How To Season A Clay Tagine Cooker?

Seasoning a clay tagine is essential to protect it from breaking and remove any raw clay taste. The process involves soaking the tagine in water for several hours, drying it, coating it with olive oil, and then baking it in the oven for two hours. This procedure is done only once before the initial use, and it is not necessary for glazed tagines. The seasoning strengthens the clay, prevents cracking, and enhances the cooking experience by allowing the clay to absorb and impart flavours.

Do I have to season a clay tagine cooker?

Why you should season a clay tagine cooker

Seasoning a clay tagine cooker is essential to ensure that your cookware is protected from breaking and to strengthen the material. Here are several reasons why you should season your clay tagine:

Prevent Cracking

Seasoning your clay tagine helps to seal the pores in the clay, reducing the risk of cracking due to thermal expansion. Clay is sensitive to rapid temperature changes, and seasoning helps to mitigate this issue. By slowly exposing the clay to heat during the seasoning process, you reduce the likelihood of thermal shock and subsequent cracking when you use the tagine for cooking.

Remove Raw Clay Taste

Seasoning helps to eliminate the raw clay taste that may be present in unglazed tagines. By soaking the tagine in water and then rubbing it with olive oil, you can impart a subtle earthy flavour to your dishes, enhancing the overall taste of your culinary creations.

Enhance Durability

The process of seasoning strengthens the clay, making it more durable and less prone to damage. This treatment ensures that your tagine can withstand the rigours of cooking and lasts for a long time. It is a one-time procedure, and once it's done, your clay tagine will be ready for a lifetime of delicious meals.

Improve Cooking Performance

Seasoning your clay tagine can improve its cooking performance. The olive oil coating helps to create a non-stick surface, making it easier to cook and clean. Additionally, the seasoning process helps to lock in moisture, preventing your food from drying out too quickly and allowing for more efficient heat distribution during cooking.

Food Flavour Infusion

The porous nature of unglazed clay allows spices and flavours to permeate the tagine. Each dish you cook adds layers of flavour to the clay, and over time, your well-seasoned tagine will become a flavour enhancer in itself, imparting a unique taste to your culinary creations.

How to season a clay tagine cooker

Seasoning a clay tagine cooker is essential to protect your cookware from breaking and to remove any raw clay taste. Here is a step-by-step guide on how to season your clay tagine cooker:

Step 1: Soaking

Firstly, you need to soak the tagine's lid and base in water for at least two hours. If you can, it is recommended to soak them overnight. You may need to get creative with the soaking vessel, depending on the size of your tagine. You can use a large bucket, bathtub, sink, or washbasin. If your tagine is too large, you can invert the lid and fill it with water.

Step 2: Drying

After soaking, drain the water and let the tagine air-dry. If your tagine is unglazed, you should rub the interior and exterior of both the lid and base with olive oil.

Step 3: Oven Treatment

Place the tagine in a cold oven and then turn the oven on. Set the temperature to 300°F (150°C) and let it sit for about two hours. After this, turn off the oven and leave the tagine to cool down completely inside.

Step 4: Washing and Oiling

Once the tagine has cooled, wash it by hand with mild soap, baking soda, or vinegar. Rinse it well and let it dry thoroughly. Finally, coat the interior of the tagine, including the lid and base, with olive oil. Your tagine is now ready for use!

Additional Tips:

• Always use low-to-medium heat and warm water to avoid sudden temperature changes, which can cause cracking.
• Store your tagine with the lid slightly ajar to allow air circulation and prevent mould.
• Some darkening or staining of the tagine is expected and is a desirable characteristic.

How to cook with a seasoned clay tagine

A tagine is a cooking pot with a conical lid, synonymous with North African, especially Moroccan, cooking. The word "tagine" refers to both the cooking pot and the recipe cooked inside. The clay tagine imparts an earthy flavour to the dish and the conical lid returns condensation to the bottom of the pot, allowing the spices and herbs to mingle without losing any flavour.

How to season a clay tagine

Firstly, it is important to note that only unglazed clay tagines need to be seasoned. Glazed tagines do not need to be seasoned but should still be soaked in water to prevent cracking when heated.

To season a clay tagine, you need to:

• Soak the tagine in water for at least two hours, or preferably overnight.
• Drain the water and let the tagine air dry.
• Rub the interior and exterior of the tagine with olive oil.
• Place the tagine in a cold oven and turn the heat to 150°C (300°F). Leave for about two hours.
• Turn off the heat and let the tagine cool down completely inside the oven.
• Wash the tagine and coat the interior with olive oil before storing or using.

Cooking with a seasoned clay tagine

When cooking with a seasoned clay tagine, it is important to remember that clay tagines hate sudden changes in temperature. Therefore, it is recommended to:

• Always use a diffuser when cooking with a tagine to spread the heat and prevent cracking.
• Never use washing-up liquid when cleaning an unglazed tagine, as it is porous and will absorb soap. Use a scourer and, if necessary, some bicarbonate of soda to scrub.
• Always start with a cold oven and place the tagine inside before turning it on.

How to care for a clay tagine

Clay tagines are a type of cookware used to create flavorful Moroccan dishes. They are made of clay or glazed ceramic and often purchased in Morocco or online. Caring for a clay tagine involves several steps, including seasoning, temperature control, and proper cleaning. Here is a comprehensive guide on how to care for a clay tagine:

Seasoning Your Clay Tagine:

Seasoning a clay tagine is essential to strengthen the material and prevent cracking. It is typically done once before the initial use and is applicable to both glazed and unglazed tagines. Here are the steps to season your clay tagine:

• Soak the lid and base of the tagine in water for at least two hours or overnight. For large tagines, you may need to use a bathtub or a sink.
• Drain the water and let the tagine air dry. If it is unglazed, rub olive oil on the interior and exterior of the lid and base.
• Place the tagine in a cold oven, then turn the oven on to 300°F (150°C). Leave it for about two hours.
• After two hours, turn off the oven and let the tagine cool down completely inside the oven.
• Wash the tagine by hand and coat the interior with olive oil before storing or using it for cooking.

Temperature Precautions:

Clay tagines are sensitive to rapid temperature changes and high heat. Here are some precautions to keep in mind:

• Always use a diffuser when cooking with a tagine to distribute heat evenly and prevent cracking.
• Avoid placing a hot tagine on a cold surface or adding cold food or liquids to a hot tagine.
• Use low to medium heat settings and warm water when cooking with a tagine.
• When using an oven, always start with a cold oven by placing the tagine inside before turning it on.
• Do not exceed an oven temperature of 325°F (160°C) to prevent cracking.

Cleaning and Storing Your Clay Tagine:

Proper cleaning and storage are crucial for maintaining your clay tagine. Here are some tips:

• Hand wash your tagine with mild soap, baking soda, or vinegar. Avoid using washing-up liquid, as the clay can absorb it.
• Rinse and dry the tagine thoroughly after washing.
• Coat the interior of the lid and base with olive oil before storing to prevent mould.
• Store your tagine with the lid slightly ajar to allow air circulation and prevent mould.

By following these steps for seasoning, temperature control, and cleaning, you can ensure that your clay tagine will last for a long time and provide you with delicious, flavourful meals.

The different types of tagines

Tagine refers to both the legendary North African stew and the cone-shaped pot that it’s cooked in. The pot comes in a two-piece set, with a round and shallow base topped by a conical lid, tapering at the top with a knob. The lid fits snugly inside the base, and as the food cooks, steam rises into the cone, condenses, and then trickles down the sides back into the dish. This unique cooking method requires very little water and results in moist, tender dishes.

Classic tagines are made of clay or earthenware and are usually unglazed, which lends an earthy flavour to dishes. However, tagines can also be found in glazed ceramics and a variety of colours and designs. Here are some of the different types of tagines:

• Clay or Earthenware Tagines: These are the traditional, classic tagines made from clay or earthenware. They are usually unglazed, but glazed varieties are also available. Clay tagines are porous and need to be seasoned before use to strengthen them and remove any raw clay taste. They are also susceptible to cracking if exposed to rapid temperature changes or high heat.
• Flameware Tagines: Flameware, or flameproof ceramic, tagines can be used at higher temperatures than traditional clay tagines. They are a good option for those who want the benefits of ceramic cookware without the fragility associated with clay.
• Cast Iron Tagines: Cast iron tagines, such as those made by Le Creuset, are valued for their durability and heat retention. They are also easier to care for than clay tagines. Cast iron tagines with heavy cast-iron bottoms can be heated to high temperatures, allowing for the browning of meat and vegetables.
• Decorative Tagines: Some tagines are intended solely as decorative serving dishes and should not be used for cooking. These may be made from a variety of materials, including ceramics and other types of clay.

Frequently asked questions