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Cook it in clay, serve it in the same dish.
Terracotta cazuelas, carbon-steel paella pans and glazed platters for food that goes from the hob to the middle of the table. Every listing says which heat it takes and how to season it.
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The pieces cooks reach for first
How we work
Clay that is ready for heat
Each cazuela is glazed inside and fired for direct flame, and its listing says whether it needs a soak before the first use.
Steel that improves with use
Carbon-steel pans arrive with a protective coat and a one-page seasoning guide, so the first paella starts the patina.
Packed like the fragile goods they are
Ceramics travel in moulded pulp with every piece wrapped on its own, so a stack of plates arrives as a stack of plates.