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Did you know? A Tajine pot is a traditional cooking pot used in North Africa. The tajine derives most of its liquid from the ingredients. As it cooks the liquid turns to vapour which accumulates on the inside of the graduated lid and runs down the inside edges back into the pot. This way the stew is not covered with water the same way as with a normal stew and the dish can also attain a delicious browning effect.
Before using the tajine for the first time wash in hot soapy water, dry thoroughly and season lightly with oil or butter.
LOW OR MEDIUM heat is sufficient for obtaining the best cooking results. Never overheat the pot (maximum temperature of 200-240 C is indicated on the packaging for each specific range). Cast aluminium is a very good conductor of heat and continual overheating could damage the coating. Do not heat the pot when it’s empty.
The pot must be used for cooking only. Do NOT use the pan for conserving (stocking) the food for longer periods as some aggressive food can damage the coating.
Use ONLY WOODEN and NYLON utensils and do not cut the food in the pan.
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