How many times do I have to soak a Tajine? (Tagine)?

I bought a glazed brown clay Tajine, (not the Emile Henry one) and the instructions said to soak it over night in water before use. But it didn't say if I have to do that every time I use it or only the first time I use it. Does any one know for sure if I have to soak it every time? Thanks for your help/How many times do I have to soak a Tajine? (Tagine)?
Tagine Curing and Seasoning:



TAGINE SEASONING

In order to use your cooking tagine and get optimum taste from your recipes, it is highly recommended if not, mandatory that it is seasoned before initial use. Please follow these simple instructions below for maximum results:



The new tagine needs to be first submerged in water for at least 1 hour.

Rub the inside of the base and lid with olive oil.

Put into a cold oven and set temperature at 350 F and leave for 1.5 to 2 hours.

This process will strengthen your tagine and insure addition of a distinct flavor that tagine lovers seek at every use.



TAGINE CLEANING

It is recommended that you hand wash your tagine, as it has not been tested for dish wash machines. Do not leave submerged in soapy water.



NOTE

Tagines sometimes may look chipped on the sides or the top. As tagines are being fired in traditional kilns, they may stick to each other and they are hand separated, which leaves the impression of a chip. Please understand that this is a normal occurence and in no way is a defect. These tagines are hand-made using basic tools and in somewhat primitive conditions. Small imperfections, such as tight fits and natural color variations are to be expected and valued as part of the non-industrial beauty of the product.



Most tagines do not have a hole punched on the lid and its presence makes no difference. It is merely a design preference.



If you do not use your tajine for a long period of time, you may need to re-season it before use.
Before first using your cooking tagine: Soak in water for 24hrs. Dry. Coat inside %26amp; out with olive oil %26amp; put in cold oven. Set temp. to 100c %26amp; leave for 1.5 hrs. The tagine is now ready for use.

Each time you cook:

Soak in water for 24hrs. before using. Warm the base up slowly over a low flame %26amp; don't subject your tagine to intense temp. changes (don't place on cold surface). Once hot enough , fry onion, meat %26amp; add vegetables then add your liquid. Put on lid %26amp; leave it to simmer for as long as reguired. Check %26amp; stir occaisonally, adding more hot liquid as needed.

Don't rush the cooking timeHow many times do I have to soak a Tajine? (Tagine)?
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