Hand-made in Spain, this clay casserole is called Spanish Cazuela and is specifically used for Segovian style Cochinillo, but very useful for many other roasts.
This Spanish Cazuela is made of sturdy clay and it is safe to use on the oven, stovetop, smoker, grill and even the microwave. It is Dishwasher-safe. This Cazuela will fit in your traditional oven or Big Green Egg.
These cazuelas are made using a unique refractory clay technique that has been perfected for centuries. Dishes served on a cazuela will continue to summer for 5-10 minutes.
HOW TO CURE YOUR CAZUELA
Soak the entire dish in water to cover for 3 hours. Drain and wipe dry. If you want to follow tradition you can soak it for 12 hours, but it isnt necessary... you may also want to rub the bottom with a cut glove of garlic (never understood why this would do anything... but hey, dont argue with the abuela)
CAZUELAS ARE FRAGILE
Cazuelas are sturdy and can be placed over direct flame. However it is made of clay and clay breaks...
- Do not expose your Spanish Cazuela to sudden temperature changes. While still hot, don’t set over countertops, water, metallic surfaces, etc. (It might break)
- Don’t expose to temperatures above 400 degrees Fahrenheit. (It might break).
- Don’t heat an empty Spanish Cazuela. (It might break)