ckreef Posted February 25, 2019 Report Share Posted February 25, 2019 Here are my 2 new Cazuela Dishes. Handmade in Breda Spain. Glazed inside and out (except the bottom). They are 9.5" which seems like a perfect size for me and Mrs skreef. Although I bought them to mainly use in the WFO I'm sure they will see the inside of my kamados from time to time. What I won't do is use them on the stove as that seems where most people have problems with them cracking. Will get them "seasoned" this week and will hopefully try them out next weekend. This is my original Cazuela dish I got last spring with my WFO. Handmade in Portugal. I love the dish. At 10"x14" a Spatchcocked chicken fits nicely. Unfortunately it is a little big for what me and Mrs skreef cook most of the time which is why I bought the 2 round ones. Here is a little quote (if anyone is interested) from the website where I bought the 2 round ones. https://www.tienda.com "Cazuelas, terra cotta dishes, have been used in Spain for literally thousands of years. Our cazuelas are unique in that they are made by potters who follow a Roman formula that has been employed for centuries in this area of Spain. Although terra cotta is nothing more complicated than moistened clay, low fired with an interior glaze so it can hold liquids, this particular technique that they follow involves including small pebbles in the mix which strengthens the bowl and increases its heat retention. La Tienda is the only source for this high quality cazuela in America. The glaze on the cazuela is perfectly safe for all applications -- it contains no lead." 5 Quote Link to comment Share on other sites More sharing options...
Pequod Posted February 26, 2019 Report Share Posted February 26, 2019 Side note: La Tienda is also a great source for all things Paella — equipment AND authentic ingredients. Got both of my paella pans there. And bomba rice, Spanish chorizo, etc. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 26, 2019 Report Share Posted February 26, 2019 ck, those dishes look lovely. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 26, 2019 Author Report Share Posted February 26, 2019 13 minutes ago, Pequod said: Side note: La Tienda is also a great source for all things Paella — equipment AND authentic ingredients. Got both of my paella pans there. And bomba rice, Spanish chorizo, etc. I was eyeing up those paella pans. 1 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted February 26, 2019 Report Share Posted February 26, 2019 15 hours ago, ckreef said: Will get them "seasoned" this week and will hopefully try them out next weekend. @ckreef How do you season them?? Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 26, 2019 Author Report Share Posted February 26, 2019 11 minutes ago, Jon B. said: @ckreef How do you season them?? Well dang I was supposed to soak one of the dishes this morning but was running late and totally forgot. I guess there is always tomorrow. The procedure from the La Tienda website: "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. Alternate method: 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 cazuela. To clean, soak in sudsy water and scrub with a soft brush to remove any hardened food. If you have not used the cazuela for an extended period of time, you may need to re-cure it before use." Quote Link to comment Share on other sites More sharing options...
Jon B. Posted February 26, 2019 Report Share Posted February 26, 2019 Thanks! Very similar to my rice cooker. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 26, 2019 Report Share Posted February 26, 2019 (edited) I have 2 of these that I got for "free" - they came with the chorizo. I use mine on the KK all the time. Didn't know the trick about the garlic clove on the bottom, but I've not had any issues with mine, plus being free, I've not sweated them cracking. https://www.cubanfoodmarket.com/chorizos-caseros-16-oz-with-free-9-clay-casserole.html You can buy them, too and they come in various sizes. They also have cheaper paella pans. https://www.cubanfoodmarket.com/paelleras-pans.html Edited February 26, 2019 by tony b 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted February 28, 2019 Report Share Posted February 28, 2019 On 2/25/2019 at 11:51 PM, ckreef said: What I won't do is use them on the stove as that seems where most people have problems with them cracking The main reason I bought my first cazuela was to use it on the stove. A traditional Spanish recipe, bacalao al pil pil, requires you to continuously rotate the cazuela to get your salt cod and oil to form an emulsion. You jig the cazuela gently, round and round on the heat for 20 minutes or more. I know it sounds nuts but it is one of those magical kitchen events, watching this wonderful mayonaisse-like sauce emerge from two ingredients - fish and oil. And it tastes great. 2 Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 28, 2019 Author Report Share Posted February 28, 2019 @tekobo that sounds like a really fun and tasty experience. I have an electric stove so I'm scared - LOL. I bought these to use in the WFO. There are a few dishes I want me and Mrs skreef to try in the Cazuela Dishes. Quote Link to comment Share on other sites More sharing options...
tekobo Posted February 28, 2019 Report Share Posted February 28, 2019 5 hours ago, ckreef said: I have an electric stove so I'm scared - LOL. LOL indeed! 1 Quote Link to comment Share on other sites More sharing options...
