Terra Cotta Cazuela - 12.8 Inches$49.95
- Handmade by skilled artisans
- Versatile size and shape
- Lead-free, food-safe
- Size - 96 oz/12 cups
A very versatile size cazuela -- you might use it to make a small paella, or similar rice dish. Cazuelas, terra cotta dishes, have been used in Spain for literally thousands of years. Our cazuelas are unique in that they are made by potters who follow a Roman formula that has been employed for centuries in this area of Spain.
Although terra cotta is nothing more complicated than moistened clay, low fired with an interior glaze so it can hold liquids, this particular technique that they follow involves including small pebbles in the mix which strengthens the bowl and increases its heat retention. La Tienda is the only source for this high quality cazuela in America.
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
"Love this dish. Quality product."
Lee - St. Andrews March 2014
Cynthia - Lawrenceville, GA February 2013
"one of the most beautifulest dishes i have the pleasure of seeing thank you"
john - Manteca, CA February 2013
"I got this and other "casuelas" for Christmas and I could not have had a better present, I was able to serve my Spanish dishes very proudly."
Alejandra - San Antonio, Texas January 2013
Alberto - April 2011
"As soon as I cured this Cazuela I used it stove-top to make a tomato sauce. With a flame tamer I sauteed my onions and garlic and then let me tomatoes simmer slowly. The great thing about this vessel is that the entire surface heats ups very evenly. "
Tom - March 2011
"I have had the 15" cazuela for years and absolutely love it for braising (osso buco, duck legs) and paella-type dishes. Great for warming and serving ribs, etc off the grill. But there are times the 15" is too large, so I am very happy to now have the 12" as well. Thanks for an excellent product."
Maya - December 2010
SR - May 2010