This tagine can be used on stove top (up to low-med heat), in the oven (up to 180°C) as well as on any grill. This Tagine is food safe (lead and cadmium free).
#TAROBL25 | for 2 people =>
D: 25cm / H: 19cm / W: 2.0kg;
#TAROBL30 | for 3 people =>
D: 30cm / H: 21cm / W: 3.3kg;
#TAROBL40 | for 6 people =>
D: 40cm / H: 27cm / W: 5.7kg;
D - base diameter; H - max. height; W - total weight.
Diameter and height can vary by approximately 1-2cm due to the handmade nature of the item.
Tagines may sometimes look chipped on the sides or the top. As tagines are being fired in traditional kilns, they may stick to each other and then they are hand separated, which leaves the impression of a chip. Please understand that this is a normal occurrence and in no way is a defect. Our tagines are 100% hand-made using basic tools and in somewhat primitive conditions. Small imperfections, such as tight fits and natural color variations are to be expected and valued as part of the non-industrial beauty of the product.
For premium results this tagine needs to be seasoned before first use. This process ensures long life and strength and adds a typical earthy tagine flavor to your cooking. Please follow the simple step-by-step instructions listed below for maximum quality taste.
- The new tagine (both parts) needs to be submerged into water for up to 6 hours. If you cannot submerge it, place it in a clean sink and slowly fill the base with water until it stops absorbing it. Let it stand for full absorption of water into the clay.
- Empty excess water and dry the tagine. Let it stand for about 1 hour.
- Rub the inside of the base and lid with 3 tablespoons of olive oil, NOT the outside of the lid or base.
- Place the oiled tagine in a cold oven, set the temperature to 180°C and let it bake for 2 hours.
- After 2 hours, turn off the oven and leave the tagine to cool down completely in the turned off oven. Following this process will strengthen your tagine. Please re-season if unused for 6 months or more.
It is highly recommended that you hand wash your tagine and it is handmade and could be damaged in a dish washer. Leave it to dry flat. Do not leave it submerged in soapy water.
Be careful not to subject your tagine to extreme changes in temperature when in use. They cannot resist thermo shocks and can easily crack. Please refrain from adding cold water on a hot tagine during cooking or right after. Start cooking with low heat until the tagine is warm. Then proceed to medium heat and do not increase the heat too high, keep it on a steady/stable temperature all the way.