- Classic terra cotta dish
- Great for casseroles and baked goods
- Keeps dishes warm
- Lead-free, food-safe
- Size - 12 in x 9 in/31 cm x 22 cm
This rectangular dish is a good size to cook empanadas or other traditional dishes. We find it so versatile we use it for evereything - we prepare cornbread in this kind of cazuela and bring it directly from the oven to the table.
The terra cotta keeps the meal nice and warm for quite a long time, even after serving at the table. It is still hot when the family wants seconds. The glaze on the cazuela contains no lead. It is safe for all cooking applications and is 2.5 inches deep.
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.
May We Suggest
"Love these dishes. Have a whole set but had to lug them home from Spain."
Mary Britton - Tucson, AZ - Jul 22, 2014
"This is a beautiful stove to table option for cooking. I love this casserole!"
Grace Knaak - Rochester, NY - Mar 30, 2014
"very useful; great for cooking in & serving from"
Bill Woodhouse - Hampstead, North Carolina - Jan 17, 2013
"I have many of Cazuelas and have started using them on an open fire to cook outside. I cured them all before using and also make sure there is moisture for the food to cook with. I love them , the food comes out great and stays warm for a long time."
mlj - Wilmington, Massachusetts - Sep 8, 2012
"I love all my cazuela and have been using them in the oven and on the stove with a heat diffuser. I've made sauces, beans, soups and stocks. "
Tom NYC - Apr 19, 2011