Tagine Seasoning: How to Season and Cure a Tagine Pot The Right Way
I get so many questions about the Moroccans technique for tagine seasoning and curing. How do we season and cure a tagine pot in Morocco? And how often should seasoning be done in order to efficiently seal a tagine pot?
Tagine seasoning is very important if you want to take care of your tagine and protect it from breaking. It can look intimidating for many but I assure you, it’s REALLY easy and there is nothing complicated about it.
To be honest, even if I grew up in Morocco surrounded by tagines, I was quite apprehensive the first time I seasoned a tagine pot. But trust me, once you follow the steps thoroughly, everything will go just fine.
Do I Need to Cure (Season) my Tagine?
Tagine seasoning, also called tagine cure, is recommended for all tagine types intended for cooking, whether they are glazed or unglazed. If you aren’t familiar yet with tagine types, I detail everything in this guide: Finding the right tagine pot for your family.
Tagine seasoning is done once only and this happens before the very first use. The objective of seasoning is to seal the material (clay) and make it stronger and more durable. Once the seasoning is done, your clay tagine pot is ready for a lifetime of use and you don’t have to re-season it again. Seasoning is also very easy and doesn’t require any special tools, as I will explain later.
How do you Prepare and Season a Tagine for the First time?
To cure your tagine pot, you will need to soak it in water for at least a couple of hours. Once the tagine pot is dry, the seasoning will include brushing the tagine pot with olive oil and cooking it in the oven for some time.
If there is one key thing to remember about using your tagine pot and protecting it in the long run, is that tagine pots don’t like sudden changes in temperatures. That means that you should always cook your tagine on low to medium heat and that you should never never add cold water to your tagine when it’s hot.
Unfortunately, not all tagine recipes online respect these rules. As an example, many online recipes will ask you to add water to your tagine without specifying that water should be added either warm or hot. Adding cold water is in fact very risky as it increases the chances for your tagine to crack. That’s why I recommend this great tagine recipe book to anyone who is new to cooking in a tagine pot. In addition to having the classic – and delicious! – Moroccan tagine recipes, this downloadable recipe book details the steps to make each recipe, explaining what to do, and what not to do to avoid cracking your tagine pot. It’s a bestseller for a reason!
How to Season Your Clay Tagine Pot
Equipment
- Pastry brush
- Oven
Ingredients
- 1-3 tbsp Olive oil adjust the quantity according to your tagine size
Instructions
- Soak your tagine pot, lid and base, in water at least 2 hours (overnight is best). If your tagine pot is quite big, you can soak it in your kitchen sink or bathtub
- Drain the water and let your tagine dry at air temperature
- Brush the entire tagine pot with olive oil, lid included
- Place your tagine pot in a cold oven and turn the heat up to 150°C (300°F). Leave for a couple of hours
- Turn the heat off and leave your tagine cool completely inside the oven. Don't take it out
- Take your tagine out of the oven and brush the interior (base and lid) with olive oil
- Let the oil soak at least an hour
- You're done! You can start using your tagine pot
Oiling the outside of a glazed top
Hello. I recently returned from Morocco and had rugs and tagines shipped to me in the U.S. Mine are glazed but decoratively painted. The inside of the bottom is glazed while the inside of the conical top is unglazed. Mine also have an interesting added diffuser on them. It’s a thin strip of metal, probably tin or aluminum, around the edge of the base which has pieces coming from that connecting what looks like it’s own diffuser on the bottom? Have you ever seen one like this? I’m happy to send you a picture if you’re interested. I just want to make sure my steps will be to soak it, dry it and then oil it, completely. Thanks!
Response from Moroccanzest
Hi, thank you for sending the pictures over email! Your tagine has its own diffuser which is great! This is a new generation of tagines that is getting more and more popular. It works great and it is very practical. And yes, seasoning is still very important for the entire tagine (base and lid). The steps are the same, just make sure you always dry the metal part completely, after seasoning, and anytime you wash your tagine, to avoid rusting. I saw in your email that you can’t wait to make recipes, if you still haven’t received recipes from your friend, I highly recommend this ebook: the recipes are easy, traditional, and just delicious:
https://www.littlemoroccanthings.com/product/moroccan-tagine-pot-recipes/
I hope this helps. if you have any other questions, I’m here. -xx
Simple and clear instructions but I have a question
I am in the UK and love cooking in my tagine but it is too small for a family. It has taken me a long time to get a traditional tagine big enough which has arrived in only 2 pieces… several have been very badly packed and arrived in 1000! I now have a lovely one which is soaking in the bath as we speak. But I have a question, the last one I brought arrived with a crack in the dish/bowl it goes straight through but feels ok ish. I was sent a replacement (the one in the bath!) but what can I do with the broken one, do you think if I seasoned it it might be strengthened or should I just throw it away? it seems such a waste.
thanks Demelza
PS cant wait to try your recipe cards!
Response from Moroccanzest
Hi Demelza, aww thanks! There is actually a method you can try for the broken tagine. It can work if the crack is not too profound. Just add the following step to the seasoning process: Before putting the tagine in the oven, try to fill the crack gap with date’s paste, massaging it multiple times. After you take your tagine from the oven and it’s completely cooled off, clean the date residue with water, dry and brush the tagine with olive oil. You can check this video, it’s in Moroccan but it shows how you can fill in the crack: https://www.youtube.com/watch?v=8K-GN69Rpb4
hope it works and let me know how it goes -xx
Questions
I purchased my sister an unglazed tagine for Christmas and decided to get the seasoning part out of the way before gifting it. I have soaked it overnight and am now wondering how long it should dry before beginning the seasoning. I also have some anxiety about placing it it my cold oven, as the oven will preheat rapidly, bringing the temp to 300 degrees. Should I set the oven to a much lower temp first and gradually inch it up, or will it be safe to just put it in, and let it preheat as it always does. I’m so excited to get it ready for my sister, and I don’t want to break it before she even gets it :)! By the way, I LOVE your website! It is so informative and will definitely be the go to website I share with my sister. Awaiting further instructions.
Response from Moroccanzest
aww, thanks, Connie! I’m sure your sister will love her tagine! For drying your tagine pot (lid and base), let it dry until the surface of the tagine doesn’t look very wet. and that’s completely fine if you end up with a few wet patches on the surface. In general, 3-4 hours would do. You can also put the tagine in a sunny spot in your house to accelerate the process.
About the oven part, it shouldn’t be a problem as 300F is still a low temperature, but you can go gradually, setting the temperature to 150F then 300F. -xx
first tagine cracked, second one did not
I was so happy with my first tagine but it broke in the middle of a recipe and I didn’t know if it was the heat, the tagine quality … So with the new tagine pot, I followed ALL your recommendations and purchased the ebook you mention and everything went perfectly for my first recipe. I came here to see if I have to season the tagine again or if I’m all good. The ebook mentions using olive oil after some uses, what do you think?
Response from Moroccanzest
Hi sarah, a lot of things could’ve been the reason why your first tagine cracked. it could be a temperature chock or a recipe that doesn’t ”respect” tagine particularities. The recipe ebook must have helped you as it details every step in the cooking process.
About the olive oil, you don’t have to do it, but it’s a good thing to do after a good number of tagine uses. I do it every 10 to 15 uses of my tagine pot but it’s really up to you. It has nothing to do with seasoning so no need to soak your tagine or put it in the oven. Brushing with olive oil and waiting for absorption is enough. -xx
Can you cure your Tagine on the stove?
Hi Safa,
Thanks for the article! Do you know if it’s possible to cure your tagine on the stove? We just purchased an unglazed tagine but we don’t have an oven. Thank you!
Response from Moroccanzest
Hi Becky! I don’t think that would work. The whole tagine pot should be immersed in the heat and a stove wouldn’t allow that. Some parts would be in contact with the ambient air and the difference in temperatures may make it crack, plus the handling of the hot tagine can be dangerous for you. If possible, you can do the oven part in a friend or relative’s house, it’s much safer for you and your tagine. -xx
does it work with other oils?
Thank you for the detailed steps. Can I season my tagine pot using coconut oil instead of olive oil? thank you
Response from Moroccanzest
Hi Paul, in Morocco everyone uses olive oil. I can’t guarantee what the result would be with coconut oil. it may not seal the tagine properly. So to avoid any surprises (especially knowing how hard it can be to find a good tagine pot), I’d recommend sticking to olive oil.
Using Tanjia on Coals
I had a question about using a Tanjia. I’ve seen recipes online of Moroccans adding ingredients to the Tanjia and then burying the pot directly in hot coals. Is this safe for the pot? Can it really come into direct contact with the heat source without cracking? I was finally able to obtain a Tanjia, but I’m hesitant and wanted to make sure that the traditional method indeed involves piling up coals around it.
Response from Moroccanzest
Hi Mo,
Traditional Tanjia dishes are buried in hot ashes, meaning coals that are not actively burning. Does that make sense?
Here are two videos that feature two methods to cook tangia at home.
– Create an outdoors tangia oven, (check min 5): https://www.youtube.com/watch?v=E7qK8B2X_Cw
– Heat small coals in a large pan and place the tangia on top of them, then cover the tangia and let the pan in contact with low heat for 3-4 hours (check min 2.45): https://www.youtube.com/watch?v=I6fziokx058
In either case, I would recommend seasoning the tangia pot as explained in the article before using it for cooking and applying the normal safety measures when using coals (opening windows, not leaving the coals unattended, etc).
I hope this helps. -xx
Just bought a unglazed Tajine and Brazier
Hi, I just bought a tajine and brazier. I have a few questions. When seasoning it are you oiling the out side as well or just the interior? Do you wash the tajine after each use or just leave it? And do you oil it before each use?
Many thanks!!!
Response from Moroccanzest
Hi Matt, when seasoning the tagine it should be brushed entirely with oil, inside and out, base and lid. It’s important to wash the tagine after each use, with water and mild soap. And no need to oil it after each use, just wash it and let it air dry and it’ll be ready for the next use. I hope this helps -xx
Glass stovetop
I recently got a tagine and was about to make shakshuka when I had the thought: can a tagine actually sit on the glass stovetop, or do I need a diffuser?
Looking forward to making some of your recipes!
Response from Moroccanzest
Hi Matt, I always recommend using a heat diffuser. It will save your tagine in the long run. I hope this helps -xx
Question about curing
Thank you for the detailed explanation about curing the tajine! (Can’t wait now I finally have a good oven to use it!) I read on another side I should not put oil on the outside of the pot before putting it in the oven. In your tutorial when putting oil on it the second time you explicitly say only the interior, but was wondering how about the first time before putting it in the oven?
Thank you for your reply!
Response from Moroccanzest
Hi Sophie, you should brush your tagine pot entirely – inside and outside – with olive oil before putting it in the oven. The olive oil is what seals the tagine and makes it heat resistant. I hope this helps. -xx
Using my tagine in the oven
Currently seasoning my new tagine vessel as per your instructions, thank you . I don’t have a heat diffuser and plan to use more for oven roasting use. Most recipes I’ve seen so far are for stove top cooking . What’s the best way to adapt these recipes , and does the meat ( will be more chicken )have to be browned prior to oven roasting in the tagine pot?
Response from Moroccanzest
Hi Lisa, I wouldn’t go above 300F and I would put the tagine inside the oven before turning the temperature on. Similarly, after turning the temperature off, I recommend letting the tagine cool down before taking it out of the oven, otherwise, it will get a sudden change of temperature and can break.
You can use the same recipes in the ebook and I’m sure they will turn out delicious. You have two options:
– Brown the onions and meat on the stove in a different vessel. Then place them in your tagine pot and add all the remaining ingredients, spices, herbs mixed with water, and bake in the oven.
– Place all the ingredients in the tagine (onion, meat then vegetables), mix the spices and herbs with water, and pour the mix on all the ingredients. Bake in the oven. The flavor will be slightly different than with a traditional tagine, but I’m sure it will taste good.
I would also use a smaller quantity of water and keep watching if there is a need to add more water. If so, you need to be careful not to take your tagine out of the oven. I recommend adding water while it’s there.
It’s a little challenging to cook in the oven, but it’s totally doable. The safest – and easiest – way is to use a heat diffuser and cook on the stove.
I hope this helps, -xxx
I’d like to know more! 🙂
Hi! My mom bought us a new Tagine when she visited Morocco this week!
Thank you for your info about the Tangies!
But I’d like to ask you is there are any other more sources of info about how to cook with Tangines espiecially vegan recipes that are “respecting” the Tangunes as you said.
It’ll be our first time trying a Tangine so I’d like to get all the best info before I try it 🙂 <3
(btw, we're Jewish-Moroccans but we never tried Tangines, so I'm really excited!!!)
Response from Moroccanzest
Hi Meir! How Exciting!
You can basically try any tagine recipe and make it vegan. Just skip the part where you cook the meat. It will be as good and delicious. The ebook I mention in the article has recipes that take into account using a tagine carefully. I think they include a vegan recipe in there, but as I said, any recipe can be made vegan. You can also try other recipes online and see how it goes.
I will be sharing a few vegan recipes on the blog very soon. One of my favorite vegan tagine recipes is the Berber tagine. You can use green peas, carrots, potatoes, cauliflower, and zucchini and decorate with red olives and a drizzle of argan oil before serving. -xxx
Question about seasoning and cast iron grill
Hello there!
I am wondering if you have idea on how to cure tagines using ash and olive oil. I have read somewhere that you can fast track the patina look of tagine of you rin ash and olive oil and beake in a cool oven for 8 hrs. Have you done this before? Any idead about this?
Also, can I use cast iron grill as heat diffuser? I have a tagine that has 35cm diameter.
Kind regards
Response from Moroccanzest
Hi John, I have never heard of this technique but it seems safe as long as you don’t expose your tagine to extreme temperatures, so I would try it and see how it goes.
Regarding the cast iron grill, It can also work as long as it doesn’t let the flames in direct contact with your tagine. Otherwise, I would use a proper heat diffuser.
I hope this helps. -xxx
Grill
Can I use the tajine on my grill? Or would it be wise to use on my gas stove with a diffuser?
Response from Moroccanzest
Hi, Roman,
You can definitely use it on a grill. Just make sure the flames are low and not too strong. If they are, I’d recommend using a heat diffuser on top of your grill just to make sure. -xxx
Question about my cracked tagine
I am so glad I found your site! We received our glazed and painted tagine from Fez. I soaked it and cured it as you instruct. I made our first dinner. The inside bowl now has small crackling. Is this normal? What can I do to preserve this wonderful and beautiful cooking vessel?
Response from Moroccanzest
Hi Dianne, is the crack too profound? If yes, it might break the next time you cook in it. If not, it should be OK but I would be very careful with heat. I share a few recommendations in my article, but the main one would be to avoid exposing your tagine to extreme temperatures: hot, cold, or a switch between the two. You can also check the ebook I mention, it has a few traditional recipes that include the ways to handle your tagine at every step to preserve it in the long run. But yes, my main advice would be to use it on low heat. heat diffusers are also a must. -xxx
Didn’t pay attention and cracked my first tajine..
I followed the instructions to a T. My tajine was expensive beautiful and perfectly seasoned. After my fourth use I got cocky and added a little beef broth from the refrigerator halfway through the cooking process. The sound of the base cracking in half was demoralizing. Lesson learned. Happy New Year!!
Response from Moroccanzest
Hi David, I’m so sorry to hear that! It happens. I hope you found a new tagine that you like as much – if not more – than the one you had. You can check the Ebook I recommend in this article, it cites all the ways you can protect your tagine in the long run. Tagines are expensive and it sucks when they break, but you can definitely avoid that with the right steps and right recipes -xxx
Seasoned tagine on charcoal fire?
Our tagine arrived and is superb, all seasoned as you described, so now ready to use, but my question is when we were in Marrakesh we had a cooking lesson, and once food was added it was put directly onto the charcoal fire. We then used bellows to heat the coals, will my seasoned tagine be able to take this method of cooking?
Response from Moroccanzest
Hi Charles, it should normally stand the heat from the charcoal fire, but make sure to keep the fire low and have your tagine cook slowly. And try to avoid having it in contact with high flames for a long period of time (it also would ruin the exterior of your tagine). I hope this helps. -xxx
Great Information
Best instructions I have been able to find as of yet and it is recipe printable which is nice. Thank You.
Response from Moroccanzest
Hi Tony, glad I could help. Hope you enjoy cooking in your traditional tagine. There are plenty of delicious recipes in the blog. -xx
Upon advice from seller, I oiled the tajine and baked. However, I did not soak. Kindly seeking your advice.
Hi Moroccanzest. We just came back from Marrakech and are inspired. We were told by seller to oil and then bake. We missed the soaking part as we were not advised. Can I soak it in water now and then reseal with oil? And then bake.
Response from Moroccanzest
Hi, if your seller told you to not soak, then there is no need to do it. Although rare, some tagine artisans pre-soak the tagine for their clients so that the seasoning takes less time. hope that helps -xx
Love the advice here. Post seasoning, why is it sparkling like it was dipped in glitter
Love the advice. I just seasoned a tagine per instructions and it looks a bit like it spent a night hanging out with a stripper – appears like there is sparkling glitter everywhere on the tagine. I used an EVOO. I can send a photo if that would help.
Response from Moroccanzest
Hi Jonathan, That’s an interesting tagine you got haha. it’s totally normal for a seasoned tagine to end up looking wet or having multiple wet patches on the surface, but it shouldn’t sparkle unless the clay was mixed with some sparkling material. Was it sparkling before the seasoning process? Don’t hesitate to send me a picture here and tell me where you got it from, I’ll be happy to check it out: contact @ moroccanzest.com
Ceramic top
Hi safa please help I have a tagine which has a metal base but a ceramic top do i need to seal both are just the top that is ceramic thankyou x
Response from Moroccanzest
Hi Tracy, any part that has ceramic in it – clay – has to be seasoned. If the base is only metal, there is no need to season it. hope this helps. -xx
Should I season my tagine?
I just made my first recipe in my tagine today but my mother-in-law has used my tagine many times. I’m not sure if it has been seasoned. Should I do it now to be sure and take proper care of it?
Thank you for your help !
Response from Moroccanzest
Hi Sarah, I would season it just in case. Seasoning will also give a second life to your tagine, so just do it once you have some time, it’s worth it –xx
Am I suppose to oil my tagine in step 3 inside and outside of it?
Hi Safa,
The instructions say “Brush the entire tagine pot etc.” so I oiled it well inside and outside as well, is this correct? I am still worried that it wasn’t air-dried enough from previous step and am not sure what to do if that’s the case (see my previous question). Thank you for your detailed instructions, they are very useful.
Response from Moroccanzest
Hi Adrianna, yes, you should oil the tagine pot entirely. things look good to me 😉 cheers to your first tagine dish -xx
Air drying time during curing still unclear
I am going through the first time curing process step by step and it seems to be working so far. If nothing goes wrong and my clay tagine doesn’t crack, tomorrow I will make my first tagine dish – beef with oranges and beets. I have a question about the “air drying” part of the curing process. How long does that take? I think it’s pretty dry here today, I left it out for 5 hours after it was immersed in the water overnight but maybe I rushed to brush it with oil and put it in the oven. It is now in the oven and it’s “sweating” seriously, so maybe it wasn’t dried enough. I am not sure what to do best – let it go through the 2 hours at 300F in the oven, let it cool off, and then redo this oiling step? Thank you for your answers, I don’t know where else to send my question, Safa. This should be a review not a question asking section but any help would be much appreciated. Thank you in advance.
Response from Moroccanzest
Hi Adriana, of course, I’d be happy to help. it seems to me that you did things right. 5 hours of air drying should be enough, even if your tagine has a few wet patches, it’s completely normal. Just continue the process (cooking, then brushing the tagine with oil). When cooking in your tagine pot tomorrow, just make sure to cook on very low heat or use a heat diffuser. -xx
Re-oiling? # coats of oil?
Amazing instructions. very easy to use, no confusions. thank you 🙂
it took my tagine over night to cool down after baking. brushed it with oil on the interiors (base and lid) that the base dried fast, the lid got a bit patchy and by 6 7 hours everything dried. My question.:
1- how many coats of oil should I do? its very dry now? unless it soaks up the oil and its normal? ive only done one coat after baking as you guided am I ready to cook in it?
2- should I be oiling the interior base+ lid EVERYTIMEI cook? what about AFTER im done cooking and I cleaned it?
3- do I need a diffuser if the boss (wife) wants to use this in an oven? (no more than 300-325 Fahrenheit)
thank you for your amazing tips
Response from Moroccanzest
Thank you, Emad, here are my answers to help you out:
1- coating your tagine after you cooked it is enough, and soaking up all the oil is very normal. you are ready to cook in the tagine now.
2- no, you don’t need to oil each time you cook. you can do it every now and then but it’s not mandatory
3- if you put your tagine in the over, all parts will be in contact with heat so the heat diffuser will be pointless. Just make sure the temperature does not get too high. 300F looks good but i’d go for a lower one.
sticky tagine
hello, i followed these steps and in the end the pot and the lid are sticky… what do i do?
Response from Moroccanzest
Hi Victor, the tagine shouldn’t be sticky. It can be a little oily and that’s normal. Is your tagine made with clay and nothing else?
Good instructions
Hi, you seem to have clear instructions on how to season a tajine. But there seems to be quite some variations of seasoning a tajine, which seems odd. My question is; I brushed everything in olive oil, and it soaks it all up. But I do get dry patches after some time, does the tajine need to be ‘shiny’ before going in to the oven? I covered it 3 times in olive oil, what is enough oil? 🙂
Response from Moroccanzest
Hi David, once you brush your tagine with oil, do you wait before cooking it in the oven? The ideal is to cook the tagine pot right after you brush it with oil and while you have it all shiny and oily. But still, dry patches are not a problem as long as you oil the entire tagine pot. Besides, when you are seasoning an unglazed tagine pot, no matter how much oil you brush it with it, it will end up soaking it up with time. hope this helps -xx
Do I oil both inside and outside of the tagine?
Thank you for the detailed explanation for seasoning a new unglazed clay tagine. When I rub in the olive oil I assume I do this to the inside of the bottom & top pieces (where the food will be). But do I also need to oil the outside of the tagine? I wouldn’t think so but wanted to be sure! Thank you 😉
Response from Moroccanzest
Hi Rachel, you need to oil the entire tagine, base, and lid, outside and inside. Cracking can happen even on the outside and can spread to the inside, so better be safe. -xx
Forgot to season my tagine
Hi, I bought my tagine 2 years ago. I used it for the first time last week but forgot I had to season it. Even though I’ve used it should I season it now?
Response from Moroccanzest
Hi Tracey, you were lucky it did not break in the first time, so yes, it’s better to be safe and season it before the next use -xx
Question on seasoning
I have not used my glazed tagine for a couple of years, should I re-season it?
Response from Moroccanzest
Hi Richard, I would re-season it again just to make sure any fine and invisible cracks that happened during the 2 years storage are sealed again. -xx
worked thank you
it worked! I cooked my first tagine yesterday and it was delicious. love your content
great tips as usual
I’ve been reading your posts about tagines, seasoning, care, and tagine recipes and everything worked great. thank you so much for the tips. I got the cookbook you recommended at the end of this article and I can’t wait to make my children the lemon chicken tagine they’ve been craving since our last trip to Morocco. love from LA
Great instructions!
I know this was asked above, but I just want to check/ be clear 🙂 I soaked the tartine about a week ago, overnight. Can I do the over part now or should I soak again, allow to dry then do it sooner after the soaking rather than having a week in between?
Thanks, Lisa
Response from Moroccanzest
Hi Lisa, no need to soak it again. You can follow with the oven part directly. –xx
worked like a charm
My tagine costed a fortune and I was super nervous to break it but your method worked great. thanks so so much
Great info.
Just got my pot (it’s glazed)
I actually had it in water overnight but about a week ago . Now I want to follow with the oven part of it. Do I have to soak it again
Response from Moroccanzest
Hi Gia, you can follow with the oven part directly -xx
worked!
thank you for the instructions. It worked great!
Worked great
followed the exact steps and just cooked in my tagine. It did not crack, plus, your tagine chicken recipe turned out DELiCIOUS!!! Thank you twice. You are saving me in this quarantine mess.
worked perfectly
I followed all the steps and It worked out! I used my tagine today and I was so worried it would crack, but nothing happened. thank you (and thank you for the chicken tagine recipe too, delicious!)
Response from Moroccanzest
glad everything worked out, Julia! Cheers to delicious tagine dishes -xx
thank you
I wait for your monthly recipe email eagerly and I really love all you share with us. I don’t have a tagine pot but I am now intrigued. The meatball tagine dish looks delicious too. thanks so much for sharing your family kitchen secrets
From design and decor to food and travel, moroccanzest is the space where I share what I loved growing up in Morocco, and more. It’s your destination for everything beautiful, artistic, and made the Moroccan way with love.
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