I hauled a handmade clay tangine back from Tangiers - the man who sold it to me in the market indicated I should season it with oil before using it. It is unglazed. I am thinking or rubbing it with olive oil and putting it in the oven at 150 for a few hours. Does that sound right?
Roast a chicken, save a dinner
45 Ways to Roast Chicken (All Become Dinner)
A Creamy Curry That's Mild on Heat But Not on Flavor
How Much Water Are You Using When Cleaning Dishes?
Before You Reach for a Can of Diced Tomatoes, Consider This
How Wabi-Sabi Works
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)