- 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 to serve 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 cayene 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.
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
"Exceptional Cazuelas ! Served as the perfect gift for anyone who loves being in the kitchen "
Armaan - Los Angeles , CA May 2019
"Love these little cazuelas."
Mimi - Vero Beach, FL February 2018
"Sent as gift to neighbor who was delighted. "
SMK - Jersey city, NJ December 2016
"Perfect size and amount (4) for making gambas and champiniones al ajillo "
Barry - Argyle, TX December 2016
"I used the cazuelas just as poolside BBQ decor with a red tablecloth. I hope to use for cooking soon."
ANNA - PENSACOLA, FL June 2016
"The dishes will get a lot of use."
JUNE - Zephyrhills, FL November 2015
"They are beautiful, sturdy and arrived well packed."
Linda - Niagara Falls, New York January 2015
"Very good quality and selection of products! "
Jacalyn - Austin, TX December 2014
"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