Please Note: Some tajines are designed for the oven or stovetop, while others are simply used as decorative serving dishes. Do not use a decorative tajine to cook with, they should only to be used to serve from
Before you start cooking with your new tajine, you need to first prepare it for use. If you have an unglazed tajine, you need to begin by soaking it in water for up to 24 hours. Once this is done, rub olive oil around the base & inside the lid. You only need a film around it. If there is oil pooling around the base, then you have used too much. Put the tajine in to a cold oven, & heat to 150ºC. After two hours, take the tajine out of the oven. Let it cool & then wash with warm soapy water.
Care During Use
Do not place your tajine over high heat (can cause cracking) and always use a simmer mat where possible. Depending on your recipe, begin by adding in the meat, seasonings & oil, making sure to layer your ingredients. Vegetables are added in the last half an hour or so, depending on how tender you want them. The tajine creates steam as it cooks, which travels up the lid and falls back down on to the food. Because of this process, you don’t need to add too much liquid.
Care After Use
Always allow the tajine to cool before placing it in to hot soapy water for cleaning. Placing it to cool water while still hot may cause thermal shock and damage the enamel on glazed tajines. When cleaning, make sure to pay particular attention to the unglazed rim. This should be cleaned after each use to prevent build-up of grease. DO NOT use metallic scrubbing pads or abrasive cleaning products (e.g.; bleach) as this will damage the enamel. To remove stubborn food, soak in hot water for 15-20 minutes, then wash again. Be sure to dry the lid and base thoroughly, and store in a dry space. Lay the lid on its side for a short while to ensure the rim is completely dry. Store lid and base separately.