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Tagine Curing and Seasoning

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.

Ready In:
3hrs 5mins
Yields:
Units:

ingredients

directions

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

@Rita1652
Contributor
@Rita1652
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"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."
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  1. justcallmetoni
    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!
    Reply
  2. Rita1652
    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.
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