Information for Chefs, Khayyan Specialty Foods

SAME STRENGTH, MORE COLORS...

Nothing is as typical of Spanish cuisine as the terracotta pot. The cazuela, used in the kitchen and in the table, has been used for centuries throughout the peninsula in dishes of different origin, and even for desserts and drinks. It is ideal for legumes, soups, stews, rice dishes ... and even desserts such as Catalan cream.

Cazuela is a resistant utensil, although susceptible to sudden changes in temperature. That's why it's better to warm it up gradually. If you are going to cook in the oven, for example, let it heat up with the cazuela inside, instead of preheating. For the same reason it is recommended to let it cool completely before submerging it in cold water or to always use a trivet when we pass the pan of the fire to a cold surface.

Cazuela Multicolor Modern

Origin

Breda (Catalonia), Spain

Variety

Modern Terracotta in traditional Mediterranean colors

Recommended Use

Ideal serving dish for olives, tapas and other Mediterranean pincho, sautéing and frying,

and baking Spanish and Latin American stews.

Size

Red 14 cm & Yellow, Pistachio (Lime Green) and Blue 13 cm

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FROM THE OVEN TO THE TABLE...

Cazuela are exceptionally sturdy South American originated cookware that are the product of a unique clay production method that has been used for thousands of years. Safe to use in the oven or on the stovetop,

these classic cooking vessels allow dishes served on the table to continue to simmer for another 5 - 10 minutes

and are perfect for tapas, stews, and casseroles.

A Spanish cazuela is a round earthenware vessel glazed all over except on the very bottom. A terracotta cazuela is a natural, economic and eco friendly product and can be used in the same way as some of the most expensive pans and cookware on the market today.

The cazuela is so versatile you can almost cook anything in one – even a Spanish paella. There are various different designs of cazuela, some for example have handles and some do not, some are fully glazed, some partially and there are those with straight side and flat bottoms compared to the more common cazuela with a slightly tapered base. No matter which cazuela you choose you can be sure that, if looked after will last many years in the kitchen and will stand the test of time, naked flame, hot coals, grills, hobs and microwaves making it one of the toughest terracotta cooking vessels available.

TERRACOTTA CAZUELA EARTHENWARE

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THE SPANISH CAZUELA: A WORKHORSE

Organic

Sea Vegetables