I recently brought a nice big clay tajine. I am unsure how to go about the seasoning for it. The two guys in the shop disagreed greatly however.
One man told me to rub a raw garlic clove all over the inside base but not on the top. He then said to bake in the oven on 400F for 30 mins.
The other said rub a raw tomato on the base AND the top, and heat in oven for 40 mins at 200F.
Is there any correct way of doing this? My tajine smells strongly of clay at the moment, which isnt a bad thing! So I am inclined to think a raw garlic clove would be the way to go?
Any tips and advice would be appreciated, as I want to start using it on the weekend!