How do I use a tagine?
I just received a beautiful tagine from Williams Sonoma but it doesn't include directions. Can I put it on the stove or only in the oven? All my tagine recipes seem to have you saute on the stove then on the stove or bake in the oven...and do i soak the lid first, which is clay? Does it need to go into a cold oven, like a Schlemmertopf? Thanks!