I've not long returned from Morocco and I bought myself a tagine. Having got it home in one piece (along with 3 others as pressies for others!), I now need some advice. Mine is what I think is classed as a glazed tagine. It's glazed inside and out but not on the base or on the lip at the top of the base. I've read about seasoning it and there appear to be several ways of doing it, which would be best for mine? Also, and it's something I never gave a second thought to when I bought it, I have an electric hob. It's not an electric coil hob but a glass top one. I've seen that heat diffusers are not suitable for these, what could I use instead? I'm dying to get cooking!! Thanks in advance
