Mediterranean Blue Terra Cotta Cazuelas - 4.5 Inches (4 Dishes)
- Handcrafted cookware
- Rustic dishes with blue glaze
- For serving tapas or cooking small portions
- Safe for oven use with proper care
- Food safe, lead free
- Size - 4 x 4 oz/0.5 cup
These delightful small cazuela dishes will add a touch of pizazz to your table! This traditional cooking and serving dish has a bright blue glaze, and is perfect for serving tapas and other small dishes. You can even sizzle shrimp or roast potatoes right in the oven.
Cazuelas are an essential tool in our kitchen, perfect for holding diced herbs or garlic for recipes, or roasted Marcona almonds for a snack.
Our artisan potter in Catalunya forms each cazuela, then adds small handles by hand – called “orejas” in Spain. Both the bright blue glaze and the clear interior glaze are food safe and lead free, perfect for serving your favorite Spanish snacks.
Our cazuelas come from the town of Breda, where they have been making terra cotta cookware since Roman times. The sturdy terra cotta holds heat, great for keeping meals warm even after the dish is brought to the dining table.
As each piece is hand painted, the exact color may vary.
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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