These great little cazuela dishes are a favorite in our kitchen. They are the perfect size for serving tapas, whether roasted Marcona almonds or hot individual portions of chorizo simmered in wine. Beyond that, they are a great way to hold chopped herbs and other ingredients for cooking. Cazuelas are an essential tool in Spanish kitchens and have been for centuries. They are durable enough to cook with, yet attractive enough to use at cocktail parties or family gatherings. Our artisan supplier in Cataluña forms each cazuela, then adds small handles by hand – called “orejas” in Spain. Both the bright blue glaze and the clear interior glaze are food safe and lead free. Our cazuelas come from the village of Breda at the foot of the Pyrenees Mountains, a famous source for terra cotta cookware since Roman times. The sturdy terra cotta dishes hold heat, excellent for keeping meals warm even after the dish is brought to the dining table. How to Cure Your New Cazuela for Cooking: If you are planning on cooking with your cazuela, you will need to soak and cure it using the following directions. 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 (we are not sure how the garlic works, but why argue with tradition?) 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 cazuela). Let the liquid boil down until only about 1/2 cup remains. Cool slowly and wash. Your cazuela is ready for use – the garlic has created a seal. This technique has been used since the Middle Ages. It seasons the pot, kills bacteria and hardens the unglazed parts. To clean, soak in sudsy water and scrub with a soft brush. Re-cure if not used for awhile.