- Attractive terra cotta dishes
- Sunny yellow glaze
- Made by hand in Catalunya
- Great for tapas
- Food safe, lead free
- Size - 4 x 4 oz/0.5 cup
These charming cazuelas bring a burst of color to your table. Made of rustic terra cotta, they are ideal for serving tapas-sized portions of olives, nuts, sliced cheese or even hot dishes like garlic shrimp. This 4-pack of sunflower yellow dishes will become a favorite for years to come.
Visit any restaurant in Spain and you are likely to find that they use cazuelas. Not only are they ideal for Spanish classics like albondigas meatballs or Padrón peppers, we often use them for side dishes at dinner or as snack bowls.
Our cazuelas are crafted from terra cotta with small handles added by hand - they call them “orejas” (ears) in Spain. All glazes are food safe and lead free.
Craftsmen in the town of Breda in Catalunya produce these cazuelas. Located in a region famed for ceramics since Roman times, the local clay has the ideal consistency for making sturdy terra cotta dishes.
Note: Never transition a cazuela from high heat to water or a cold area as it could crack. Similarly, never place a cold cazuela on high heat. Always heat or cool cazuelas very slowly. Wash by hand.
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 2 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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