- 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
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.
When you use a classic terra cotta cazuela to cook with, 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. I 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.
The glaze on the cazuela is perfectly safe for cooking on the stovetop or in the oven -- it contains no lead.
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
Ronald Krueger - Grand Blanc, MI - May 15, 2016
"I have longed to have these caszuelas for nearly ever. I am thrilled with them "
Cathleen H Goforth - Houston, TX - Jan 24, 2016
"I really love my cazuelas, I have several already, but I want to invest on the 6 inches ones so that when I'm just heating a small portion of food, the size 6 is perfect."
Aurora W. Almeida - Chicago, IL - Jan 4, 2016
"I purchased these years ago and use them all of the time. My Niece admired them so much during a recent visit that I sent her a set. She is just thrilled with them and even posted to her Facebook page about them! "
Olga Packard - Summerville, SC - May 3, 2015
"Beautiful, sturdy and well packed."
Linda Munn - Niagara Falls, New York - Jan 11, 2015
"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 - Aug 13, 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 Schryver - Shirley, NY - Jul 25, 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 Kerrish - MARS, PA - May 25, 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 PENNER - Dallas, TX - May 4, 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 - Apr 13, 2014
"Wonderful, great for baking and serving."
Cathy Schiller - Port Richey, FL - Apr 7, 2014
"These worked out great for our tapas recipes!"
Ginger Moore - HIGHLANDS RANCH, CO - Apr 6, 2014
"These make a beautiful presentation - stove or oven to table. What could be easier!"
Grace Knaak - Rochester, NY - Mar 30, 2014
"Nice looking, but the seasoning is a little strange."
Melford OSCHE - Virginia Beach, VA - Mar 28, 2014
"These little Cazuelas are perfect for an unlimited amount of uses! I love them. Use them every day."
TONEY VOGEL - silver spring, MD - Mar 28, 2014
"The terra cotta cazuelas are beautiful! They are well made and go from oven to table."
DB - PACIFICA, CA - Mar 28, 2014
"Very satisfied.easy to work with and easy to clean. Attractive serving dishes. "
LILIAN ALYEA - OTTAWA, ON - Mar 28, 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 Hayden - Marlborough, New Hampshire - Jul 1, 2012
"Made Gambas Pil Pil in these last night. Turned out beautifully! Can't wait to use them again."
Christie Campagna - Jul 24, 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 - Oct 3, 2010
"the uses for these darling cazuelas are endless. Very well made, glazing is perfecto."
patty - Jul 18, 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 - Apr 15, 2010
"These are great for cooking Gambas Pil Pil."
Jim Marsik - Jan 28, 2010
"I love the cazuelas. They are perfect for the Flamneco dish I make for breakfast."
Maria Lawmaster - Oct 2, 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 Mora - Jul 24, 2009