I recently purchased this at a gourmet grocery store in their culinary arts section.I contacted the maker (Souk Ceramique) and received an email right away.They told me that it does not have a hole because it is a hand-thrown clay piece.The manufactured ones need holes because their tops sit on their bases tightly and the hole is necessary for steam to vent.In a hand-thrown tagine, the steam can vent around the base.Also, to season it - soak it overnight in water.Then allow it to dry, coat the inside with olive oil, and put in a cold oven.Heat the oven to 350 degrees and allow the tagine to heat with it and then leave it for an hour and a half to two hours in there.Don't put it in cold water while it is hot.Let it cool down on its own.If it isn't used often, it should be re-seasoned every few months.I've read variations on the seasoning, but that is the best that I can find for now (some said soak it for one hour in water - other sites said 4 hours).I was impressed by the prompt and helpful reply from customer service, and I like the product.The company truly tries to keep the old world alive through its authentic tagines.Product Description
Le Souk Ceramique specializes in making authentic, artisanal hand-painted ceramic tableware. All of our pieces are food safe and truly painted entirely free-hand. We started our studio in Tunisia in 1997 and maintain a positive, safe, progressive workplace. We paint and stock 8 to 10 different designs in about 30 different shapes, usually introducing one or two new designs each year.
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