A tagine is an earthenware stew pot that originally comes from North Africa. In the tagine, you can prepare the most delicious stews, such as chicken, fish, or vegetables. The tagine is designed for slow-cooking, which means that the cooking happens slowly and on low heat (or setting on your induction hob).
How to use a tagine
When you are going to use a tagine for the first time, it is important to properly prepare it.
- First, soak the tagine in cold water for 24 hours; afterwards, it will be more resistant to the heat of the fire.
- Coat the bottom with a layer of vegetable oil and place it on low heat. Keep the tagine on the heat until the oil has been absorbed into the tagine. This way, you have created your own non-stick layer in the tagine. The tagine is then ready for use.
- Make sure that every time you use it, you use enough oil on the bottom. Place the food that requires the longest cooking time in the center and arrange the rest and the spices around it. When stewing in a tagine, you do not need much water. Thanks to the lid, the water does not evaporate and stays in the pot.
- Wash the tagine by hand after use, and do not use too much dish soap. Gently pat it dry, and the tagine can go back in the cupboard for the next delicious stew you want to make. Please note! If you have not used the tagine for a while, we recommend soaking it in cold water again for some time to prevent the earthenware from cracking.
