Cazuela is a Spanish cooking vessel made of glazed ceramic, shallow and round. Great for roasting or baking. Comes in many sizes.
Here’s Our Favorite Cazuela
This cazuela is a 9.5-inch diameter dish that is two inches deep. It is a good size for cooking shrimp, fabada bean stew, fideua, or other traditional dishes -- also good for a small paella if you do not have a pan available. The glaze on the cazuelas is lead-free. We provide directions for a simple seasoning (essentially soaking in water for a few hours) which renders the cazuela suitable for all applications: stovetop, oven, or microwave. When cooking with terra cotta, the key is gradually increasing the heat. Cazuelas, terra cotta dishes, have been used in Spain for thousands of years. The art of cuisine began in clay pots, which can be brought to the table straight from the oven. These cazuelas are unique because they are made by potters who have followed an ancient Roman formula for centuries. Although terra cotta is nothing more complicated than moistened clay, low-fired with an interior glaze so it can hold liquids, this particular technique involves including small pebbles in the mix, which strengthens the bowl and increases its heat retention. La Tienda is the only source for this high-quality cazuela in America.