cooking as in Spain

As you may remember from earlier posts I have become very interested in making some bakeware for our use here at home. So, of course, I searched for some traditional cazuelas in Spain and also for tagines. I had made a couple tagines a few months ago--still not fired--and I wanted to compare mine to the "real" ones! The cazuelas were every where and pretty consistent in form and finish though I found one that I thought especially interesting--which I bought and then had to struggle with getting it home safely.


My cazuela measures 9"X2.5" inside. The cazuela weights 3 lb 7 oz. It is finished in traditional style inside but the bottom and sides had been covered with a dark slip that contrasts with the clear glaze on the red clay. I like that a lot.

It might not have been so hard to get the cazuela home safely if I had not also found a tagine that I wanted to bring back! We looked high and low for tagines and found nothing until we asked in a restaurant where we could by a tagine (pot) and were directed to the Arab quarter. There we found a few in each of several small shops.



It was amazing how heavy both these are. The walls are very thick--5/16", fired and glazed! I was making my bakeware thick--I thought--but they are not that thick at all and are not yet fired!.
I looked for and chose a non-traditional style I had seen in an article somewhere, my sister bought the traditional one.



My tagine measures about the same inside only it is not so deep, it is pie plate shaped inside. It weighs 6 pounds--top and bottom.

I bought some saffron, too. I like it in a favorite tomato/rice dish and of course in paella. Since getting home I have made only one tagine dish (vegetable) which I cooked in the cazuela--the tagine was not large enough for what I wanted to cook. Before I went on my trip I had made a lamb tagine that we really liked so I'll be doing more of that now.

End of cooking talk!

PS I also bougt and brought home a paella pan....