Cazuelas, terra cotta dishes, have been used in Spain for literally thousands of years -- from the humblest home to the grandest manor house. This style is perfect for treating your guest to an individual portion of sizzling gambas al ajillo (garlic shrimp) or calamares -- anything which is best served lastingly hot. The long handle makes it easy to maneuver. Our premium terra cotta is superior to any other in America because it is made following a traditional Roman formula which involves mixing in small pebbles to the clay so that the finished product is much stronger and retains heat for a longer time. This 9-inch diameter dish is 2 inches deep -- a handy size to serve larger tapas items such as stuffed piquillo peppers. The glaze on the cazuela is perfectly safe for all applications -- it contains no lead. We provide directions for a simple seasoning (essentially soaking in water for a few hours) which renders the cazuela good for stovetop, oven or microwave. When cooking with terra cotta, the key is to increase heat gradually.