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Moroccan Cooking Tagine Red

  • $5549

Estimated Arrival: Between Aug 22 and Aug 24. * ETA for US orders only.

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Feature:
  • Measuresment: Medium 10 Inches Wide
  • Free shipping
  • Easy to cook in it
  • use with electric stove or glass
  • For gas stove use a defuser
HOW TO CURE A TAGINE? It is necessary that it is seasoned before initial use. Please follow these simple instructions below for maximum results: 1. WATER: The new tagine needs to be first submerged in water for at least 1 hour. If you can't submerge it, place it in a clean sink bowl and slowly fill the base of the tagine with water until it stops absorbing it. Place the tagine lid on top and fill it as well. Let stand for 30 minutes to allow full absorption of water into the clay. Empty excess water and set to dry for 5 minutes. 2. OLIVE OIL: All you need is 3 table spoons of olive oil, 2 for the base and one for the lid. Spread the olive oil throughout the base and lid with your hand. 3: HEAT: While the tagine is still wet with the oil applied to it, place it in the oven as shown in the first or second photos, and set temperature at 350 F and leave for 45 minutes. The evaporation of moisture creates a vacuum effect to pull the olive oil into the clay which glazes and seals it. Then leave the tagine cool down in the turned off oven. The last photo shows a cured tagine ready for use.TAGINE MUST BE COOKED IN LOW TEMPERATURES AND A DIFFUSER IS RECOMMANDED TO AVOID BREAKAGE


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