Vulcania Round Covered Casserole, 7.5 qt. – Red


Made in Italy

Out of stock

SKU: CA-RCT-V30RD Category: Tag:


Fashioned from the volcanic soil of Tuscany it was named for, the Vulcania terra cotta pot conducts heat and cooks wonderfully. The tegame is the traditional Italian saucepan or as the French would say rondeau. Because its sides are straight and a bit higher than the casseruola, the tegame is the ideal pot for sauces and braising. Think the classic Bolognese sauce, lamb shanks, short ribs and even soup.

Vulcania has been making beautiful earthenware in Italy since 1911. Because clay pots get better and stronger with use, they have been passed down for generations in Italy and become treasured family pieces. A great pot for day in and day out.

The second largest of 4 sizes, this tegame serves 8. The perfect shade of Vulcania Red adds a splash of bright color to your kitchen.

15″ x 11½” x 7″ H (38 cm x 30 cm x 18 cm). Opening 11½” x 4½” H (30 cm x 11.5 cm)

Additional information

Weight 14 lbs
Dimensions 17 × 13.5 × 9 in

Features & Benefits

  • Made with two large side handles for ease of lifting.
  • Handmade natural earthenware from Italy since 1911.
  • Easy to clean, hand-applied glaze.
  • Lead and cadmium free.

Use & Care

  • Stovetop, oven and microwave safe. For gas cooktops, may use diffuser or lowest heat setting. For electric cooktops, please use only with a diffuser.
  • Clear ceramic glaze provides ease of cleaning. For difficult areas to clean, first soak for a few minutes in water, then scrub with a soft abrasive pad. Do not use metallic scouring pads.
  • Dishwasher safe, but we recommend hand washing to give the best care to your earthenware. See our section Clay Cooking 101 for detailed explanations and effects of soaps and detergents on earthenware.
  • Earthenware does not like extreme temperature changes. For example, do not take a pot cold from the refrigerator and place it directly on a stovetop or in a hot oven; it may crack.
  • Before first use, please season. A complete explanation of this procedure is explained in detail in Clay Cooking 101.