Moroccan Tagine for Two in White

By Verve Culture

Tagine is a multi-purpose word in Moroccan culture used to describe the earthen, cone-shaped, tabletop cooking vessel used to steam dishes and impart flavor, as well as a category of recipe prepared within the very vessel. Tagines serve as both the cooking vessel and the serving dish for double-duty use.

These tagines are formed from the rich, red Moroccan soil of Wadi Lan, and then decorated with a lead-free glaze.

We highly recommend curing your tagine before first use. 

1. Soak the base and lid in water for 24 hours.
2. Pat dry, then brush surfaces with olive oil and place in a cold oven.
3. Heat the oven to 225 degrees Fahrenheit and leave in the oven for 2 hours.
4. Turn off the oven and let the tagine cool completely.

After cooking, wash your tagine with hot water and baking soda, then pat dry and rub with a little olive oil. Not dishwasher safe.

*Small cracks in the ceramic are normal and over the years, the patina they create gives evidence of your cooking skills!

Dimensions
9" tall / 11" diameter

Hand-cast and glazed, no two are exactly alike and slight variations may occur.