In a small town in Northeast of Spain, artisans have been producing handmade cazuelas in the same way it has been done for thousands of years. The cazuelas of Pereruela are unique due to the composition of clays found in the area and made from two different types of clay. They are composed of a heavy, slow-drying red clay which gives the pieces its strength, and a white clay containing quartz, feldspar, and mica that can be seen with the naked eye and gives the pieces its refectory properties. Together they form a unique combination which actually hardens further each time it is used ensuring that you will enjoy your cazuelas for years to come. Since the heavy clay can only be molded by hand, they give the pieces a unique look which identifies them as uniquely from Pereruela. They are glazed on the inside but only part way on the outside, which together with its "sandy" texture, gives it a very rustic look indeed and its character. Care and Use: Can be used in the oven, microwave, stovetop, or open flame, and can go directly to the table for a sophisticated presentation. Do not submit to drastic changes in temperature. Simple washing with soapy water, If scorched, soak with soapy water, then lightly scrub with a soft sponge. Do not use metal or abrasive pads as they may scratch. Do not place tin a dishwasher. Always use wooden utensils with the Cazuelas as metal utensils can scratch and damage the inside. Curing The traditional method is to soak the Cazuela in water overnight for 24 hours. Due to the composition of the clay, this simple method ensures that pores are sealed and therefore will become watertight. Additionally after the initial soaking, a clove of garlic should be rubbed on the bottom of the exterior. This is especially more beneficial on the deeper Cazuelas used for soups and stews. After the initial soaking, very little maintenance is needed.