The Small Spanish Cooking Dishes Bobby Flay Can't Stop Using - Daily Meal

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Bobby Flay is known as a grill master, but he's also got oven skills. In an interview with Williams Sonoma Taste, he said, "I love oven-to-table cooking. Use sizzling platters or cazuelas to cook the food in and then bring it to the table and serve it." In a 2003 article from The New York Times, Flay stirred the culinary world with his roasted salmon with herb vinaigrette. The stars of the show were the two small cazuelas (pronounced kah-SWEH-lah, per SpanishDict) which NPR describes as round, shallow, glazed-on-the-inside clay dishes with straight sides and varying sizes. It's said that the slick surface of the cazuela prevents food from sticking and the thick earthenware offers superb heat control.

Ancient Cookware writes that cazuelas harden every time you cook with them, making them reliable and long-lasting and that in parts of Spain like Pereruela, cazuelas are still hand-made as they were for millennia with a special clay that grants it its culinary superpowers. Aside from his renowned salmon recipe, Flay also has roasted shrimp in cazuela, and he told Bon Appétit that he prefers eight-inch cazuelas and uses them for roasting mushrooms, shallots, and garlic or cooking squid in chili oil. Martha Stewart recommends the cazuela for vegetable gratins and roasted chicken.

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