How to Cure Your New Cazuela
(Thanks to author Paula Wolfert for this information)
Clay pots are fragile - they inevitably do break - but proper curing will harden them to the point that they can be used with a flame-tamer over direct heat.
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.
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 and lid with olive oil and put into a preheated 300 degree oven for 1.5 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.
"Is a flame tamer needed with an electric stove?"
Joanne, New Hope, PA
"I don't think so. The idea of the flame tamer is to distribute the heat more uniformly. But I think that is what electricity does by design. Just be careful you do not have extreme temperature changes -- gradual ones are safest." - Don Harris
"I love my cazuelas but wow, that is a lot of work to do before using them. Oh well, I'll try it and hope it works."
Gloria Viorge, United States
"Dear Gloria, I think you like the cazuelas a lot. As you may have read the clay comes from a clay pit near Girona used since Roman times; and they add some gravel to the clay mix before firing it so that heat will be especially retained and it will be more resistant to cracking. You will enjoy cooking with it -- or just using it as a serving dish." - Don Harris