Tagine Curing and Seasoning

It is highly recommended, if not mandatory, that you season your tagine before initial use. Please follow these simple instructions below for maximum results.  

  1. The new Tagine needs to be first submerged in water for 12 hours.
  2. Let it dry in open air for 48-72 hours before you cure it in the oven
  3. After it’s fully dry, rub the inside of the base and lid with olive oil.
  4. Put in a cold oven and set temperature at 350F and leave it for 2 to 2.5 hours
  5. Please do not add cold water on a hot tagine during cooking. Tagines cannot resist such thermo shocks and can easily crack.


Start cooking with low heat until you see that your tagine is warm. Then proceed with medium heat and do not increase the heat too high, keep it at a steady/stable temperature all the way.

It is recommended that you hand wash your tagine and leave it to dry flat. Do not leave it submerged in soapy water. NO MICROWAVE and NOT DISHWASHER SAFE.

Tagines sometimes may look chipped on the sides or the top. As tagines are being fired in traditional kilns, they may stick to each other and 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. These 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.

Most tagines do not have a hole punched on the lid and its presence makes no difference.

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