It’s time to elevate your cooking game with a centuries-old method that’s still relevant today: clay pots. This cookware has been used across time and cultures to create easy, flavorful dishes. Even with all the new, technologically advanced cooking options out there, these pots bring something special to your meal that modern methods just can’t replicate.
Clay pots, roasters, and bakers are designed to keep your food tender and juicy—all you have to do is add your ingredients.
There’s a reason people are still using clay pots to cook—a reason besides the fact that they look great and instantly boost the presentation of whatever meal you’re creating. Since you soak these pots before using them, the water absorbed by the porous clay is released as steam, which preserves moisture and flavor that would normally be lost. This steam also creates an even cook throughout the pot because it heats the food from every direction.
How to cook with clay cookware
Even if you’ve never used unglazed clay for cooking, it’s pretty simple to figure out. First, you need to soak the top and bottom of the pot with cold water for 10-20 minutes. This gives it the moisture that will keep your meal tender. This is also the perfect time to start getting everything else ready: Clean and cut your veggies. Season and prep your meat. That way you’ll be able to start cooking right away.
Once enough time has passed, dump out any water sitting in the pot and put all your ingredients in the base. After you put the lid on, it’s ready to go into the cold oven. And, that part’s important. Extreme temperature changes are harsh on the clay, so you want the pot to warm up with the oven.
That’s it. The clay pot will do the rest. When you take the dish out of the oven, place it on a hot pad or wooden cutting board (remember, quick temperature changes can harm clay cookware, so avoid placing it straight on cold surfaces or immediately washing it with cold water).