'Seasoning' a tagine pot: Conflicting instructions. ???

[trof]

One website says soak it in water for 24 hours.
Bottom AND top?
They don't say.
Another says ONE hour.

And then wipe with olive oil and...wash with soap and water.
???
So you wipe on the oil and then wash it off?
That makes NO sense.

And yet another says fill the bottom with 1/2 water-1/2 milk and slowly bring to a boil for 15 minutes.

Glazed...unglazed...no differentiation.
It would seem to me that a glazed pot would need no 'break in'?

So...any Tagine pot experts here?
Help.
Thanks

[trud]

1. Taste of Morocco

This is from "Taste of Morocco":

In the bottom part put 1 peeled, sliced onion, 4 sliced carrots, 2 peeled cloves garlic, 1 bay leaf, 5 cups water,4 tablespoons olive oil. Cover with lid and cook in a preheated 275-300 degree oven for 30-40 minutes. Remove from oven and allow to cool gradually. Discard vegetables. Wash tangine.

I can see that I'm going to have to acquire one of these instead of just being a spectator. Most, not all, tangine dishes are not vegetarian, so I haven't been motivated before. I am astonished that this is the only one of my numerous North African/Middle Eastern cookbooks that says how to do this. Even the two Paula Wolfert books do not say how to.