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How to cure a Spanish Cazuela

Mickey
Mickey Posts: 19,768
edited November -0001 in EggHead Forum
Beli thanks once more for the wonderful Cazuela.
I went to the site but have a coulple of questions as to the cure.
1. Do you soak the lid as well?
2. Do you do the garlic cure or the olive oil cure.
This is open to all who have done this.
Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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Comments

  • cookn biker
    cookn biker Posts: 13,407
    How to cure your clay pots: Soak the entire dish in water to cover for 12 hours. Drain and wipe dry. Rub the unglazed bottom with a cut clove of garlic. Fill the dish with water to 1/2 inch below the rim, then add 1/2 cup of vinegar. Place the dish on a flame-tamer over low heat and slowly bring the water to a boil. Let the liquid boil down until only about 1/2 cup remains. Cool slowly and wash. Your cazuela is ready for use - the garlic has created a seal. This technique has been used since the middle ages. It seasons the pot, kills bacteria, and hardens the unglazed parts. If you are goin to use the cazuela to cook strong flavored fish or seafood, after soaking, rub the inside of the base and lid with olive oil and put into a preheated 300 degree oven for 1.5 hours. Turn off the heat and let cool. Either method will strengthen your cazuela. To clean, soak in sudsy water and scrub with a soft brush to remove any hard food particles.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Mickey
    Mickey Posts: 19,768
    Molly did you soak the lids as well? And which did you do: the garlic or oil?
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Frank from Houma
    Frank from Houma Posts: 5,755
    Not sure how to cure it but I hope you get well soon.

    Sure hope I don't catch Spanish Cazuela.

    Is it contagious? Do you know if you had it in Salado?
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  • cookn biker
    cookn biker Posts: 13,407
    Mickey,
    If I had one I would do the lid also. Garlic and water.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Mickey
    Mickey Posts: 19,768
    Frank I am sure I picked it up from Bali :unsure:
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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