These terra cotta baking and serving dishes are 1.25 inches deep, with approximately a 6 inch diameter to the outer edge. Because each cazuela is handmade, the measurements are not exact.
When you use a classic terra cotta cazuela to cook with, you will find it heats evenly, and retains the heat longer than any other dish. So when you bring your soup, stew, or sizzling garlic shrimp to the table in a cazuela, you guarantee that your creation will be served at its best.
But cooking is not the only use for these handy dishes. I use this size to serve a few olives, Marcona almonds, and other tapas. Cazuelas are very versatile -- that's why they have been used since the time of the Romans.
The glaze on the cazuela is perfectly safe for cooking on the stovetop or in the oven -- 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.