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