INSTRUCTIONS FOR USE TAJINE
Cooking has been done in clay pots for centuries. The Tajine is an old cooking pan from North Africa made of clay. Clay retains the heat well so that the dishes are heated evenly and slowly cook while simmering.
How do you use the tagine?
Before the first use, we recommend that you soak the tagine in water for 24 hours. If you do not use the tagine often, it is best to soak it an hour before use. If the unglazed tajine dish is not used often, it should always be put in the water an hour beforehand, this does not apply to the glazed dish. A tagine is for slow cooking, meat, etc. must be browned in advance in a pan. The clay tagine cannot withstand temperature shocks !!!
- Do not add cold ingredients or cold liquids to the warm tagine.
- Do not put hot ingredients or hot liquids in a cold tagine.
- Slowly heat the tagine and its contents in the oven, never preheat the oven.
- Slowly heat the tagine with the contents on the gas, always use a decent flameproof divider under the tagine (not with a hole in the middle).
- Never place the warm tagine on a cold counter or other cold surface.
- When used on a gas stove, use a solid double-walled flame spreader.
It is best to use the tagine on a heat source that allows gradual heating such as gas and oven. Electric and induction cooking often results in excessive heating in a short time and is therefore not recommended.
Which dishes can you prepare?
Use the tagine to prepare fish, meat, vegetables and fruit. The flavor of added herbs and other seasonings are given plenty of time to interact well with each other during the preparation in the tagine.
Wash the tagine by hand with a little washing-up liquid and warm water. Use a non-metallic brush and do not let the pottery sit in water. Let the dish dry well to prevent mold.