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Guide to Use and Maintenance of Your Clay Tagine

To ensure you enjoy your tagine for many years and get the most out of its qualities, we offer this guide to its use and care. Clay is a natural, living material that, with a little attention, will become one of your favorite kitchen pieces.

📥 Reception and First Use (Very Important!)

When you receive your tagine, it's normal to notice a slight clay smell and some fine residue. This is perfectly normal. Follow these steps to prepare it:

1. Initial Cleaning: Wash the tagine (base and lid) only with warm water. Never use soap or detergent in its first wash or in subsequent washes, since the mud is porous and would absorb the chemicals.

2. Drying: Dry thoroughly with a soft cloth or allow to air dry completely.

3. Curing (Waterproofing): This step is key to strengthening the clay and preventing it from cracking in the heat.

   • Rub the inside of the base with a little neutral olive oil, using a napkin or silicone brush.

   • Place it face up in an oven cold.

   • Heat the oven to 100-150ºC and leave it for 1-2 hours.

   • Turn off the oven and let the tagine cool completely inside. Don't take it out while it's hot, as the sudden temperature change can damage it.

   • Once cool, remove excess oil with a kitchen towel.

🔥 How to Cook Correctly with Your Tajín

The golden rule is: Avoid sudden changes in temperature.

• Never put it directly on the fire if it's cold. It should always start heating on low or medium-low heat.

• Use a heat diffuser. It's the perfect companion for your tagine. It distributes heat evenly and protects the clay from direct flames, especially on induction or gas stoves.

• Start with liquids. Always add a little oil, water, broth or vegetable juices before putting it on the heat.

• The magic is in the slow cooking. The conical lid design causes steam to condense and return to the food, creating juicy and flavorful dishes. Once it starts sizzling, reduce the heat to low and let it cook.

🍳 What can I cook in my tagine?

It's perfect for slow-cooked, moist stews:

• Traditional Moroccan tagines (chicken, lamb or vegetable).

• Stews and casseroles of all kinds.

• Legumes (lentils, chickpeas).

• Rice and cereals (they acquire a fantastic texture).

• Steamed fish and vegetables.

🧼 Cleaning and Maintenance

Proper care will ensure the longevity of your tagine.

• Never immerse it in hot water Right after using it. Let it cool first.

• Clean only with hot water and a soft scouring pad or natural fiber brush. Avoid abrasive metal scouring pads.

• Forget about soap. With use, the clay will create its own natural "cure" that seals in the flavors. Soap would ruin this.

• To eliminate odors or remove stuck-on food, rub with coarse salt or baking soda and a little water. Let it sit and then rinse.

• Always dry it completely Before storing it, you can leave it upside down on the countertop or put it in the oven with the residual heat for a few minutes. Avoid storing it in a closed cupboard if it is not completely dry.

⚠️ Important Precautions

• Not suitable for dishwasher, microwave or freezer.

• Always use gloves or kitchen towels to handle it when it is hot, since clay conducts heat very well.

• If a thin whitish layer appears over time, it's natural minerals from the water and mud. It's harmless and can be cleaned with diluted vinegar.