CLEANING AND CARE:
Always cool the tagine for a short time before soaking or washing in hot soapy water. Do not plunge the tagine, while hot, into cold water as thermal shock damage to the enamel may occur.
Wipe over the whole lid with a hot soapy cloth paying particular attention to the unglazed rim - this should be cleaned after each use to prevent any build up of grease.
Nylon or other soft abrasive pads and brushes can be used to remove stubborn residues. Do not use metallic pads or harsh abrasive cleaning agents, such as bleach, as it will damage the enamel.
If there are sever food residues, soak the tagine in hot water for 15-20 minutes, then wash in the usual way. Repeat if needed.
Always dry the lid and based thoroughly. Lay the lid on its side for a short while to ensure the rim is completely dry. Never store them away still damp. Store in a dry cupboard or airy space with the lid in an upright position to avoid damage.
Black enamel cooking surfaces will, over time, produce a patina (a brownish film). Do not attempt to clean this off as it enhances the cooking performance and food release from the surface.
Both the base and lid are dishwasher safe. Always allow the cycle to complete before opening the door. An incomplete cycle retains moisture in the machine and over time damage may occur to the surface, particularly if the enamel is damaged.
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