Crafted by hand, this versatile clay dish is produced in the village of La Rambla in southern Spain, an area with 4,000 years of pottery tradition. Made from red clay collected in the Spanish cities of Zamora, Valencia and Teruel, each dish is shaped and dried in the Spanish sun before being fired in a 1832 degree Fahrenheit oven. The 12-inch diameter and low sides make them the perfect size for hot dips, stews and larger tapas dishes. Unlike some terracotta tabletop items that cannot withstand high temperatures, these cazuelas hold a slow, steady heat, so foods cook gently and evenly. Use them in place of a skillet, a paella pan, a sauté pan, or oven casserole. Each glazed piece is one of a kind and may come with slight variations.

[/description-break] Specifications [/title] Net Weight: 6 pounds
Dimensions: 11.5 inches x 2.3 inches
Materials: Red Clay
Place of Origin: Córdoba, Spain[/accordion] Care and Use [/title] Use: Use for serving small plates or to cook over medium heat in place of skillets, paella pans, sauté pans or oven casseroles.
Care: Before exposing your cazuela to high heat for the first time, cure the dish by soaking it in water and cover for four hours. After soaking, fill the dish with water to below the rim and place on a low flame, gradually raising the temperature, until the water starts boiling. Hand-wash recommended and be sure to avoid quick temperature changes. [/accordions-break] Use for serving small plates or to cook over medium heat in place of skillets, paella pans, sauté pans or oven casseroles.[/how-to-use-break]Before exposing your cazuela to high heat for the first time, cure the dish by soaking it in water and cover for four hours. After soaking, fill the dish with water to below the rim and place on a low flame, gradually raising the temperature, until the water starts boiling. Hand-wash recommended and be sure to avoid quick temperature changes.