Buying & care
Caring for Moroccan Clay Cookware
Moroccan clay cookware — tagines, tanjia pots, bowls and braziers — is beautiful, effective and, treated well, remarkably long-lived. Treated carelessly, it cracks. The good news is that clay asks for only a handful of simple habits: season it, heat it gently, wash it kindly and store it dry. Master those and a single tagine can serve you for many years.
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- 8 min
- Guide
- Buying & care
- Updated
- 19 July 2026
At a glance
- Thermal shock is the enemy: sudden heat or cold changes are what crack clay.
- Season new unglazed clay, and always heat from cold with a diffuser on gas or electric.
- Wash by hand with little soap, dry fully, and store where air can circulate.
- Small hairline cracks can often be nursed along; a milk simmer is the classic fix.
The golden rule: avoid thermal shock
Almost every cracked tagine is a victim of thermal shock — clay expanding or contracting too fast when it meets a sudden change in temperature. This means never putting a cold clay pot onto a high flame, never setting a hot pot on a cold or wet surface, and never adding cold liquid to a hot pot or plunging it into cold water to wash. Always heat clay gradually from cold and let it cool slowly.
On gas or electric, a heat diffuser is essential: it spreads the burner's concentrated heat into the gentle, even warmth clay is built for. Clay will not work on induction at all. Treat these not as suggestions but as the core habits that keep clay intact.
Cleaning, drying and storage
Clay is porous and dislikes harsh treatment, so its cleaning routine differs from metal cookware.
- Cool first: let the pot cool before washing, never rinse a hot pot under cold water.
- Minimal soap: unglazed clay absorbs detergent; use little, or hot water and a brush.
- No soaking: a quick wash, not a long soak, which waterlogs porous clay.
- Dry fully: air-dry completely before storing to prevent mustiness and mould.
- Store airy: keep the lid off or ajar so air circulates inside the pot.
Re-seasoning and rescuing cracks
Keep unglazed clay in condition by re-oiling the interior whenever it looks dry, and give a heavily used pot an occasional soak-and-oil, just as when new. If a fine hairline crack appears, the traditional rescue is to simmer milk gently in the pot; the proteins and fats seep into the crack and can seal it, extending the pot's life. Larger cracks, sadly, usually mean retirement to serving or planting duty.
Store the pot somewhere it will not be knocked, since clay chips easily. For the seasoning routine in full, see how to season a clay tagine; for matching the pot to your hob, the stove-type guide; and for finish differences, glazed vs unglazed.
Frequently asked questions
How do you care for a clay tagine?
Season it when new, always heat it gently from cold with a diffuser on gas or electric, and avoid sudden temperature changes. Wash it by hand with little soap and no long soaking, dry it fully, and store it with the lid ajar so air circulates.
Why do clay tagines crack?
Almost always from thermal shock: heating cold clay too fast, setting a hot pot on a cold surface, or adding cold liquid to a hot pot. Clay expands and contracts with temperature, and sudden changes make it split. Gentle, gradual heating and cooling prevent it.
Can you fix a cracked clay pot?
Fine hairline cracks can often be nursed along by gently simmering milk in the pot, as its proteins and fats seep in and help seal the crack. Larger or spreading cracks usually cannot be safely repaired, and the pot is best retired to serving or decorative use.
Should you use soap on clay cookware?
Use as little as possible on unglazed clay, since it is porous and can absorb detergent, tainting future food. Often hot water and a stiff brush are enough. Glazed clay tolerates a little soap more readily, but a gentle hand-wash is still best.