Cazuela

Ceramic cooking vessel. These are inexpensive, rustic, excellent for slow cooking and available from cookery shops. They need to be ‘proved’ or ‘cured’ before they are used for cooking by being soaked overnight in water, drained, then slowly brought to a high heat over a flame and allowed to cool. After a long hiatus from cooking, re-season your cazuela. Never rapidly change the temperature of a cazuela by placing a hot cazuela in a cold environment or vice versa.