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Clay pot cookingFor centuries clay pot cooking has been a favoured choice across cultures. Its earliest use dates back to the Roman era and is popularly used across both Asian and European cuisine for cooking a number of recipes. Since 1970s the popularity of clay pot cooking has been on the rise because it naturally seals the nutrients thus allowing the food (vegetables) to cook in its own juices, without addition of any fat, making it a healthy option. To try out a host of clay pots Buy The Clay Pot Cookbook 
Cooking technique They are earthenware pots or vessels which have an unglazed finish. Clay being a porous material which, when saturated with water and heated provides a slow evaporation of steam from the pores. This way the hot air and moisture combine within the pot and cook the food, similar to the process of steam cooking. When using clay pot vessel for the first time lightly rinse it with warm water. Then immerse the pot in cold water for at least 1/2 hour. In this way a large amount of water gets absorbed which forms the main part of cooking. Thereafter for every subsequent use soak the pot for 15 minutes. Usually such pots are suitable for only oven use. However, some of the traditional earthen pots in India are suitable for cooking on direct fire. But temperatures need to be regulated, because sudden exposure to excess heat or cold will cause the pot to crack. Buy Reco International Classic Romertopf Clay Baker 
For cleaning clay pots use water or a nylon socurer, but never use any form of soaps or detergents. Some common types of clay pots being used are Spanish earthenware cazuela made from terracotta - a round, flat bottomed casserole dish about 4 inches high. In Morocco cooks use tagine, a clay pot with a high, conical lid. Tagines are safe on both stovetops and ovens and can also be used on fires. In China clay pots are known as sand pots or as hot pots. These are internally glazed with wire reinforcing. It is shaped like a ceramic skillet with a ceramic handle. Similar type of clay pots are used under different names in other cuisines - in Japan as donabe, Philippines as palayok and Taiwan as sanbeiji. Move from clay pot cooking to food for thought Return to homepage |
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