How to Season a New Tajine
Before you can cook a rich, slow-simmered Moroccan stew, your new unglazed clay tajine must be prepared. This process, known as "seasoning" or "curing," strengthens the clay, removes the raw earthy taste, and prevents it from cracking over the heat.
Time Required
24 hours soaking + 2 hours baking
Heat Level
Low heat (150°C / 300°F)
Durability
Lasts for years if treated well
Step-by-Step Curing Process
1. The Long Soak
Submerge both the base and the lid of your new tajine in clean water. You can do this in a large sink, a basin, or even a bathtub. Leave it to soak for at least 12 to 24 hours. The unglazed clay is highly porous and needs to absorb as much water as possible to prevent cracking when exposed to heat.
2. Drying
Remove the tajine from the water and let it air dry completely. This usually takes a few hours. Do not wipe it with a towel; let the air do the work.
3. The Oil Massage
Once dry, rub the inside of the base and the inside of the lid generously with olive oil (about 3-4 tablespoons). Make sure to cover every inch of the interior unglazed surface.
4. The Bake
Place the oiled tajine (base and lid) in a cold oven. Turn the oven on to 150°C (300°F) and leave it for exactly 2 hours. Starting with a cold oven is crucial—sudden temperature changes (thermal shock) will crack the clay.
5. Cooling Down
Turn off the oven and leave the tajine inside until it has completely cooled down. Once cold, wash it gently with warm water, and it is finally ready for your first Moroccan feast!
💡 Golden Rule for Cooking
Never put a cold tajine on a hot stove, and never put a hot tajine on a cold marble countertop. Always use a heat diffuser (a small metal plate) between the stove burner and the clay base to distribute heat evenly.