Piral terra cotta is made in Albisole, Italy.  This pottery has produced this cookware for trattorias and restaurants in Europe for over 30 years.  Terra cotta is one of the oldest and most durable materials used to make cookware.  It requires a minimum of care and can bring you years of trouble free cooking and beautiful presentation at the table.  They are free of lead and cadmium, and are usable on an open flame, electric cooktop (on American cooktops, we recommend using  one of our heat diffusers), microwave, or in the oven.  We have found that these pieces actually can shorten the cooking time of gratins, bean dishes and stews because they heat so evenly.  . 

Before using the first time, you should should allow the piece to be submerged in room temperature water and soak for three hours.  Then dry it thoroughly.  Some of our clients have put the pieces in a rinse and dry cycle of a dishwasher as well.  The soaking and thorough drying process needs to repeated ONLY if  the piece is used only  occasionally.

After cooking, allow the pot to cool completely, then wash with warm water and any dish soap.  Do not use steel wool or an abrasive cleaning pad.  If food sticks, soak for a few minutes, before washing.  You can put these pieces in the dishwasher as well.  Dry pieces thoroughly before storing.

Food or liquids should not be stored in any Piral terra cotta piece.  The moisture gradually penetrates the clay, destroying the finish and causing beading when reheated. Using this method of curing the terra cotta serves only to harden the clay but does not seal it.

To avoid chipping the finish, use wood or silicone utensils. 

Avoid extreme differences in temperature.  Always begin cooking at a lower heat and then raising the heat both in the oven or on top of the stove.  Piral cookware will cook your food slowly and evenly. 

Check out our recipe for Ligurian Fish Stew in the Cuisinette Recipe section.