Cazuelas

A cazuela is a type of cooking vessel originating from the Iberian Peninsula, commonly used in Spanish and Latin American cuisine. The word "cazuela" is derived from the Spanish term for "cooking pot" or "cauldron". Cazuelas are typically made from earthenware, ceramic, or cast iron and come in various shapes and sizes.

Traditionally, cazuelas were used for cooking stews, soups, and paellas over an open flame or on a cast-iron stove. The vessels were often adorned with intricate designs and patterns, which added to their aesthetic appeal. In modern times, cazuelas are also used for braising, stewing, and roasting a wide range of ingredients, from meats and vegetables to seafood and legumes.

A characteristic feature of cazuelas is their thick, heavy construction, which allows for slow and even cooking. The pots are often complemented by a lid, which helps to retain moisture and flavor. When cooking with a cazuela, it's common to add aromatics, such as onions, garlic, and spices, to the pot before adding the main ingredients.

Cazuelas can be found in many Latin American countries, including Spain, Argentina, Chile, and Colombia. They are often used in traditional recipes and are prized for their ability to distribute heat evenly and to retain the flavors of the ingredients. Whether used for everyday cooking or as a decorative piece, a cazuela is a versatile and practical cooking vessel that has become an integral part of many cuisines.