Mediterranean Blue Terra Cotta Cazuelas – 6 Inches (4 Dishes)
- Terra cotta dish with blue glaze
- Versatile, attractive kitchenware
- For serving tapas or cooking small portions
- Can be used in the oven with proper care
- Food safe, lead free
- Size - 4 x 8 oz/1 cup
These great little cazuela dishes are a favorite in our kitchen. They are the perfect size for serving tapas, whether roasted Marcona almonds or hot individual portions of chorizo simmered in wine. Beyond that, they are a great way to hold chopped herbs and other ingredients for cooking.
Cazuelas are an essential tool in Spanish kitchens and have been for centuries. They are durable enough to cook with, yet attractive enough to use at cocktail parties or family gatherings.
Our artisan supplier in Cataluña 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.
Our cazuelas come from the village of Breda at the foot of the Pyrenees Mountains, a famous source for terra cotta cookware since Roman times. The sturdy terra cotta dishes hold heat, excellent 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.