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. We provide directions for a simple seasoning (essentially soaking in water for a few hours) which renders the cazuela good for stovetop or oven use. When cooking with terra cotta, the key is to increase heat gradually.