- Handmade cookware
- Rustic dish with white glaze
- For tapas or cooking small dishes
- Oven to table
- Food safe, lead free
- Size - 4 x 4 oz/0.5 cup
These charming little cazuela dishes will become a favorite in your kitchen! These classic terra cotta dishes have a cheerful white glaze, and are great for serving tapas and other small bites.
Cazuelas are a favorite in our kitchen, just the right size for holding diced herbs or other ingredients for recipes. They are also excellent for holding chilled olives or roasted nuts when you are ready for a snack.
These cazuelas are made in Catalunya, where each one is formed and small handles are added by hand – called “orejas” in Spain. The clear and bright white glazes are food safe and lead free, excellent for serving your favorite tapa.
These cazuelas come from the town of Breda in Catalunya, where they have been making terra cotta cookware since Roman times. The local clay produces a terra cotta that holds heat, great for keeping meals warm even after the dish is brought to the dining table.
As each piece is hand painted, the exact color may vary.
How to Cure Your New Cazuela for Cooking:
If you are planning on cooking with your cazuela, you will need to soak and cure it using the following directions.
Soak the entire dish in water to cover for 12 hours. Drain and wipe dry. Rub the unglazed bottom with a cut clove of garlic (we are not sure how the garlic works, but why argue with tradition?) Fill the dish with water to 1/2 inch below the rim, then add 1/2 cup of vinegar. Place the dish on a flame-tamer over low heat and slowly bring the water to a boil (no flame tamer? Crumple a sheet of aluminum foil and create a ring that you place over your burner to create about an inch of space between the heat and the cazuela).
Let the liquid boil down until only about 1/2 cup remains. Cool slowly and wash. Your cazuela is ready for use - the garlic has created a seal. This technique has been used since the Middle Ages. It seasons the pot, kills bacteria and hardens the unglazed parts.
Especially if you intend to use the cazuela to cook strong flavored fish or seafood, after soaking, rub the inside of the base with olive oil and put into a preheated 300 degree oven for 1 1/2 hours. Turn off the heat and let cool. Either method will strengthen your cazuela.
To clean, soak in sudsy water and scrub with a soft brush to remove any hardened food.
If you have not used the cazuela for an extended period of time, you may need to re-cure it before use.
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"Just what I wanted for individual serving/baking!"