Tagine is a multi-purpose word in Moroccan culture used to describe the earthen, cone-shaped, tabletop cooking vessel used to steam dishes and impart flavor, as well as a category of recipe prepared within the very vessel. Tagines serve as both the cooking vessel and the serving dish for double duty use. We highly recommend curing your tagine before first use. 1. Soak the base and lid in water for 24 hours. 2. Pat dry, then brush surfaces with olive oil and place in a cold oven. 3. Heat the oven to 225 degrees Fahrenheit and leave in the oven for 2 hours. 4. Turn off the oven and let the tagine cool completely.