Caring for Your Tagine and Cooking with Confidence

Buying your first tagine is exciting and offers you a different way of cooking.

But firstly, who am I, and why trust me when using a tagine for the first time? My name is Simo. I was born in Salé, Morocco, and from a young age, I loved helping my family in the kitchen, which was full of tagines.

Let’s look at how to use a tagine and what you need to know before you start whipping up your Moroccan magic. A tagine is a unique pot that, when treated right, can last for years. But first, we need to season it.

How to Season a Tagine

Start by soaking the base and lid in water and letting them sit for a few hours, or if you have time, it’s best to leave them overnight. This helps the clay absorb water, strengthening it and reducing the chance of cracks forming when it heats up.

After it’s soaked, dry it off with a clean towel to remove any excess moisture. Now, take a good drizzle of olive oil and rub it into the inner surface. Leave it for a couple of hours for the oil to soak into the tagine. This straightforward but important step gives the clay a moisture barrier.

The final step is to bake the tagine to finish the seasoning process. Place it in a cold oven (this is key), as you never want to put a cold tagine into a hot oven, as the clay needs to warm up gradually. Set the oven to around 300°F (150°C) and let it bake for two hours. This seals the oil into the clay, creating a durable cooking surface. Once it’s cooled down naturally, it’s ready to use.
That’s it; your seasoned tagine is ready to use. But let’s see how to keep your tagine in the best shape possible.

Cleaning and Maintenance

While a tagine is a sturdy piece of kitchen equipment, it does prefer a gentle touch.

How to Clean a Tagine

You must never put your tagine in the dishwasher, as it is not dishwasher-friendly. Handwashing is the way to go. Use warm, soapy water and a soft sponge to wash it out. Then, after you are done, let it air dry completely before storing it away in a cupboard where it might not dry out thoroughly. When you store it away, make sure you have the lid off, as this will help prevent any moisture build-up or stale smells.

Tagine Maintenance

After every few uses, rub a little olive oil on the inside of the tagine. This helps prevent any sticking. Also, avoid any drastic temperature changes and always let it reach room temperature before heating it or cooling it down to prevent tracking.

Cooking Dos and Don’t

Now, let’s talk about the fun part—cooking with a tagine! There are a few quirks you need to know, but once you do, it’s smooth sailing (and amazing eating).

Do

• • Use a low, steady heat. Tagines are made for slow cooking, so give it time.

• • Add ingredients gradually, letting each one settle before adding the next. This helps to build flavor in layers.

• • Pour in plenty of liquid (broth, wine, or water) so your dish stays moist throughout the cooking process.

Don’t

• • Preheat an empty tagine. Always add oil or liquid first so that the clay does not overheat.

• • Avoid direct high heat. Using a gas stove, use a heat diffuser to keep the temperature nice and even.
    
    
  • Don’t scrub too hard when cleaning your tagine. As mentioned before, a tagine likes a gentle touch.

•  
  • Don’t add cold water to a hot tagine. Let’s just say mistakes were made and I have few half tagines basking in the sun on my balcony.

Cooking Your First Tagine Dish

Now that you have learned how to care for your tagine, it’s time to cook. 

What do you cook in a tagine?

There are so many options available, but they are best used for slow-cooked stews (far better than an electric slow cooker) and rich sauces. They excel at making the meat so tender that it melts in your mouth. Some of the popular dishes include chicken, lamb (my favourite), or hearty vegetable stews. 

That’s all there is to it. With just a little care and prep, you are all set to bring those Moroccan flavors into your kitchen. 
Do you still need some inspiration? Check out my YouTube channel for ideas.