My pleasure!

Thank you so much, Imelda!

I totally agree with you! It's amazing really, so many similarities in food and even culture despite the geography!

A pleasure! x

Thank you!

Thank you!

Thank you!

I'm glad to hear that, and it's my pleasure.

Thank you!

Thank you, I always appreciate you taking the time to check out my work and leave me a comment.

You're most welcome. I always learn something new from your posts and channel Azlin!

Fawzia Radman a pleasure, thank you!

A pleasure, Zeinab.

A pleasure Alex, glad I could help.

Thank you!

You are very welcome, Sheila!

Haha, a pleasure. Thank you! x

A pleasure.

Thank you, much appreciated!

A pleasure.

Thank you. A happy New Year to you!

Thank you!

Haha, it's a pleasure. Thank you for taking the time to leave me a comment.

Hi Emad, no reason at all. In the early years of me teaching this, I got a few folks coming back with "it won't fit in the oven", because their oven wasn't wide enough for the two to be sitting next to each other. But you can totally do that.

Hi Indri, thank you, I'm glad you found it useful. I'll address your questions in parts. First, even if the tagine doesn't have a whole in it, it is perfectly fine to cook with. In fact, it's better, as it retains all the moisture as tagines are meant to. You shouldn't use glazed tagines on electric cookers, unless the instructions specifically say you can. You can use it on a gas stove but you need to use a diffuser, which makes it indirect heat. Do you have a recipe in mind? Convert the cooking time to use it in the oven, making sure the oven is cold when you put your tagine in. Placing a claypot straight into a hot oven will crack it. Have you visited my Tagine Masterclass page on my blog? You might find some useful info and recipes: linsfood.com/tagine-masterclass/ If you want me to convert any of those recipes to cook in an oven, just let me know. Also, I do an online Tagine cooking class based on the recipes on my blog. This is done on Udemy, an online learning platform. If you like, I am more than happy to send you a free voucher code for the course by private message. Anymore questions, just ask. x

My pleasure, Russ. From personal experience, I wouldn't recommend using chainmail on your seasoned unglazed tagine. I tried out a couple of brands of chainmail on cast iron and clay pots. My initial reaction was actually positive. But on the 3rd or 4th go, I noticed the odd tiny, tiny flake coming off both, so I basically stopped right there. I hope that helps.

You should!

Yes to both questions. Always use a diffuser when cooking in a tagine on a stovetop, gas or electric. You should never use claypots of any kind, on the stove, without a diffuser. Many glazed tagines are sold as not being suitable for cooking in, just serving. However, Ive always ignored that rule, and cooked in the with a diffuser. BUT I also advise people to err on the side of caution, and use a low heat.

A Perez thank you. The only water I add is into the tagine, that's part of the recipe. There is no need for additional water in the oven. Don't forget to place your tagine in a cold oven, then turn the oven on. I hope that helps, anymore questions, just ask. 😊

Thank you so much for the information, I can’t wait to start cooking in my Tagine pot 😍 and thank you for replying so quickly. Love your videos and have a wonderful day

You too!

My pleasure, Peggy. Burnt food should come off fairly easily when scrubbed with baking soda. If it's especially stubborn, soak it overnight, in a mixture of hot water and baking soda. 3 tablespoons of baking soda per litre (4 cups) of water. Start with hot water, and it's fine leaving it to cool down overnight. And no, you don't have to re season. I hope that helps.

@@AzlinBloor Thank you so very much! I will try this method to save my tagine:-)!!

Hi Ziya, first thing you need to do is check the instructions that come with it to make sure that you can cook in it. Some glazed tagines cannot withstand cooking and will crack, as they're meant for decorative purposes only. I have a few glazed tagines and 2 of them specifically say for decorative purposes only. Glazed tagines don't need any form of seasoning/soaking to be cooked it, but you WILL NEED a heat diffuser. You can buy those on Amazon. Let me know if you're not sure what they are. Because your tagine is glazed, nothing will permeate that coating, so you are free to wash it with a detergent and non abrasive sponge. You may notice crack lines on the glaze once you've used it, that's perfectly normal. I hope that helps.

Zakia Younus just once. Then clean it with water after each use.

Unless it says you can't when you bought it, yes, you can cook in a glazed tagine. I do it all the time. Be sure to use a diffuser underneath, so it won't crack. A diffuser looks likes this: www.amazon.co.uk/Naturally-Med-Ceramics-Diffuser-tagine/dp/B003LX2HZE

hana E Kim no, it should be perfectly fine to use. Just remember don't wash it with detergent.

My pleasure, Sarah. That must be so exciting, your first tagine all the fun that waits for you! You don't have to do any adjusting to your tagine. Many traditional tagines come with a hole (steam vent) in the lid to allow a little steam to escape. What some families do, is they balance a tomato or even a whole small apple on top of the lid while the tagine is cooking. This fruit then become beautifully soft at the end of cooking time and is served alongside the tagine. Depending on the length of the cooking time, the tomato may need to be removed earlier if it becomes too soft. I hope that helps. I have a few tagine recipes here to get you started: www.linsfood.com/tagine-recipes/

thank you so much for the input. I was concerned upon doing some research and learning about the art of tagine that the hole would defeat the purpose of the steaming cooking process and drying out the food. I am plant based so no meat would be cooked in the tagine. Do I need to worry about too much steam escape and dry everything out. It's beautiful and I don't want to ruin it because I am a newbie. One other question, do I need to soak (fully submerge in water and then oil and put in the oven) and cure the tagine every time after use? Or does that need to be done more often? I just received it yesterday as a Christmas present so I haven't even begun to do the initial soak and cure. I am a huge lover of food and cultures so I have been challenging myself throughout this past year to pick a country or culture and random and learn about their food and clothing and culture and holidays and everything. I usually tie it together with foods and recipies. I have had so much fun throughout this year doing it and I plan to continue through next year, I feel like I have barely touched the surface, there is so much out there.

@@sarahganassa92 hi Sarah, you will be fine cooking with your tagine as it is. Your food won't dry out, especially given that you'll only be cooking plant based recipes. They'll require much less time to cook. You only need to cure your tagine before the first use. Each subsequent use will only enhance the protection layer. I think what you are doing is so much fun and so enriching. Food tastes better when you appreciate the culture behind it. I've been very fortunate to have grown up in a multilingual family and country, so was exposed to a wide variety of cuisines and cultures from birth. And it's a never ending journey. The more I know, the more I realise how much I don't! And something for the future, here's a new-ish site of mine that focuses on Singaporean and Malaysian recipes: www.singaporeanmalaysianrecipes.com/ Good luck with it all. If you have any questions, whatever the food, feel free to drop me a line, here or on my blogs. I teach all kinds of cuisines. xx

Hi Madeleine, I hope you can translate this to Hungarian. Yes, you can use your tagine on a gas stove. BUT you will need to use a heat diffuser like the one I am holding in this picture: www.linsfood.com/tagine-masterclass/ So you place the diffuser on the stove, turn the heat on to medium, then place the tagine on the diffuser. It takes about 10-15 minutes for the tagine and the food inside to heat up, so don't worry, be patient. This is a page from Amazon UK, to give you an idea of the price of heat diffusers, they are not expensive at all: www.amazon.co.uk/Naturally-Med-Ceramics-B003LX2HZE-Diffuser/dp/B003LX2HZE Any questions, just ask!

Nagyon köszönöm a gyors választ. Tudom lefordítani, amit írsz. Már volt egy ilyen diffúzor sokáig. Fogom használni. Kerestem a választ, hogy az új Tagine értem, mindenhol, az alábbiakban, még az alsó, szintén fényes mázas, így tudom használni? Szeretnék megtanulni főzni Tagine. Ez a barátom ajándéka, ő algrey. Anya küldött. Magyar vagyok. A tagine szépek. Nagyon szépek. Kívánok sok sikert és boldogságot.

That's wonderful! I hope you enjoy cooking with your tagine! There are a few recipes on my site, on the link above, if you like. Have a lovely evening! xx

Hi Waheed, you can use it as it is, no need to season or soak. The unglazed part will allow the lid to absorb the moisture from the steam and keep your food moist while cooking.

@@AzlinBloor thank you...although I soaked it yesterday and was just about to put oil on it today. I won't bother with that now...chicken tagine it will be then!

@@waheedmalik4096 awesome! Enjoy the tagine, and have a lovely weekend.

Just once, before the first use.

@@AzlinBloor thank you. Godbless

Technically, you could use a good, solid frying pan, with a heavy base as a heat diffuser. Like a cast iron one. But I have never tried it with a tagine, so I don't want to suggest that you do.

You don't have to because every time you cook in it, you are building it up. But if you want to, there's no reason why not.

@@AzlinBloor thank you!

As long as you use a diffuser, you can use it on a GAS stove. I wouldn't recommend using the diffuser on an electric stove. A diffuser should be used when cooking with a tagine, and ideally, other claypots, as it spreads (diffuses) the heat, so that the fire doesn't focus on any one point of your pot and cracks it. I explain all that in my Tagine cooking course on Udemy. If you fancy a free code to take it, let know, I'll send you one.

I totally agree, Jessica!

I had no problem finding them on the big A. Cannot say the name. And there is a person in massachuettes. I wanted 100% lead free tangines

As in no need to bake after the olive oil? If you don't bake the olive oil covered clay, you are not creating a "seal". So I'm not sure what that advice is all about.

@@AzlinBloor more like, only apply Olive oil to surfaces the food will be in contact with

@@jamesanthony5874 I see now that's what he meant! Must have been before my morning caffeine. If you are wondering the same thing, seasoning all over ensures a better seal. Unless the sides and base are glazed.

🙂 potato, po-tah-to.

@@AzlinBloor - I was just kidding, sis. Thanks for the video. I bought a clay tagine a couple days ago. You said you have recipes on your page. However, I didn't find any....

Haha, or you could just glaze them! Thank you!

Mustary's Fantasy thank you, stay in touch! 😘

Tagines are from North Africa. the word refers to both the cooking pot as well as the recipes cooked in them. You can find some recipes here: www.linsfood.com/tagine-masterclass/

Haha, thank you. A lot of my Moroccan cooking has been learnt in Morocco. My last visit we stayed in Salé for a month.

@@AzlinBloor always welcomed in here