Cazuelas, terra cotta dishes, have been used in Spain for literally thousands of years -- from the humblest home to the grandest manor house. This style is perfect for treating your guest to an individual portion of sizzling gambas al ajillo (garlic shrimp) or calamares -- anything which is best served lastingly hot. The long handle makes it easy to maneuver.

Our premium terra cotta is superior to any other in America because it is made following a traditional Roman formula which involves mixing in small pebbles to the clay so that the finished product is much stronger and retains heat for a longer time.  (more info)

Cazuelas, terra cotta dishes, have been used in Spain for literally thousands of years -- from the humblest home to the grandest manor house. This style is perfect for treating your guest to an individual portion of sizzling gambas al ajillo (garlic shrimp) or calamares -- anything which is best served lastingly hot. The long handle makes it easy to maneuver.

Our premium terra cotta is superior to any other in America because it is made following a traditional Roman formula which involves mixing in small pebbles to the clay so that the finished product is much stronger and retains heat for a longer time.

But the use of this cazuela is not limited to hot things -- this 4-inch diameter dish is 1 inch deep is a handy size to serve tapas such as olives, almonds, caper berries etc. Put an extra one beside the other dishes for olive pits or stems.

The glaze on the cazuela is perfectly safe for all applications -- it contains no lead. We provide directions for a simple seasoning (essentially soaking in water for a few hours) which renders the cazuela good for stovetop, oven or microwave. When cooking with terra cotta, the key is to increase heat gradually.

  (less info)