How To Cook A Tagine: Oven Or Stovetop?

Tagine is a Moroccan dish that is revered for its balance of sweet and savoury flavours. The name tagine refers to both the cooking vessel and the aromatic stew cooked inside. The cooking vessel is typically made from clay or ceramic and has a conical lid that helps trap steam and returns condensed liquids to the pot. Tagines are most often used on the stovetop but can also be placed in the oven. If you are using a tagine in the oven, it is important to note that it should be placed in a cold oven to prevent cracking.

How to season a tagine before first use

Seasoning a tagine before its first use is essential to strengthen the cookware and prevent it from cracking when placed on a hot stove. The process also helps to remove any raw clay taste if the tagine is unglazed. Here is a step-by-step guide on how to season a tagine before its first use:

Soaking:

First, you need to soak the tagine, including both the lid and the base, in water for an extended period. The recommended soaking time varies from a minimum of two hours to overnight, or even up to 24 hours. If your tagine is quite large, you may need to get creative with the soaking vessel, using a bathtub, sink, bucket, or washbasin. This step is crucial in preparing the clay to absorb the olive oil in the next step.

Drying:

After soaking, drain the excess water and let the tagine air dry. Some sources suggest letting it stand for about an hour to ensure it is completely dry.

Oiling:

Once the tagine is dry, it's time to rub olive oil onto the interior and exterior surfaces of the lid and base. If your tagine is glazed, you can skip the exterior rubbing and only oil the inside. This step is important as it helps to seal the material (clay) and enhance the flavour of the food cooked in it.

Baking:

Place the oiled tagine in a cold oven and then turn on the heat. Set the temperature between 300°F and 350°F (150°C). Leave the tagine to bake for about two hours. After this, turn off the oven and let the tagine cool down completely inside the oven. Do not be tempted to rush this process, as removing the tagine from the oven before it has cooled can cause thermal shock and lead to cracking.

Final Washing and Oiling:

Once the tagine has cooled, give it a final wash with warm water and mild soap, making sure to rinse thoroughly. You can also use baking soda or vinegar to clean the tagine. Finally, dry the tagine and rub olive oil onto the interior surfaces of the lid and base before storing it.

Your tagine is now seasoned and ready for a lifetime of delicious, slow-cooked meals!

Tagine cooking methods

Tagine cooking is an art form perfected over centuries and is perfect for every occasion, from an intimate dinner with friends to a large family feast. The tagine is a Moroccan dish, though it is common throughout North Africa. It is a slow-cooked stew that is traditionally cooked in a clay or ceramic vessel called a tagine, which is also used as a serving dish. The unique, cone-shaped lid helps trap steam and returns condensed liquids to the pot, reducing the amount of water needed and intensifying flavours.

Preparing your tagine pot

Before using a new tagine pot, it is important to season it to prevent cracking and strengthen the pot. To do this, soak the base and lid in water for 24 hours, then rub the exposed terracotta surface with oil. Place the tagine in a cold oven, set the temperature to 150°C and heat for 2 hours. Turn off the oven and let the tagine cool completely before washing and coating the interior with olive oil.

Cooking with a tagine pot

Tagine pots are versatile and can be used on a stovetop or in an oven. When using a stovetop, it is recommended to use a diffuser between the tagine and the heat source to prevent cracking and control the temperature. For oven cooking, place the tagine in a cold oven, then set the temperature to no more than 325-350°F. Avoid subjecting the tagine to extreme temperature changes, such as adding hot liquids to a cold tagine.

Tagine cooking takes time, so it is important to be patient and let the dish cook slowly. It is best to avoid disturbing the meal once all the ingredients have been added. The length of cooking time varies depending on the recipe and ingredients. A vegetable-only tagine might cook within an hour, while a braising cut of lamb can develop flavour over 12 hours of cooking.

Cleaning your tagine pot

To care for your tagine pot and prevent bacteria build-up, it is important to hand wash it with warm water and a mild detergent using a non-abrasive sponge. Avoid using soap, especially on unglazed pots, as the clay can absorb it and leave a soapy taste. Once the tagine is clean and dry, rub the inner surfaces with olive oil before storing.

Tagine cooking times

When browning meat in a tagine, it is best to do this slowly. Let each piece brown fully on all sides, and use tongs to hold the meat if necessary to brown irregularly shaped pieces.

Tagine cooking is not a quick process; it is slow and tender and requires patience. It is best to avoid disturbing the meal once all the ingredients have been added. Just let the tagine pot do its thing!

When cooking with a tagine in the oven, it is important to avoid subjecting it to extreme temperature changes, as this can cause the tagine to crack. Do not, for example, add very hot liquids to a cold tagine (and vice versa), and do not set a hot tagine on a very cold surface. If using a clay or ceramic tagine in an oven, place the cold tagine in a cold oven on a rack, then set the temperature to no more than 325 to 350 degrees Fahrenheit.

How to clean and care for a tagine

Tagines are beautiful, functional pieces of cookware that can be used to create delicious, flavoursome, and tender meals. They are an investment worth caring for and maintaining. Here is a detailed guide on how to clean and care for your tagine:

Seasoning Your Tagine:

Before using your tagine for the first time, it is essential to season it. Seasoning strengthens the tagine, preventing it from cracking due to heat damage, and also removes any raw clay taste. Here's a step-by-step process for seasoning:

• Soak the lid and base: Submerge the lid and base of your tagine in water for at least two hours or overnight. If your tagine is too large for your sink, you can use a bathtub or a bucket.
• Dry the tagine: After soaking, remove the tagine from the water and let it air-dry thoroughly.
• Rub with olive oil: If your tagine is unglazed, rub olive oil on the interior and exterior of both the lid and base. If your tagine is glazed, you can skip this step.
• Place in a cold oven: Put the tagine in a cold oven and set the temperature to 300°F/150°C. Leave it for about two hours.
• Turn off the oven and let it cool: After the two hours, turn off the oven but leave the tagine inside to cool down completely.
• Wash and coat with olive oil: Once cooled, wash the tagine with warm water and mild soap. You can also use baking soda or vinegar. Then, dry it with a soft cloth and coat the interior with olive oil before storing or using.

Cooking with Your Tagine:

Now that your tagine is seasoned and ready to use, here are some important tips to keep in mind when cooking:

• Avoid high heat: Tagines are designed for slow cooking. Always use low to medium-low heat. For stovetops, use a diffuser between the tagine and the heat source to distribute heat evenly and prevent cracking.
• Gradual cooling: After cooking, place the tagine on a wooden board or a room-temperature surface to cool down gradually. Do not place a hot tagine on a cold surface, as extreme temperature changes can cause cracking.
• Avoid rapid temperature changes: Do not add cold food or liquids to a hot tagine, and do not add hot liquids to a cold tagine. Always bring the tagine to temperature slowly.
• Use oil liberally: Oil is essential when cooking with a tagine. Use a generous amount of olive oil to prevent scorching and create a delicious sauce.
• Be patient: Tagine cooking takes time. Avoid frequently lifting the lid to check on your food. Let the tagine do its magic!

Cleaning Your Tagine:

Proper cleaning will ensure the longevity of your tagine. Here's how to clean it:

• Cool before washing: Always allow your tagine to cool down before washing. Do not plunge a hot tagine into cold water, as this can cause thermal shock and damage the enamel.
• Hand wash with mild soap: Wash your tagine by hand using mild soap, baking soda, or vinegar. Avoid harsh scrubbing. For stubborn residues, soak the tagine in hot water for 15-20 minutes and then wash normally.
• Dry thoroughly: Make sure to dry your tagine completely before storing. Lay the lid on its side to ensure the rim is entirely dry.
• Coat with olive oil: After drying, lightly rub olive oil on the interior of the lid and base before storing.
• Store with the lid ajar: Keep your tagine in a dry place with the lid slightly open to allow air circulation and prevent mould or dampness.

Tagine recipes

Tagines are traditionally cooked in a clay or ceramic pot, but you can also use a Dutch oven or heavy skillet. The pot is placed on a low or medium-low heat source, such as a stovetop or an oven, and the food is slow-cooked to perfection. It is important to avoid extreme temperature changes when using a tagine to prevent cracking.

• Before using a new tagine pot for the first time, it is important to season it. This helps to strengthen the pot, prevent cracking, and remove any raw clay taste. To season a tagine, soak the lid and base in water overnight, dry them, rub them with olive oil, and place them in an oven set to 300°F for two hours.
• When cooking with a tagine, use a diffuser between the tagine and the heat source to protect the ceramic from cracking.
• Tagine cooking takes time, so avoid placing the pot on very high heat. Keep the temperature low and let the flavours slowly cook and release.
• Let the tagine cool gradually after cooking to prevent thermal shock. Place the pot on a wooden board instead of a cold surface.
• When cleaning the tagine, use hot water and baking soda to remove stubborn food traces. Avoid hard scrubbing and using soap, especially on unglazed pots, as the clay can absorb it and leave a soapy taste.
• Chicken Tagine: Chicken pieces braised with spices, garlic, onion, olives, and preserved lemons.
• Root Vegetable and Cauliflower Tagine: A vegetarian dish that can also be made with lamb or chicken.
• Shrimp and Vegetable Tagine: A Moroccan shrimp stew made with preserved lemons.
• Lamb Tagine with Green Olives and Lemon: A recipe that skips the step of browning the meat before braising, giving the lamb a buttery texture.
• Lamb and Butternut Squash Tagine with Apricots: The natural juices from the lamb and onion create steam that bastes the meat as it cooks over a low flame.
• Saffron Chicken Tagine: A version of the North African dish designed for a large enameled cast-iron casserole instead of an earthenware tagine.
• Moroccan Vegetable Tagine: A vegan and gluten-free dish packed with warm Moroccan flavours, including potatoes, carrots, onions, garlic, apricots, tomatoes, and a splash of lemon juice.

Frequently asked questions