Like all ceramics, Moroccan tajines need to be seasoned before initial use or after long storage. Soak both the lid and base in water for 24 hours and then dry them. Rub a little oil on the inside of both sections, place them into a cold oven and turn the temperature to 170 decC. Leave for 2 hours and allow to cool. Don’t forget to use a diffuser or simmer mat if using the tajine on the stovetop and never cook on a high heat unless they have been hardened and blackened with constant use.
