Friday, August 8, 2014

How to season a clay tagine or stew pot - and a #GIVEAWAY

These instructions are based on the instructions that came with a Le Souk Ceramique clay tagine that I received from the very generous folks at StyleVisa, but these instructions might also be useful for similar glazed clay cookware. Of course, if you received instructions with your cookware that's different, use those instructions.

First, soak the base and lid in cold water for 12 to 24 hours. I found it easiest to leave it in my kitchen sink overnight.

Remove the pot from the water and let it air dry for a few hours.

Rub the inside of the base and the inside of the lid with olive oil.

Place the base and lid in a cold oven, heat to 300 degrees, and let the pieces bake for 2 hours, then allow it to cool, either in the oven, or on a folded towel or on a wooden surface rather than on a cold surface - particularly not on something like a stone countertop. The thermal shock of the hot pot on the cold surface could cause the pot to crack.

Once the pot has cooled, it's ready for use. Your shouldn't need to re-season the pot if you use it regularly, but if you let it sit for more than 2 months without using it, you should re-season.

The color of the pot might change with use - that's a normal part of the natural seasoning that occurs over time.

The pot should be hand-washed. Always allow it to cool completely before washing - NEVER put a hot pot into water, or you could crack it.

And that's it, really. These tagines seem delicate, but they're actually pretty sturdy as long as you don't shock or drop them. Treated well, a tagine should last a long, long time.

Cooking in a Clay Tagine:

It seems odd that you can use clay cookware on a stovetop, right? But you can - if the cookware is made for stovetop use, AND if you treat it the right way. The Le Souk clay cookware can be used on the stovetop over very low heat, or in the oven.

If you're using it on the stovetop, it's a good idea to use a heat diffuser. No diffuser? I used my cast iron pizza pan to even out the heat from my gas stove.

For a recipe using this tagine, check out this post on COOKISTRY.

Quick Review:

Who's it for: People who like pretty, unique cookware and servingware and who want to try authentic tagine cooking.

Pros: Easy to care for and decorative. Even if you never cook in it, the tagine makes a great serving piece, and the lid will help keep your food warm. Prices are very reasonable, considering these are hand-made.

Cons: Breakable. If you're a klutz, be very careful.

Source: I received the tagine for my use from StyleVisa, and they are also providing one for a giveaway.

Note: Since these are hand-made, colors and designs might vary a bit from what you see online. The one I have appeared to be a mustardy color online, but in reality, it was more of a brick color. The good news is that I like the color I got better than the color I saw online.

Check out Cookistry for a tagine recipe using the pot I received.



  1. The closest thing I've owned to a tagine is a romertopf (or however you spell that guy). But now, I Want That Tagine! =)

  2. I visited StyleVisa and I would buy the Le Souk Ceramique Tabarka Soup / Cereal Bowls.

  3. Beautiful tagine, Donna! I'd love one of the teapots or the olive boards. Well, and the tagine, of course. They sure have some pretty things.

  4. That would make a lovely curry chicken :) The Tebarka coffee/tea/soup mugs are beautiful.


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