- Lidded casserole
- Artisan handmade in Spain
- Lead-free, food safe
- Size - 72 oz/9 cups - 9.5 in diameter, 2 in deep
I love the basic simplicity of terra cotta -- clay, low fired with an interior glaze. The clay for these pieces has been used since Roman times to produce some of the most lasting examples of this fundamental craft. What makes this a special piece is that it is made following a classical 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. This premium terra cotta is superior to any other in America
The graceful form of this lidded casserole looks very attractive when you bring it to the table. This lidded dish can be used in the oven as well as for serving soups and other recipes. The glaze on the cazuela is perfectly safe for all applications -- it contains no lead.
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 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.
Especially if you intend to use the cazuela to cook strong 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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Customer ReviewsAverage rating from 4 reviews Write a review
"My favorite cookware! I prefer it over my porcelain covered cast iron pots and casserole dishes. Terra cotta is perfect for stovetop and oven cooking. And it looks lovely and rustic as a stove to table convenience..."
Polly Sowell - Glendale, AZ - Feb 15, 2015
"Our cazuela dish was cracked upon arrival. I emailed customer service, and was told that we did not need to return the damaged one. They sent out a new one immediately, and this one was perfect!"
Cathy Mabie - LEBANON, NH - Jan 15, 2015
"for stovetop and oven it is great!!"
NORMA VARGAS - GLENDALE, NY - Mar 28, 2014
"I like the casserole,very nice and good quality."
galina frolova - Apr 15, 2012