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WHAT IS A CAZUELA / SPANISH TERRACOTTA DISH?
For many thousands of years Pereruela terracotta dishes have been manufactured in this region. The clay has amazing refractory properties which has been recognised throughout the ancient and modern world. Terracotta pottery is ubiquitous throughout Spain but the terracotta dishes of Pereruela have been recognised as probably the best.
WHY ARE THESE TERRACOTTA DISHES SO GOOD?
Pereruela terracotta cooking dishes are hand-made by experienced potters made with two types of clay; slow drying red clay which gives the pot its strength and white clay, containing quartz, feldspar and mica which give the pots their incredible refractory properties. The pots are dried, glazed and fired for 10 hours. The glaze on the paella dish is perfectly safe for all applications — it contains no lead.
HOW DO I PREPARE MY DISH?
On first use, terracotta cooking dishes need to be soaked for 30 minutes in cold water to prevent the pot from cracking when used. Thereafter the dishes can be used as ovenware, stove top or microwave.
WHAT DO I USE MY CAZUELA DISH FOR?
Like the French terracotta casserole, cazuala is both a cooking implement and a dish. Its high sides make it ideal for stews and braises that need liquid to cook in and is perfect for fish stews and fabada Asturias. The 15cm dishes make great little terracotta tapas dishes or deep bowls for olives, nuts and beans. When cooking with terracotta, the key is to increase and decrease heat gradually to avoid cracking and shattering the dishes.
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