Cazuelas, terra cotta dishes, have been used in Spain since antiquity. They are the oldest manifestations of domestic life -- and can be seen at every archeological dig dealing with Iberian housing. Cazuelas are one of the original vessels used for a developing cuisine. Our cazuelas are clearly the best you can buy. They are made according to a Roman formula which has been employed for centuries in this area of Spain near the Pyrenees. Although terracotta is nothing more complicated than moistened clay, fired with an interior glaze so it can hold liquids, this particular cazuela is made of a special clay to which small pebbles have been added to strengthen the bowl and increase its heat retention. They are fired at a higher temperature for durability.

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 prawn or crab 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. Use this size to serve a olives, salads, 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 all applications -- 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 all applications: stovetop, oven or microwave. When cooking with terra cotta, the key is to increase heat gradually to avoid cracking the dish.