Talk:Cazuela

Cooking vessel?

I've heard cazuela used to describe a kind of cooking vessel (like a saute pan). It was used that way in a recipe for Tapas (spanish appetizers)

Dubious...

Cazuela refers to the cooking vessel and to dishes prepared in said vessel. Chile may have a peculiar "cazuela", but so does Sonora and Southern Arizona. I do not doubt that other regions have a "cazuela", too.

Why this is notable is beyond me. The article should either be killed or expanded to include other cazuelas. Bkalafut (talk) 09:28, 9 March 2010 (UTC)

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Wording..?

"In Chachapoyas, cazuela is prepared by boiling a piece of hen, a good piece of meat and a good piece of sheep."

I have a feeling the author means chicken instead of "hen", beef instead of "meat" (cf. "carne" in Spanish, esp. in South America).. and lamb (or mutton) instead of "sheep". Might something like "... by boiling pieces of chicken, lamb, and a nice chunk of beef..." make better sense?

I also disagree with some of the comments. To the average person in Chile (Peru, Ecuador..) the word "cazuela" by itself is more likely to conjure up visions of a nice helping of steaming meat stew rather than the cooking vessel in which it was made. Nowadays the cazuela as a traditional cooking vessel is yet another trick to rip-off middle-class Americans tourists. Wouldn't be surprised if a good many of them were imported from Vietnam or Bangladesh. — Preceding unsigned comment added by Chris J. Jones (talk • contribs) 22:11, 19 June 2014 (UTC)

Wording & better citations

In addition to the wording issues mentioned above, the entire section on Peru reads more like a recipe than an encyclopedic entry, and it completely lacks citation. The Puerto Rico section also lacks citation. I would suggest both be re-written to Wikepedia standards.

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