How To Season A Tagine!
I have a brand new tagine from that I’m seasoning before using it for the first time. This process is always recommended when cooking with a new clay or terra cotta tagine, especially if the tagine is unglazed.
Here are a few tips for making sure your tagine lasts for years!
𝐔𝐬𝐞 𝐀 𝐇𝐞𝐚𝐭 𝐃𝐢𝐟𝐟𝐮𝐬𝐞𝐫
Clay tagines can be sensitive to heat and as such, you never want to expose the tagine to high, direct heat. Using a heat diffuser allows for a more gentle heat that will help to preserve your tagine and prevent it from cracking.
𝐀𝐯𝐨𝐢𝐝 𝐓𝐡𝐞𝐫𝐦𝐚𝐥 𝐒𝐡𝐨𝐜𝐤
Avoid “shocking” your tagine with extreme changes in temperature. When removing it from the heat, don’t place on a cold countertop. Place the tagine on a wooden board or kitchen towel.
𝐔𝐧𝐠𝐥𝐚𝐳𝐞𝐝 𝐓𝐚𝐠𝐢𝐧𝐞𝐬
It’s recommend to season the inside and outside of both the lid and the base.
𝐂𝐚𝐫𝐞 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬
Wash with warm water and use a mild soap or vinegar if necessary. As with all pots and pans, leave the lid ajar when drying to ensure you’re not trapping moisture inside the cooking vessel.
Have more tagine related questions? Let me know in the comments below!
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