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.
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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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