Terra Cotta Cazuelas - 4.5 Inches (4 Dishes)
- Handmade by skilled artisans
- Great for serving hot or cold dishes
- Warm, rustic serving dishes
- Lead-free, food-safe
- Size - 4 x 4 oz/1/2 cup
Cazuelas, terra cotta dishes, have been used in Spain for literally thousands of years - from the humblest home to the grandest manor house. Terra cotta is rustic earthenware, and can be used for sizzling hot tapas or a bowl of crisp olives.
A 4.5-inch diameter dish is a handy size for serving tapas snacks like almonds, caper berries or Spanish olives. Put an extra one beside the other dishes for olive pits or stems.
The glaze on the cazuelas is lead-free and the cazuelas are safe for the oven. One of our favorite tapas to serve in these dishes is Gambas al Ajillo - small shrimp sizzled in olive oil with garlic and cayenne pepper flakes! We simply heat the oil in the oven, add the ingredients to cook for a few minutes, and serve right in the cazuela dish.
Use and Care
To clean, soak in sudsy water and scrub with a soft brush to remove any hardened food.
This sturdy clay cookware is safe to use in the oven or on the stovetop. Before cooking with your cazuela, you will need to cure it using the directions below. If it has not been used for cooking for an extended period of time, it should be cured again prior to use.
Avoid intense heat such as flame applied directly to the dish. A flame tamer or other type of buffer is necessary. Introduce heat in a gradual process whenever possible rather than placing it in the target heat level.
If the cazuela is properly cured it should be able to handle temperatures up to 500°F, such as in a pizza oven, provided it is heated gradually.
Standard curing method - 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.
Alternate curing method - Especially if you intend to use the cazuela to cook strongly flavored fish or seafood. After soaking, rub the inside of the base with olive oil and put into a preheated 300°F oven for 1 1/2 hours. Turn off the heat and let cool.
You May Also Need
May We Suggest
"Fabulous product, good directions on howto season, and it was carefully packaged for shipping!"
Pam - Wharton, NJ November 2022
"Beautiful craftsmanship and made the table look fabulous once the tapas were set on them!"
Patricia - Ontario, CA October 2022
"Love these, great for tastings!"
Barbara - Easton , PA September 2021
Abraham - CLIFFSIDE PK, NJ July 2021
"Even though the box was dented upon arrival, the ramekins where still intact. Very well packaged with tender loving care. Thank you!"
Kyoko - Kailua-Kona, HI May 2021
"I love these cazuelas! They are just the right size to serve some of my favorite meals to my friends and family."
ROMAN - Saint Paul, MN June 2014
"I love it!!!! It's so cute and practical!"
adriana - austin, TX May 2014
"These worked out great for our tapas recipes!"
Ginger - HIGHLANDS RANCH, CO April 2014
"the real deal; different sizes for a variety of uses; wish you had the cuajada cup version"
Bill - Hampstead, North Carolina January 2013
MariaCristina - Menifee, California January 2013
"Used these lovely little dishes this past weekend for shrimps tapas. They were perfect for my guests."
Mercedes - November 2011
"Love them--will order more."
Sharyl - August 2010
"I love these--perfect for creme brulee."
sv - April 2010
"great as individual ramekins for so many recipes, I use them anywhere that a unique container or dish is appreciated."
raymero - July 2009