Tierra Negra: Roasting Dish

Food just tastes better when it's cooked in Tierra Negra - the natural salts in the clay, combined with flavours absorbed from previous dishes give the food a unique flavour that gets better every time.

I love using this dish to cook the Sunday roast or mid week pork or lamb chops - the dish heats up so evenly that a minimal amount of oil is needed. Once your meat is done the versatility of this dish becomes clear as you simply remove the meat and put your dish on your hob top to make tasty gravy.

Before being used for the first time the cookware should be thoroughly cleaned with washing-up liquid and a sponge to remove any residues left after the firing process. Each piece should then be filled three-quarters full with water and placed in an oven for 30 minutes at 200˚C or Gas Mark 6. 

Measures 40cm x 28 x 9cm.

Warning
Once you use it you won't be parted from it!!