Put a lid on it. Great for slow-cooked stews, this clay lid's cone shape funnels condensation directly back to the dish for moist, tender meats and vegetables. The shape of the lid also creates circulation, infusing food with rich aromatic flavors.
Before using for the first time, soak in cold water for at least two hours, dry and rub the interior with olive oil. Place the lid in a cold oven, set temperature to 300ºF and leave for two hours. Turn off heat and let lid cool completely in the oven. Hand wash with warm, soapy water and coat the interior with olive oil before storing or using. To avoid cracking, avoid placing the hot lid on a cold surface or into cold water.
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|Clay Tagine Lid||No Longer Available|