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!
I don't know if there is a strong reason to choose one over the other.
I've had a smaller (about 8") one for several years, and just bought one like your wider one from CostPlusWorldMarket
Overall volume of the one I got is 8-9 cups. I've cooked a couple of things in it, using a butane hot plate.
The bottom of the taller one will heat more evenly. The wider one has more surface area for frying, but this isn't a fry pan. It's fine for a gentle saute of onions at the beginning, but most of the cooking (with either) is braising or stewing (especially since they are lidded).
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.
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...