Tajine 30cm Beige

Before first use, it is important to soak the tagine in water for 24 hours.

Don't use the tagine often? Then it is best to soak it for an hour before use.
A clay tagine cannot withstand temperature shocks!

– Do not add cold ingredients or cold liquids to a hot tagine.
– Do not add hot ingredients or liquids to a cold tagine.
– Heat the tagine with contents slowly in the oven, never preheat the oven.
– Never place a hot tagine on a cold countertop or surface.
– When used on gas stove use a decent double-walled flame distributor (not with a hole in the middle).
– When used on induction use a solid induction adapter suitable for pottery.
– Slowly heat the tagine and its contents.
– Meat should be browned in a pan beforehand