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Classic Terra Cotta Olla Stewing Pot or Storage Jar

$64
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Classic Terra Cotta Olla Stewing Pot or Storage Jar

Terra Cotta with Lid, 192 oz. - 1.2 gal | CA-22

ca-22 ca-22
  • In Stock
$64
 
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  • Handmade by skilled artisans
  • Traditionally for storing olives
  • Perfect for storage or as a decorative piece!
  • Lead-free, food-safe
  • Size - 9.5 inches wide x 8 inches tall with lid

This is a wonderful expression of the basic terra cotta form made from clay which has been used since classical times. We love the earthiness and simplicity of terra cotta - basic earth, low fired with an interior glaze. When you're not making soups in it, place it as a decorative piece on the shelf in kitchen, to enjoy it every day.

Until this century, this type of jar was the traditional way of storing olives.

You can use the jar for storing beans or rice in the kitchen; but even better, once the jar is cured, it is the perfect medium for a slow cooked stew. Absolutely food safe, lead-free terra cotta.

The Olla pot is 7 inches tall without the lid and 9.5 inches wide from rim to rim. For storage purposes, the pot and lid are 8 inches tall from top to bottom and 12 inches wide from handle to handle.


Use and Care

To clean, soak in sudsy water and scrub with a soft brush to remove any hardened food.

This sturdy clay cookware is safe to use in the oven or on the stovetop. Before cooking with your cazuela, you will need to cure it using the directions below. If it has not been used for cooking for an extended period of time, it should be cured again prior to use.

Avoid intense heat such as flame applied directly to the dish. A flame tamer or other type of buffer is necessary. Introduce heat in a gradual process whenever possible rather than placing it in the target heat level.

If the cazuela is properly cured it should be able to handle temperatures up to 500°F, such as in a pizza oven, provided it is heated gradually.

Standard curing method - 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.

Alternate curing method - Especially if you intend to use the cazuela to cook strongly flavored fish or seafood. After soaking, rub the inside of the base with olive oil and put into a preheated 300°F oven for 1 1/2 hours. Turn off the heat and let cool.

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