This cazuela is a 9.5-inch diameter dish which is two inches deep. It is a good size for cooking shrimp, fabada bean stew, fideua or other traditional dishes -- also good for a small paella, if you do not have a pan available. The glaze on the cazuelas is lead-free. We provide directions for a simple seasoning (essentially soaking in water for a few hours) which renders the cazuela good for all applications: stovetop, oven or microwave. When cooking with terra cotta, the key is to increase heat gradually.  (more info)

This cazuela is a 9.5-inch diameter dish which is two inches deep. It is a good size for cooking shrimp, fabada bean stew, fideua or other traditional dishes -- also good for a small paella, if you do not have a pan available. The glaze on the cazuelas is lead-free. We provide directions for a simple seasoning (essentially soaking in water for a few hours) which renders the cazuela good for all applications: stovetop, oven or microwave. When cooking with terra cotta, the key is to increase heat gradually.

Cazuelas, terra cotta dishes, have been used in Spain for literally thousands of years. The art of cuisine began in clay pots such as these, which can be brought to the table straight from the oven.

Our cazuelas are unique in that they are made by potters who have followed an ancient Roman formula for centuries. Although terra cotta is nothing more complicated than moistened clay, low fired with an interior glaze so it can hold liquids, this particular technique that they follow involves including small pebbles in the mix which strengthens the bowl and increases its heat retention. La Tienda is the only source for this high quality cazuela in America

  (less info)