a few hours, so it is probably a good idea to do this overnight.

3.) Use olive oil.

After it’s dry, lightly apply olive oil to the interior of the base and lid. Make sure all the surfaces are covered with oil by using your hands or a pastry brush. This oil coating extends the life of the tagine and helps to provide a non-stick surface.

4.) Oven Seasoning: Suggested but Not Required

– Set the oven’s temperature low, about 150°C or 300°F.

– After putting the oiled tagine—base and lid combined—into the oven, bake it for approximately two hours. Like this, the oil is able to permeate the clay due to the long baking process, improving the clay’s cooking and durability properties.

– After two hours, remove the tagine from the oven and let it to cool fully. This slow cooling aids in preventing cracks in the tagine pot due to thermal shock. Keep the oven door closed during the cooling process.

5.) Cooking in a new tagine pot for the first time

Cooking moist foods, like stews or recipes with lots of sauce, is advised for the first few usage. This improves the clay’s general toughness and non-stick qualities by sealing its pores even more.

Other Advice: 

• Avoid rapid temperature changes: Preheat the oven to a cold temperature and let the tagine warm up gradually. In the same way, avoid abruptly exposing a hot tagine to a chilly environment.
• Make use of a diffuser: A heat diffuser is advised for using the tagine on a stovetop, especially for electric or induction cooktops, in order to disperse the heat uniformly and shield the cookware from direct heat sources.
• Only hand wash: Use a gentle scrubber and warm, soapy water to clean your tagine.

I trust you found these tips helpful. Do check out our recommended tagine pots and their review HERE.