Tagines were used originally in North Africa to cook stew like dishes. They are a shallow, round earthenware dish (often glazed) with a cone-shaped lid that traps the steam preventing the stew, fruit and or vegetables from drying out. 

Traditionally, North Africans would cook with their tagines on a portable terracotta barbeque called a kanone. Today, tagines are used in the oven at moderate temperatures or even on the stove top with low moderate heat and a diffuser (a thin metal grill) between the tagine and the element. 

Basically, there are three types of tagines – an unglazed or glazed terracotta colored tagine and a deeply colorful glazed tagine. All three are safe for oven use but the high heat will blacken the colorfully glazed tagine therefore it is usually used only for serving. 

Most tagines do not have a hole punched on the lid and its presence makes no difference. It is merely a design preference.

TAGINE SEASONING

Only a new unglazed tagine needs to be first submerged in water for at least 1 hour. The next step is to rub the inside of the base and lid with a generous amount of olive oil. Lastly, put the tagine into a cold oven and set the temperature at 350 F and leave for 1 1/2 to 2 hours. This process is only done ahead of its first use.

Some cooks believe that each subsequent use of a tagine will deepen and enhance the flavours that are being held within the clay.



TAGINE CLEANING
It is recommended that you hand wash your tagine. Do not leave it submerged in soapy water. It is not only the deep rich glazes, but also the unique conical shape of the tagine which adds an exciting element to any dinner party.