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Handled Terra Cotta Cazuelas - 5 Inches (4 Dishes)
- Handmade by skilled artisans
- Perfect for individual portions
- Lead free, food safe
- Each dish is 5" in diameter and 1 1/2" deep
- Size - 4 x 10.6 oz/1 1/3 cup
Cazuelas, terra cotta dishes, have been used in Spain for literally thousands of years, from the humblest home to the grandest manor house. This style is perfect for treating your guest to an individual portion of sizzling gambas al ajillo (garlic shrimp) or calamares - anything which is best served lastingly hot. The long handle makes it easy to maneuver.
Our premium terra cotta is superior to any other in America because it is made following a traditional Roman formula which involves mixing in small pebbles to the clay so that the finished product is much stronger and retains heat for a longer time.
But the use of this cazuela is not limited to hot things. This 5-inch diameter dish is 1 1/2 inches deep, a handy size to serve tapas such as olives, almonds or caper berries. Put an extra one beside the other dishes for olive pits or stems.
The glaze on the cazuela is perfectly safe for all applications - 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.
