Tagine Curing and Seasoning

Total Time
3hrs 5mins
Prep 5 mins
Cook 3 hrs

TAGINE SEASONING is an order that should be done to get optimum flavor from your recipes. You really MUST season when you first get a new tagine. For maximum results this is the way to go.


  2. The new tagine needs to be first submerged in water for at least 1 hour.
  3. Rub the inside of the base and lid with olive oil.
  4. Put into a cold oven and set temperature at 350 F and leave for 2 hours.
  5. This process will strengthen your tagine and insure addition of a distinct flavor that tagine lovers will enjoy in every use.
  7. It is recommended that you hand wash your tagine. Do not leave submerged in soapy water.


Most Helpful

I'm not sure how one reviews this but I was thrilled to have some handling instructions. My tagine was a gift from a colleague, a Morrocan native. Followed the directions as presented. Funny hearing the oil sizzle as the pot baked. After baking, it was definitely a bit darker and had a bit of a sheen but no oiliness. Will follow the directions for treating it as well. Thanks Rita!

justcallmetoni June 17, 2006

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