Terra Cotta Cazuela - 9.5 Inches$19
- Hand-made by skilled artisans
- Perfect for a small paella!
- Lead-free, food-safe
- Size - 48 oz/6 cups
This cazuela is a 9.5-inch diameter dish which is two inches deep. It is a good size for cooking shrimp, fabada bean stew, fideua or other traditional dishes -- also good for a small paella, if you do not have a pan available. The glaze on the cazuelas is lead-free.
Cazuelas, terra cotta dishes, have been used in Spain for literally thousands of years. The art of cuisine began in clay pots such as these, which can be brought to the table straight from the oven.
Our cazuelas are unique in that they are made by potters who have followed an ancient Roman formula for centuries. 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.
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
"Very useful size …small but large enough for a couple"
Patricia - Sarasota, FL October 2021
"Beautiful and well crafted. I used it to make Cremat (slowly heating it up first) and it was fantastic."
Arturo - St Petersburg, FL August 2021
DONNA - galena, IL October 2014
"Love this dish. Quality product!"
Lee - St. Andrews March 2014
"Pleased with quality of purchases -- have not had time to season them before use. However, disappointed that finding them "in stock" is a problem. We wanted to order more -- found them "out of stock" again!"
Mary - Tallahassee, FL March 2014
"Have been using mine for three years and they are wonderful. Perfect for roasted veggies or potatoes and to roast chicken. They look pretty on the buffet table. These are staples in our home."
Sonia - Oakland County, MI July 2013
Sylvia - Radcliff, Kentucky August 2012
"I love the cazuela dish. I also have a 9 X 12. They are wonderful to bake things. Things don't seem to ever burn in these dishes. And cleanup is easy, even if something is baked on. I just pour some hot water and a little detergent in and let it soak a bit, everything wipes out easily. I couldn't recommend a casserole more. Thank you La Tienda."
Carol - December 2010
Ken - September 2010