Tagine & braising
The Tagine Pot: A Complete Buyer's & User's Guide
A tagine is the shallow round pot with a tall conical lid that gives Morocco's most famous dish its name. Buy the right one and treat it well, and it will braise tender, glossy, deeply flavoured food for years. Buy the wrong one — a decorative painted piece meant only for serving — and it may crack on the first flame. Here is how to get it right.
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- 9 min
- Guide
- Tagine & braising
- Updated
- 19 July 2026
At a glance
- Cooking tagines are thick, plain or lightly glazed clay; decorative ones are thin and brightly painted.
- Always use a heat diffuser on gas or electric, and heat slowly from cold.
- Season a new clay tagine before first use to strengthen it and reduce cracking.
Cooking tagine vs decorative tagine
The single most important distinction, and the one that trips up most buyers in the souk. A cooking tagine is made of heavier, often unglazed or simply glazed clay, plain in colour, built to withstand heat. A decorative tagine is thin, elaborately hand-painted and glazed for looks — it is a serving dish and a souvenir, and it will likely crack if you put it over a flame.
If you want to cook, ask specifically for a tagine for cooking (not painted), tap it to hear a solid rather than tinny sound, and check for a smooth, even base. Many households own both: a plain one for the fire and a beautiful painted one for the table.
Glazed vs unglazed, and choosing a size
Unglazed clay breathes slightly and, once seasoned, many cooks feel it lends a subtle earthy depth; it needs more careful seasoning and hand-washing. Lightly glazed clay is easier to clean and a little more forgiving. Either works well for braising.
- Size: a 28–30cm base suits two to four people; go larger for family cooking.
- Base thickness: thicker bases resist cracking and heat more evenly.
- Lid fit: the conical lid should sit snugly so steam recirculates rather than escaping.
- Lead-free glaze: for a cooking tagine, confirm the glaze is food-safe and lead-free.
Seasoning, using and caring for it
Season a new clay tagine before first use: submerge it in water for a couple of hours, dry it, then rub the interior with olive oil and warm it gently in a low oven for an hour or two. This strengthens the clay and reduces the risk of cracking.
In use, always place a heat diffuser between a clay tagine and a gas or electric hob, start from low heat and raise it slowly — never subject cold clay to a high flame or a sudden temperature change. Clean by hand with minimal soap, and let it dry fully before storing. Do not buy a tagine that will only ever look pretty if you actually want to cook; and if you would rather braise in metal, our cast iron vs clay tagine guide compares the options.
Frequently asked questions
How do I know if a tagine is for cooking or decoration?
Cooking tagines are heavier, plain or lightly glazed clay built to take heat; decorative ones are thin and brightly hand-painted, meant only for serving. Ask specifically for a cooking tagine, check for a thick even base, and avoid ornately painted pieces for the stove.
How do you season a new clay tagine?
Soak it in water for a couple of hours, dry it, rub the inside with olive oil, then warm it in a low oven for an hour or two before first use. This strengthens the clay and reduces cracking. Repeat lightly if it sees heavy use.
Can you use a clay tagine on a gas or electric stove?
Yes, but always use a heat diffuser to spread the flame, start from low heat and raise it slowly. Never put cold clay over a high flame or expose it to sudden temperature changes, which cause cracking. On induction, clay will not work directly.
What size tagine should I buy?
A 28–30cm base serves two to four people well; choose larger for family-sized cooking. Make sure the conical lid fits snugly so steam recirculates, and favour a thicker base for even heat and durability.