Lidded Terra Cotta Cazuela Casserole$49.95
- Lidded casserole
- Artisan handmade in Spain
- Lead-free, food safe
- Size - 48 oz/6 cups - 9.5 in diameter, 2 in deep
I love the basic simplicity of terra cotta -- clay, low fired with an interior glaze. The clay for these pieces has been used since Roman times to produce some of the most lasting examples of this fundamental craft. What makes this a special piece is that it is made following a classical 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. This premium terra cotta is superior to any other in America.
The graceful form of this lidded casserole looks very attractive when you bring it to the table. This lidded dish can be used in the oven as well as for serving soups and other recipes. The glaze on the cazuela is perfectly safe for all applications -- it contains no lead.
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.
May We Suggest
"I love the cazuela, i cooked the rabbit there and came out delicious, thank you"
Luis - CHICAGO, IL September 2021
"I've had this now for several years and it is my "go to" since my husband and I retired. Just the right size casserole/pan for us. Plus, we also use it to hold warm flour or corn tortillas! Much nicer to pass around the table than those gross plastic warmers. And by warming it first, it keeps the tortillas warm and soft for the whole dinner. Thanks for such a versatile product!"
Robin - Los Gatos, CA May 2021
DONNA - galena, IL October 2014
"for stovetop and oven it is great!!"
NORMA - GLENDALE, NY March 2014
"I like the casserole,very nice and good quality."
galina - April 2012