Spanish Terracotta Tagine Classic

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The Tagine is a traditional clay cooking pot typically from the North of Africa. The word Tagine refers to the conical-lidded vessel and also to the dishes cooked inside. It's beauty lies in the lid, which traps moisture and aromas during cooking and turns out food that is moist and succulent. 
These Spanish Tagines are designed to be used over direct heat rather than in the oven. The deep cazuela base, typical of Spanish tagines, can be used without the lid. 
Soak the tagine base overnight before using it for the first time.  
Season the inside of the lid by rubbing with olive oil. 
Put the tagine lid into a cold oven, turn oven to 180 degrees C and leave for 1 to 2 hours. 
Do not put the base on the heat empty. ie add a little oil.
Always begin cooking on a low heat. Heat can be increased once the dish is warm
Do not subject to abrupt temperature changes
Suitable for us on gas or electric hobs, open fires and barbecues