On some occasion I brought you tagine recipes, but I did not tell you anything about this utensil so used in the Arab world. How clueless !. Today we are going to know him a little more: His name (tajine) is pronounced tajin and it is an earthenware container, formed by a kind of base plate and a conical lid. The name of tajine is given both to the container and to the food made in it, it would be the same as happens with the casseroles, which is called that, but also to the food that we make with it, for example, chicken casserole with mushrooms.
The way to cook with this container is over low heat, the shape it has allows you to keep the steam inside and make the most of the heat.
Preparing the tajine to use it for the first time
Misuse of the tajine could crack it, so it is recommended prepare it before for use. This preparation consists simply of immersing the tajine in water for an hour, then we dry the excess water and rub it inside with a clean cloth soaked in olive oil. Finally we put it in the oven and turn it on at 180ºC, leave it for a couple of hours and then turn off the oven, leaving the tagine inside until it cools completely.
It is important not to give sudden temperature changes, as well as, no matter how much preparation you give it, it cannot be cooked with it over high heat.
More information - Chicken tagine with cumin, The tajine, its use in different heat sources and precautions