Terra Cotta Cazuelas - 6 Inches (4 Dishes)
- 4 pack of 6 inch dishes
- Artisan clay cazuelas, handmade
- Perfect for baking and serving as the clay retains heat
- Lead free, food safe
- Size - 4 x 8 oz/1 cup
When you cook with a classic terra cotta cazuela, you will find it heats evenly, and retains the heat longer than any other dish. So when you bring your soup, stew, or sizzling garlic shrimp to the table in a cazuela, you guarantee that your creation will be served at its best.
But cooking is not the only use for these handy dishes. We use this size to serve a few olives, Marcona almonds and other tapas. Cazuelas are very versatile - that's why they have been used since the time of the Romans.
These terra cotta baking and serving dishes are 1.25 inches deep, with approximately a 6-inch diameter to the outer edge. Because each cazuela is handmade, the measurements are not exact.
The glaze on the cazuela is perfectly safe for cooking on the stovetop or in the oven - it contains no lead.
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.
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"I just got my cazuelas yesterday, the packaging was perfect, well protected. Love them already, I can't wait to start cooking on them. I will certainly post a comment once done"
Renatta - Miami , FL July 2021
"My fiance wanted to try these dishes to serve small warm appetizers. They handle the oven perfectly and clean up well. We are waiting for others to be in stock to purchase a variety."
Sherry - Phoenix, AZ May 2021
"These are fantastic. Beautiful presentation for gambas al ajillo and eggs flamenco, which I had to try right away. I used the oven oil curing method and these cleaned up so easily. Surpassed my expectations"
Lesley - Spokane, WA August 2014
"Great dishes, I like the size for brunch especially, and they retain heat. It goes well with the terracotta tagine I bought at La Tienda too."
Joanne - Shirley, NY July 2014
"Easy to clean and bake in. I have used them several times and will buy the larger ones when they come back in stock."
Mary - MARS, PA May 2014
EDWARD - JAMESTOWN, RI May 2014
"I love these terra cotta dishes! I recently used them at a brunch and they were perfect for Eggs Flamenco. Cleaned up very easy. I look forward to the many other uses."
MERCEDES - Dallas, TX May 2014
"These are amazing for appetizers and single serving meal dishes. The food stays hot because these dishes hold the heat. Attractive to serve in and easy clean-up."
JB - Amherst, NH April 2014
"Wonderful, great for baking and serving."
Cathy - Port Richey, FL April 2014
"These worked out great for our tapas recipes!"
Ginger - HIGHLANDS RANCH, CO April 2014
"These make a beautiful presentation - stove or oven to table. What could be easier!"
Grace - Rochester, NY March 2014
"Nice looking, but the seasoning is a little strange."
Melford - Virginia Beach, VA March 2014
"These little Cazuelas are perfect for an unlimited amount of uses! I love them. Use them every day."
TONEY - silver spring, MD March 2014
"The terra cotta cazuelas are beautiful! They are well made and go from oven to table."
DB - PACIFICA, CA March 2014
"Very satisfied.easy to work with and easy to clean. Attractive serving dishes. "
LILIAN - OTTAWA, ON March 2014
"These were just as described and were packed well and arrived safely. I did not give them 5 stars because I save that for service above and beyond the expected."
Nancy - Marlborough, New Hampshire July 2012
STEVE - October 2011
"Made Gambas Pil Pil in these last night. Turned out beautifully! Can't wait to use them again."
Christie - July 2011
"These are exactly like the bowls we were served in at every tapas bar in Sevilla! I can't wait to cook everything in them. "
Elissa - October 2010
Paulie - August 2010
"the uses for these darling cazuelas are endless. Very well made, glazing is perfecto."
patty - July 2010
"Las conozco desde que era una nina,en mi tierra Andalucia se usan para cocinar,casi todas las comidas,el sabor de los alimentos son unicos."
cristina - April 2010
"These are great for cooking Gambas Pil Pil."
Jim - January 2010
"I love the cazuelas. They are perfect for the Flamneco dish I make for breakfast."
Maria - October 2009
"I haven't had a chance to use my new Cazuelas but am looking forward to using them. Need to know if I can use them in the microwave?? They are very NICE looking. Will let you know how they bake after I use them."
Katherine - July 2009