The soaking is probably to get out water soluble iron or calcium compounds that, while not unwholesome, might impart an unwelcome rust or chalky flavor to the first dishes cooked in it. The olive oil is to put a food safe coating into the pores and surfaces. I’d imagine being particular about the oil is sticking with the known procedure to avoid experiments with adverse results
Corvis_74 t1_j36bkg0 wrote
Reply to Can someone explain the science behind the directions to cure & season my terracotta tagine? by JohnQuincyAlias
The soaking is probably to get out water soluble iron or calcium compounds that, while not unwholesome, might impart an unwelcome rust or chalky flavor to the first dishes cooked in it. The olive oil is to put a food safe coating into the pores and surfaces. I’d imagine being particular about the oil is sticking with the known procedure to avoid experiments with adverse results