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!

7" tall / 10" diameter