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, should be done to ALL tagine pots 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, before the very first use 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 uses.
How do you Prepare (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.
It’s important to follow the steps, hours, and temperatures. Once you are done, you will be able to use your tagine pot immediately.
Tagine pots don’t like sudden changes in temperatures. So always keep that in mind when using your tagine pot. If you are new to the tagine pot game or want to make sure you don’t misuse your expensive tagine pot, I highly recommend you check this Moroccan tagine cookbook. Each recipe integrates the right steps to protect your tagine pot from cracking. Plus, all recipes are authentic from Morocco (I have them printed and laminated in my kitchen). A must for tagine users.
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
IMPORTANT: LONG TERM CARE
- Make sure you cook recipes that are tagine-friendly and respect your tagine pot (unfortunately, many online recipes are not)Also,
always use a heat diffuser .
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.
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
