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Casserole with lid for cooking 35 cm wide by 17 cm high approximately.
This piece is made with refractory clay and can be used in all kinds of fires, it is advisable to cook over low heat, it is ideal for making any stew, the mud enhances the flavor of the food that is cooked in it, giving them a very special flavor.
The measurements are approximate because they are made by hand, in an artisanal way.
All the articles we elaborate in Alfareria M . Zabala they are made with refractory mud. This typical and exclusive clay, gives special characteristics to the products that makes them unique for their resistance to fire, for the ability to maintain heat and for the good taste and flavor they give to the stews we prepare. It is manufactured in Puente del Arzobispo
Cooked in ELECTRIC ovens at 1035 degrees. It has no lead and its manufacturing process is totally ecological and environmentally friendly.
They are resistant to both direct fire and in the oven.
Instructions for using clay for cooking
The grills, trays, casseroles, dishes and pots of refractory clay are ideal for cooking, for the special flavor it gives to meats and stews, this is thanks to the natural clay with which they are made.
To use the pots, trays, plates, casseroles, etc. the first thing to do is to immerse them for 24 hours in cold water, but only the first time they are going to be used.
Then, as with all clay containers that are used for cooking, it is necessary to start over a very low heat (this is the key to the life of the pot), since clay is a very special material that can crack or break when it undergoes sudden changes in temperature, both when heating them, when we are going to start cooking, as when we have finished when it comes to cooling them.
These clay utensils the only thing that breaks them, when cooking, are the sudden changes in temperature and not the temperature itself, since they are already cooked at 1035 degrees Celsius and the mud with chamota is prepared for fire.
If they are used in ELECTRIC ovens of the kitchens of the house it is very difficult or almost impossible that they give problem of breakage. Its heat is homogeneous, which means that the temperature takes it everywhere the same and therefore no special care should be taken. From the first minute thatWhether we have put the casserole, tray, plate or stew in the oven can be put at the maximum temperature, ONLY IN ELECTRIC OVENS AT HOME.
In the case of grills, trays or casseroles in wood ovens or if they are STEWS TO COOK IN THE CHARCOAL OR GAS FIRE, we have to be especially careful that they are taking the temperature very little by little. You have to always cook over a very low heat, and it is recommended, for this, to bring it to the fire and NOT put it on top of the coals, in any case, when it is boiling, surround the pot with embers, but yours is to turn the pot from time to time.
A secret is to pour totally boiling water so that it takes temperature all equally, a while before putting it in the oven or putting it on the fire, so the mud would already have more temperature and will take less time to start making the food, in addition to having more guarantees that it will not be broken by the sudden change in temperature. We can also put it in the oven of the house for a few minutes so that the mud takes temperature all equally and so when we put it on the fire it is already very hot and there is less risk of breakage.