Ceramic cookware takes longer to heat than metal vessels and correspondingly longer to cool down. A dish which is boiling when taken off the heat, may continue to boil for several minutes after being placed on the table and, if a lid is used, can remain hot enough to eat an hour later.
The slight porosity of the surface serves to enhance the flavour of cooked foods after the vessels have been used several times. It is recommended that wooden cooking implements be used with COCINA rather than metal ones.
Each piece of COCINA is handmade from a coarse gray clay. A finer terracotta clay is then applied thinly over the entire surface as a glaze. After drying, this is burnished with very smooth pebbles or semi-precious stones such as Tiger's Eye. The cookware is then placed inside earthenware urns and fired in large earth kilns. This is only part of the process that gives COCINA the rich black satin finish that makes it so attractive as tableware.
As each piece is hand crafted, some variation in size will occur.
This casserole has a flat base.
All of the COCINA cookware can be used over any direct source of heat, including an open fire. Cooks love it because it enhances the flavour of the food.
It requires amazing skill to mould these pieces by hand, especially the larger dishes which maybe up to 40 cm in length. No two items are the same and variations in size will occur.
The origins of COCINA can be traced back at least 700 years to vases and pitchers found in pre-Columbian archaeological sites.
This stylish bowl is made in the traditional manner, mostly by women. Each piece is moulded into shape by hand rather than spun on a wheel. No two pieces are the same.
This bowl can also be used for cooking over any direct source of heat or for baking.
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