How-to guide
How to Clean a Tagine Pot — Caring for Earthenware and Glaze
A tagine will last for years if you clean it kindly, but the wrong approach — harsh detergent on raw clay, a cold rinse of a hot pot, soaking unglazed earthenware for hours — can strip its seasoning, taint its flavour or crack it. The rules differ a little for glazed and unglazed pots. This guide covers cleaning both without doing harm. It complements the initial care in how to season a new tagine pot, keeping your seasoning intact over time.
About 15 minutes
Step by step
- 1
Let it cool first
Always let a tagine cool down before washing it. Plunging a hot earthenware pot into cold water, or running the cold tap over it, causes thermal shock that can crack the clay. Patience here protects the pot; wait until it is no more than warm before you start cleaning.
- 2
Hand-wash, never the dishwasher
Wash a tagine by hand. Dishwashers are too harsh for earthenware and can strip seasoning, damage glaze and crack clay with their heat and jets. Warm water and a soft sponge or cloth are all you need for most cleaning. Keep the tagine out of the dishwasher entirely.
- 3
Go easy on detergent for unglazed clay
For unglazed or partly glazed tagines, use little or no washing-up liquid, as porous clay absorbs detergent, which can then taint the next dish. Often warm water and a brush or sponge suffice. Glazed tagines tolerate a little mild detergent, but even they do not need harsh scouring.
- 4
Loosen stuck-on food gently
For baked-on food, soak the pot briefly in warm water to loosen it rather than scrubbing hard or scraping with metal, which scratches glaze and gouges clay. A short soak and a soft brush or wooden implement lift most residue. Avoid long soaks of unglazed clay, which waterlogs it.
- 5
Dry it thoroughly
Dry the tagine completely before putting it away. Earthenware holds moisture, and storing it damp can lead to musty smells or even mould. Let it air-dry fully, ideally somewhere warm and airy, and make sure both base and lid are bone dry before stacking or storing them.
- 6
Re-oil unglazed clay occasionally
From time to time, and especially if the surface looks dry, rub a little oil into the inside of an unglazed tagine to keep the clay conditioned and maintain its seasoning, as you did when you first cured it. This keeps an unglazed pot in good, non-sticking, well-sealed condition over the years.
Common mistakes to avoid
- Rinsing a hot tagine under cold water, cracking it with thermal shock.
- Putting an earthenware tagine in the dishwasher.
- Using lots of detergent on unglazed clay, which absorbs and later taints food.
- Scrubbing or scraping stuck food with metal, damaging glaze and clay.
- Storing the pot damp, so it turns musty or mouldy.
Tips from the kitchen
- Let the pot cool fully before washing to avoid cracking.
- Hand-wash only — never use the dishwasher.
- Use little or no detergent on unglazed clay; warm water often suffices.
- Soak briefly to loosen stuck food rather than scrubbing hard.
- Dry it completely and re-oil unglazed clay now and then.
Questions
Can I put a tagine in the dishwasher?
No. Dishwashers are too harsh for tagines: the heat and jets can crack earthenware, strip the seasoning from unglazed clay and damage glaze. Always hand-wash a tagine with warm water and a soft sponge or brush. Keeping it out of the dishwasher is one of the simplest ways to make it last for years.
Should I use soap on an unglazed tagine?
Use little or none. Unglazed, porous clay absorbs washing-up liquid, which can then leach into and taint the next dish you cook. Often warm water and a brush or sponge are enough, with a brief soak for stuck-on food. Glazed tagines tolerate a little mild detergent, but none needs harsh scouring.
How do I get baked-on food off a tagine?
Soak the cooled pot briefly in warm water to loosen the residue, then lift it away with a soft brush, sponge or wooden implement. Avoid scrubbing hard or scraping with metal, which scratches glaze and gouges clay. Keep soaks short for unglazed tagines, as long soaking waterlogs the porous clay.
How do I store a tagine so it doesn't smell musty?
Dry it completely before putting it away, as earthenware holds moisture and stored damp it can turn musty or even mouldy. Let both base and lid air-dry fully, ideally somewhere warm and airy. Storing the lid slightly ajar or with paper between the pieces also helps air circulate and keeps it smelling clean.
Learn it hands-on in Marrakech
Reading is one thing; doing it beside a local host is another. Book a Marrakech cooking class, or explore the medina on a guided food tour.