traditional cazuela there is no denying the Spanish influence at work.
The Spanish cazuela or 'clay dish' is without doubt the most famous of Spanish glazed clay but there is so much more available, almost every shape, size and function either hot or cold every kitchen needs a little Spanish earthenware...
The versatility of Spanish clay has been recognised for centuries, back in the day clay was used for almost every cooking vessel in the kitchen and arguably went out with the ark and has now made a significant comeback. Ask any budding cook, Spanish chef or even an old school Andalucian house wife and clay cooking is were its at, in fact Andalucia never lost the conception, yes there are paella pans when cooking a good old rustic family paella, but one can still be conjured in a flat cazuela not to mention tapas and other hot dishes in the extensive array of pots and cooking trays available. The old fashioned Spanish kitchen is a wonderful place to visit, terracotta lies nested on shelves, a certain rustic influence that is typical all over Spain.
Well used terracotta becomes 'seasoned' after every use, particularly when used regularly over a high heat or naked flame, a Spanish cazuela or cooking tray really isn't christened until it achieves that fire licked black edge. A certain shine becomes evident as does weight in a well used terracotta piece, cooking in clay develops with every casserole, soup, leg of lamb, rice dish or braised rib and will certainly stand the test of time. Look after your Spanish terracotta and will look after you.
For a more comprehensive look at Spanish cazuelas and other terracotta cookware take a look here and discover the versatility of 'mud from Spain'