By Verve Culture
Tagine is a multi-purpose word in Moroccan culture used to describe the earthen, cone-shaped, tabletop cooking vessel used to steam dishes and impart flavor, as well as a category of recipe prepared within the very vessel. Tagines serve as both the cooking vessel and the serving dish for double-duty use.
These tagines are formed from the rich, red Moroccan soil of Wadi Lan, and then decorated with a lead-free glaze.
We highly recommend curing your tagine before first use.
- Soak the base and lid in water for 24 hours.
- Pat dry, then brush surfaces with olive oil and place in a cold oven.
- Heat the oven to 225 degrees Fahrenheit and leave in the oven for 2 hours.
- Turn off the oven and let the tagine cool completely.
After cooking, wash your tagine with hot water and baking soda, then pat dry and rub with a little olive oil. Not dishwasher safe.
*Small cracks in the ceramic are normal and over the years, the patina they create gives evidence of your cooking skills!
Dimensions
9" tall / 11" diameter
Hand-cast and glazed, no two are exactly alike and slight variations may occur.
