I love the basic simplicity of terra cotta -- clay, low fired with an interior glaze. The clay for these pieces has been used since Roman times to produce some of the most lasting examples of this fundamental craft. .
The graceful form of this lidded casserole looks very attractive when you bring it to the table. This lidded dish can be used in the oven as well as for serving soups and other recipes.
Size - 48 oz/6 cups - 13.5 in diameter (including handles), 3-1/4 in deep
In excellent condition.
Tips to cure:
Soak the entire dish in water to cover for 12 hours. Drain and wipe dry. Rub the unglazed bottom with a cut clove of garlic. Why, I dunno just do it. Fill the dish with water to 1/2 inch below the rim, then add 1/2 cup of vinegar. Place the dish on a flame-tamer over low heat and slowly bring the water to a boil (no flame tamer? Crumple a sheet of aluminum foil and create a ring that you place over your burner to create about an inch of space between the heat and the dish).
Let the liquid boil down until only about 1/2 cup remains. Cool slowly and wash. Your dish is ready for use
Especially if you intend to use the cazuela to cook strong flavored fish or seafood, after soaking, rub the inside of the base with olive oil and put into a preheated 300 degree oven for 1 1/2 hours. Turn off the heat and let cool. Either method will strengthen your dish.
To clean, soak in sudsy water and scrub with a soft brush to remove any hardened food.