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Between two Cazuelas

Paulj,

Great links! I bookmarked the fish and potato stew recipe and am looking forward to cooking clams for the first time.

Janet Mendel is now also on my radar. Many thanks!

May 10, 2013
lagom in Cookware

Between two Cazuelas

Hi VitalForce,

So this is the moment to finally get with the Molly Stevens program. I did not know about Penelope Casas. Another one to hunt down.

That website has a great page of recommended cookbooks! Thank you!

May 09, 2013
lagom in Cookware

Between two Cazuelas

Hi paulj,

Right. When I was looking at them at the store I was thinking of the shape of my dutch oven since this is mainly a braising/stewing vessel.

Rasputina favors the wider version and you also ended up buying one so I think I'll keep that one.

If I had more space I would like to keep both. Alas.

May 09, 2013
lagom in Cookware

Between two Cazuelas

Thanks rasputina! So surface area > height.

Do you have any recipes/books/authors to recommend?

There's little info on the forum about cazuelas so I've been reading elsewhere. I know I need to soak it overnight before first use and I know I need to very, very slowly heat it up. My understanding is that electric stovetops require burner covers but I have a gas range so I should be okay.

I'm feeling cautious because this is my first earthenware purchase...

May 09, 2013
lagom in Cookware

Between two Cazuelas

I came across two similar, lidded cazuelas at TK Maxx and couldn't determine on the spot which shape was more preferable. So I brought them both home. However, kitchen space is an issue and I cook for two most of the time so I'm having a hard time justifying keeping both. To those of you who are more experienced, which shape is the most versatile?

taller and narrower: 9" x 4" or 23cm x 10cm
shorter and wider: 10" x 2.5" or 25cm x 7cm

After some quick research, I think the ones I bought are so-called Spanish Terracotta 'Gres.' They're glazed brown inside, glazed beige on the outside and the bottom is unglazed terracotta.

I understand they're primarily used in Spanish and South American cuisine but are adaptable to other earthenware preparations. Paula Wolfert mentions them and I plan to import her highly recommended 'Mediterranean Clay Pot Cooking' after I cook my way through The Food of Morocco which I bought last week.

If you have further suggestions I'd really appreciate it. Thanks all!

May 09, 2013
lagom in Cookware