Cazuela

A shallow, round earthenware baking and cooking dish, used across Spanish cooking for both stovetop simmering and oven baking, from tapas preparations to larger stews.

Material & Construction

Unglazed or partially glazed terracotta, often with a rough exterior and smoother glazed interior.

Traditional Uses

Cooking and serving a wide range of Spanish dishes, from individual-portion tapas (gambas al ajillo, cooked and served in a small cazuela) to larger family-style stews.

Modern Availability / Equivalents

Extremely widely available internationally in a range of sizes; a shallow baking dish or oven-safe skillet can substitute functionally.

Care & Maintenance

Season before first use per manufacturer instructions; heat and cool gradually to avoid thermal shock cracking.