- 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.
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 2 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 strongly 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.
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