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They seep a little bit, but only water gets through. I think there is something about the tall thin neck which means the fat/oil forms a sort of lid that controls the liquid loss. I have made it in casserole dishes but never quite the same.
Annoyingly I had two Tangia pots. One got knocked and split. The other was used as a vase, but forgotten about and ended up with mould inside and out. It’s a very porous delicate clay. Cheap as chips in Marrakesh but no one seems to import them to the UK.
dancing james
mrJL
I saw those cooking in Marrakesh years ago and looked for one for sale back here but didn’t manage to find one. The one I use is pretty good as its lid doesn’t have a hole and is heavy so little juice is lost. Your recipe does remind me that I should buy some decent preserved lemons though