Sunflower Yellow Terra Cotta Cazuelas - 6 Inches (4 Dishes)
- Versatile terra cotta dishes
- Bright yellow glaze
- Hand-made in Catalunya
- Keeps food warm after serving
- Food safe, lead-free
- Size - 4 x 8 oz/1 cup
These cheerful yellow cazuelas are a favorite dish in our home, perfect for serving simple tapas or cooking a Spanish classic like gambas al ajillo (garlic shrimp). Made of rustic terra cotta, these cazuelas bring a burst of color to your table.
Traditional across Spain, these rustic dishes are a mainstay of home kitchens and restaurants alike. Not only are they perfect for Spanish favorites like olives or albondigas, we often use them for side dishes at dinner or as snack bowls.
Our cazuelas are made from terra cotta with small handles added by hand - they call them “orejas” (ears) in Spain. All glazes are food safe and lead free.
These traditional dishes are made in the town of Breda in Catalunya, a center for ceramics since Roman times. The local clay is the perfect consistency for making sturdy terra cotta that holds heat, great for keeping meals warm even after the dish is served on the dining table.
Note: Always heat or cool cazuelas very slowly or they will break. Never add a cazuela to a high-heat oven or burner and do not move hot cazuelas to a refrigerator or submerge in water as this can cause cracks or breakage. Wash by hand.
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.