Cazuelas are wide, shallow terracotta dishes used all over Spain, both at home and in professional kitchens. Glazed inside and out, they are suitable for the oven, microwave and most stovetops. Earthenware dishes hold their heat long after they are removed from the heat source, so food continues to cook and stays warm once brought to the dinner table.

Use this traditional terracotta dish to cook your favourite tapas dishes, baked eggs or arroz al horno (oven-baked rice dishes). It’s the ideal size for sizzling gambas al ajillo (garlic prawns) and meatballs in a rich tomato sauce.

The cazuela is available in two sizes: 18cm and 24cm.

The 18cm has a depth of 3cm, and the 24cm has a depth of 4.5cm.

The smaller size has a curved edge internally compared to the larger size, which has a straight edge.

Suitable for most types of hob or oven. Bring up to temperature gradually to avoid thermal shock which may cause the cazeula to crack. Soak in warm water for 20 minutes before the first use.