- Set of 4 terra cotta dishes
- Rustic serving dishes, great for tapas
- Lead-free, food-safe
- 4.7 in/12 cm diameter
- Size - 4 x 4 oz/1/2 cup
Cazuelas are terra cotta dishes popular in every region of Spain. They add a rustic accent to your table and are perfect for serving simple tapas, from a bowl of Marcona almonds to a sizzling portion of garlic shrimp.
These 4.7 Inch cazuelas hold about a 1/2 cup of food. They can be used in the oven if properly cured.
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 strongly 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
"Están medio chicas. Pero bonitas y útil para un postre."
Carmen - Las Cruces, NM November 2019
"Excellent product for serving our tapas"
Richard - Marshall, MI June 2019