- Sturdy terra cotta with white glaze
- Traditional cookware
- Oven to table
- Keeps food warm after serving
- Food safe, lead free
- Size - 4 x 24 oz/3 cups
These delightful cazuelas are a go-to dish for the kitchen and will brighten up your table! These classic terra cotta dishes have a cheerful white glaze, and are perfect for roasting meats or potatoes, or for serving your favorite tapas.
These sturdy casseroles are just the right size for a side dish or for cooking classic Spanish favorites like pollo al ajillo (garlic chicken).
Our terra cotta cazuelas are made in Breda, where each one is formed, and small handles are added by hand – called “orejas” in Spain. They are food safe and lead free, perfect for serving any dish, from your favorite tapa to mashed potatoes!
These cazuelas come from the town of Breda in Catalunya, where terra cotta cookware has been the typical cookware since Roman times. The local clay contains a very fine gravel which produces a sturdy terra cotta that holds heat, excellent for keeping meals warm even after the dish is brought to the dining table.
As each piece is hand painted, the exact color may vary.
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.
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