How to Season a Tagine or Other Clay Pot
Tagines and other terra cotta pots need to be seasoned before use as they are prone to cracks. Seasoning a tagine not only enhances its durability by making it more crack-resistant, it also eliminates the initial clay smell, which can be quite strong. Tagines come in all kinds of sizes and are typically either conical or dome-shaped. Whichever kind you choose, it will be a special piece of cookware to cherish for a long time.
Here is how to season your clay pot in a few simple steps:
1. Immerse your terracotta pot (both the base and the lid) in water and soak it for 12 hours—overnight in a sink is a good time and place.
2. Remove the pot from water and pat it dry. Rub it with olive or vegetable oil.
3. Place the pot in a cold oven. Do not preheat the oven. Turn on the heat to 200 degrees Fahrenheit. Bake the tagine for 3 hours. Let it cool completely. Wash and store it in a dry cool place.
A few more things:
- If you use your clay pot frequently, then seasoning it the first time is sufficient. Otherwise, re-season it occasionally.
- Avoid sudden temperature changes such as placing a hot clay pot in the fridge or on a cold stone countertop, or transferring it from the fridge to the stovetop. Allow it to come to room temperature.
- Always cook the tagine on low heat. If using an electric ceramic surface stove, be sure to use a heat diffuser. I don’t use a heat diffuser as I always cook my tagine on a gas stove over very low heat.
- Clay pots are porous and therefore absorb some of the flavors every time you use them for cooking. They retain those flavors for years even if you wash them well after cooking. It’s exactly that retention of flavors that adds a little something extra every time you cook in a tagine as opposed to other cookware.
- Gently hand wash your clay pot with a mild, preferably eco-friendly dish detergent. Rinse very well to avoid absorption of the detergent. Remember clay pots are porous.
- If baking your tagine or clay pot in the oven, do not preheat the oven.
- Use your clay pot often. The older and more used the clay pot, the tastier the food will be.
- A ll clay pots are wonderful cooking vessels, but unglazed ones yield the most flavor.
- I like to store mine on top of the refrigerator. It acts as a decorative accent when I’m not using it and stays safe from kitchen traffic accidents.
- This and this are good sources for purchasing an unglazed tagine.
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Paula — 02/02/2012 @ 5:09 pm
It would be great to hand your post on the group page:)
Thanks
Nisrine — 02/02/2012 @ 6:37 pm
Of course!
Gaz — 02/03/2012 @ 3:07 am
I have yet to buy a tagine pot. I have been looking to buy a good one and get confused with the different models (ceramic, cast iron etc) – some of them are quite expensive! I’ve tried cooking your recipes in a heavy-bottomed saucepan until now which is great for stewing curries but…perhaps I am missing out on the authentic taste(?).
Lea Ann — 02/03/2012 @ 6:54 am
Even though I haven’t got one square inch of room left in my kitchen, this is one pot that I’d love to buy. Good information. Thanks for the post.
Bria @ West of Persia — 02/03/2012 @ 7:29 am
Such useful, info, Nisrine. Thanks!
Heba @ midEATS — 02/03/2012 @ 8:03 am
This is a great post, Nisrine! If you can recommend a few brands or a couple of online stores or US-based stores to get a quality unseasoned clay pot or tagine, please let me know. I’ve been trying to find an authentic one for a loong time. Thanks so much!
Sandra — 02/03/2012 @ 10:07 am
Thoroughly enjoy your well presented blog! LOVE, Morocco…my favorite destination as (former) photo-journalist! Unfortunately, my pottery tagine base broke on the way home last trip. (Use top as candle holder!) Bought a Le Creuset tagine, but have wondered about seasoning this, although I’ve used it ‘as is.’ Any comments? By the way, what are any advantages – over other cookware – of using a tagine, other than my ethnic cuisine fascination? Every continued success, and bon appetit!
Nisrine replied: — February 3rd, 2012 @ 3:24 pm
Sandra, thank you for your comment. I love Morocco too :)
I don’t believe you need to season expensive tagines like Le Creuset or Emile Henry because they’re already treated. As for the advantages, clay pots are porous and absorb some of the flavors every time you use them for cooking. They retain those flavors for years even if you wash them well after cooking. It’s exactly that retention of flavors that adds a little something everytime you cook in a tagine as opposed to other cookware. Also, the even circulation of heat inside the tagine yields moist, flavorful food.
Lucy — 02/03/2012 @ 1:07 pm
I’d love to have a tagine pot but have a feeling I wouldn’t use it enough, although it would definitely inspire me to try some delicious tagine recipes! Interesting tips :)
Katerina — 02/03/2012 @ 2:37 pm
Such lovely clear instructions!! Do I need to season my clay flat, wide bowl (for couscous stirring) in the same way, as well?
Nisrine replied: — February 3rd, 2012 @ 3:25 pm
No, not if you’re not going to use it for cooking.
Christine — 02/03/2012 @ 5:33 pm
Thanks for sharing. Good advice!
Robin Bergman — 02/05/2012 @ 6:06 pm
Can you tell us where you got the tagine pictured? I love the simplicity of it and can’t decide what to get…
thx, love your blog & recipes!
Nisrine — 02/05/2012 @ 7:34 pm
Robin, the one pictured is from Morocco. You can find simple, unglazed ones in the links I mentioned in the post.
Barbara — 02/06/2012 @ 9:47 am
Thanks for the info, Nisrine. I wouldn’t have had a clue!
Jen at The Three Little Piglets — 02/08/2012 @ 7:36 pm
I never knew you were supposed to season a Tagine first! Oops…
um aisha — 08/18/2012 @ 9:02 pm
hi and thank u so much for this thread…i was searching high and low for an authentic tagine, i found one with my butcher and its exactly like the picture u have here. My advice wud b to ask around esp with ppl who have shops like butchers or grocers.
Ur advice on who to season is very valuable…i would have ruined my pot otherwise!!i would like sum real authentic recipes. ..Wer wud u recommend i find them??