• Traditional handcrafted cookware.
• Sturdy terra cotta with blue glaze.
• For serving or cooking.
• Safe for oven and stove use with proper care.
• Food safe, lead free.

This cazuela measures 9.5 inches in diameter from outer rim to outer rim. The interior diameter is 8.5 inches. The inside of the cazuela is slightly concave with maximum depth of 2 inches and a depth of 1.75 inches at the edges. It will hold approximately 6 cups of liquid / 48 fl oz. This beautiful cazuela dish will add a dash of color to your kitchen! Made of rustic terra cotta, it is ideal for cooking Spanish recipes such as gambas al ajillo (garlic shrimp), and is just as useful for roasting chicken or potatoes. Each cazuela has a bright blue glaze, and will add a cheerful accent to your cookware collection. We use our cazuelas as a go-to dish in the kitchen, great for cooking hot dishes or as a serving dish for any kind of tapa or snack. Artisans craft these beautiful dishes in the town of Breda, near the Pyrenees ains, as they have since Roman times. The sturdy terra cotta holds heat, perfect for keeping meals warm even after it is brought to the dining table. The glaze on the cazuela is safe for all applications and 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 and hardens the unglazed parts. 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.