Cazuela Care

• When it's new. soak the entire dish in water, leaving it for 12 hours.
• Drain and wipe dry.
• Rub the unglazed bottom with a sliced clove of garlic.
• Fill the dish with water to half an inch below the rim, and add half a cup of vinegar.
• Slowly bring the water to boiling on a low heat.
• Allow the liquid to boil until just half a cup remains.
• Cool slowly and wash.

Your cazuela is now ready for use—the garlic has created a seal. This method seasons the pot, kills bacteria and hardens the unglazed parts.

If you are going to use the cazuela to cook strong flavoured fish or seafood, after soaking, rub the inside of the base and lid with olive oil. Then put it into a preheated 300 degree oven for 1.5 hours. Turn off the heat and let cool. Either method will strengthen your cazuela. To clean, soak in warm soapy water and scrub with a soft brush to remove any hard food particles.

Note: You only need to carry out these procedures occasionally, not every time you use your cazuela.