Clay has been used across cultures for some 25,000 years.
And for good reason, it’s still an effective tool in the modern kitchen. Clay cookware heats slowly and retains that heat well, traits that promote even cooking.
Mexican Unlidded Clay Cazuela
$68.00
Mexican Unlidded Clay Cazuela
$68.00
This traditional 3-quart clay cazuela from Hidalgo, Mexico, is more lightweight than Pyrex and more attractive than either glass or metal cookware. It also has nonstick properties thanks to its beautiful glazed finish, which makes it easy to clean. It’s perfectly sized to cook soups, stews or casseroles and is the ideal vessel for queso fundido. Every cazuela takes 15 to 20 days to produce, from mining local clay to polishing the dishes using volcanic rock. The dishes are certified food-safe, whereas many other brands of clay cookware are made with lead. Because the artisans finely grind their clay, this terra cotta piece requires very little seasoning before first use—bring water to a boil in the cookware, and it's good to go. As with all clay cookware, the pieces should not be exposed to extreme temperature shock. Available in Green or Natural Terra Cotta.
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HOW TO USE
Use to cook soups, stews, casseroles and queso fundido. The lack of a lid makes this perfect for moles, curries and other dishes where you want a thick, concentrated sauces.
Kitchen Notes
Safe for use in the oven, microwave, stovetop, or over direct flame, ideally over medium heat. Do not use metal utensils when cooking. Heat diffuser recommended on electric stovetops to help prevent foods from burning. Clay cookware can also be used on induction cooktops with an induction cookware interface disk. Hand-wash only. Do not use metal sponges to clean.
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