Emilie Meyer
Clay pots have been used for cooking for over 20,000 years, with the material being an excellent bacteria reducer and a great way to release digestible nutrients. Clay pots are beloved worldwide for their ability to cook delicious food, concentrating flavours and retaining heat. However, cooking with clay pots requires some know-how. Clay pots must be seasoned before first use, and users should be careful to avoid sudden temperature changes, as this can cause the pots to crack. Clay pots should also be washed with care, avoiding detergents or soapy liquids, as the small pores in the clay can absorb these substances, which can then mix with food during cooking.
| Characteristics | Values |
|---|---|
| Clay pot use | Clay pots can be used for cooking various dishes, such as rice, grains, soups, lentils, curd, daal, milk, and more. |
| Seasoning | Clay pots should be seasoned before first use. This can be done by scrubbing, washing, and soaking the pot in starch water or rice-washed water for several days, then applying oil or ghee, and finally heating the pot with grated coconut and oil. |
| Cleaning | Clay pots should be hand-washed with water and gently scrubbed with a soft sponge or non-abrasive brush if needed. Soaking in lukewarm water can help remove stuck-on food residue. Avoid using soap or harsh cleaning agents as they can be absorbed into the porous clay. |
| Temperature control | Clay pots are sensitive to thermal shock and sudden temperature changes, so gradual heating is recommended. Avoid heating an empty clay pot, and do not place a cold pot directly over high heat. |
| Health considerations | The presence of heavy metals and toxins in clay and glazes can pose health risks if the clay is not handled properly. Using clay from reputable sources and firing it at the appropriate temperature is essential to ensure food safety. |
| Storage | Clay pots should be stored in a cool, dry place. |
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What You'll Learn
How to season an earthenware pot
Clay pots are beloved worldwide for their ability to cook delicious food, concentrating flavours and retaining heat. They are made of clay and perform differently than metal pots and pans. Clay pots should be seasoned before first use to temper them for cooking. Here is how to season an earthenware pot:
- Before you cook, make sure that the bottom of the earthenware pot is dry. The outside of the pot should be dry, but the inside can be dry, moist, or full of liquid.
- Fill the pot halfway with a mixture of 4:1 cool water and cooked white rice. Alternatively, you can use a mixture of rice-washed water and water.
- Set the pot over medium-low heat and bring it to a simmer. Adjust the heat to maintain a gentle bubble until the rice softens into a thick and glue-like porridge.
- After cooking, let the pot cool down to at least room temperature before washing. You can also let it cool for at least an hour.
- Discard the mixture and rinse well with water, scrubbing gently if needed with a soft sponge or a non-abrasive brush.
- Your clay pot will fully season over time. Cook water-based recipes such as rice, grains, soup, or lentils 3 to 5 times consecutively after initial seasoning. This will help seal the pot.
- If you wish, apply a fine layer of cooking oil with your hand to the outside walls of the pot and lid after seasoning. Do not apply oil to the bottom of the pot.
- Always start with low heat and gradually increase it. Hand wash your pot with water, heat the pot on a gas top using low heat to dry, or wipe dry with a thick cotton cloth. Avoid soap and harsh cleaning agents as they might be absorbed into the porous clay structure.
- Avoid dry-cooking sautéed meat the first few times and avoid sudden temperature changes as this can cause clay pots to crack.
- Store the pot in a cool, dry place.
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Cleaning and maintenance
The cleaning and maintenance of your earthenware pot depend on whether it is glazed or unglazed. Glazed earthenware is easier to clean and does not need seasoning. On the other hand, unglazed earthenware is more absorbent and alkaline, affecting the pH of the food and adding sweetness to acidic ingredients.
To clean a glazed earthenware pot, scrub it with hot water and avoid using soap or detergent, as these can be absorbed into the porous clay and affect the taste of your food. If you wish to use soap, use a mild, food-safe liquid soap and ensure you rinse the pot thoroughly. You can also use baking soda or salt as a cleanser with a scrub sponge. For stubborn stains, use a very coarse unsoaped stainless steel pad, or let the pot soak overnight in water with a few tablespoons of baking soda. This will also help remove odours.
For unglazed earthenware, the cleaning process is similar, but it is even more important to avoid soap due to the more porous nature of the clay. Instead, use scalding hot water and a stiff brush to scrub the pot clean. You can also use rice water (the excess water from rinsing rice) to boil in the pot for a few minutes as a cleaning method. Always ensure the pot is completely dry before storing it in a cool, dry place.
To maintain your earthenware pot, avoid sudden temperature changes as this can cause the clay to crack. It is also recommended to avoid soaking any food in the pot, as the water and impurities can be absorbed into the clay. When cooking, always start with low heat and gradually increase it.
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Safety precautions
Clay pots are beloved worldwide for their ability to cook delicious food, concentrating flavors and retaining heat. However, cooking with earthenware requires some safety precautions to be kept in mind. Here are some detailed instructions to ensure safe and enjoyable cooking with your earthenware pot:
- Soaking and Seasoning: Before using your earthenware pot for the first time, it is recommended to give it a good soak and then discard the water. This helps remove any residues. After soaking, seasoning is essential to prepare the pot for cooking. Combine a 4:1 ratio of cool water and cooked white rice to fill the pot halfway. Alternatively, you can cook water-based recipes (rice, grains, soup, or lentils) 3 to 5 times consecutively after the initial soak to help season the pot.
- Avoiding Thermal Shock: Clay pots are sensitive to thermal shock, so it is crucial to avoid sudden temperature changes. Never subject the pot to extreme hot or cold temperatures as it can cause cracking. Always heat the pot gradually, ensuring that the ingredients and the pot heat up together. Do not place a cold pot directly over high heat.
- Cleaning and Maintenance: When cleaning your earthenware pot, avoid using soap or harsh cleaning agents as they can be absorbed into the porous clay. Instead, hand wash the pot with water and scrub gently with a soft sponge or a non-abrasive brush if needed. If there is stuck-on food, soak the pot briefly in lukewarm water to soften the residue and then remove it with a soft sponge. You can also use coarse salt to scrub the pot. To dry the pot, place it in a low-heat oven for 30 minutes before storing it in a cool, dry place.
- Cooking Tips: Always start cooking on low heat and gradually increase the temperature. Avoid dry-cooking sautéed meat, especially during the first few uses. Do not soak food in the pot for extended periods as the water and impurities might be absorbed into the clay. Avoid heating an empty clay pot and do not use it directly on an electric burner, as it can cause thermal shock.
- Purchasing Advice: When purchasing an earthenware pot, ensure that it is sourced from a reputable supplier. The clay should be handled properly and fired at the appropriate temperature to prevent the presence of heavy metals and toxins, which can cause health issues. Look for pots that comply with California Proposition 65 to ensure food safety.
By following these safety precautions, you can safely enjoy the unique cooking experience and delicious flavors that earthenware pots offer.
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Types of earthenware pots
Clay pot cooking is a traditional method of cooking that has been used for millennia. Earthenware is made of selected clays sometimes mixed with feldspars and other minerals, and it is typically white or light-coloured. Clay pots come in a variety of shapes and sizes, and there are many different types of clay pots used in different cultures.
In Japan, the clay pot is called a donabe and has been used since the 8th century. Iga-yaki pottery, a type of donabe, has been made since 1832 and is highly valued. Donabes can be used over an open flame and are often used to serve food. In Korea, the earthenware pot is called ddukbaegi and is often used for soups.
In India, the traditional pot used for cooking in the southern states of Andhra Pradesh, Kerala, Tamil Nadu, and Telangana is called chatti. In the northern states, including Punjab, Uttar Pradesh, and Haryana, the cooking pots are called handi. In Sri Lanka, clay pots are used to make dishes such as pahi fish curry, chutney, meats, rice, and freshwater fish curries.
In French cuisine, the daubiere is used to cook daubes, and the diable is an unglazed potbellied container used to dry-cook chestnuts or potatoes. The tian is a low rectangular pan for making gratins, and the cassole is a clay pot used to make cassoulet, a French bean dish. The olla de barro is a ceramic roaster used in Spain, and the cazuela is another type of clay pot used in the country.
In East African cuisines, various types of clay cookware are used, such as the jebena, a traditional clay coffee pot. The tagine is a type of clay pot with a tall, pointed lid that is used in Moroccan cuisine and other North African cuisines. The sha guo is another type of clay pot that is used in Chinese cuisine.
Some other types of earthenware pots include the Roman pot, which is a recreation of the wet-clay cooking vessels used by the Etruscans and Romans, and the Greek and Hispano-Moresque ware of the late Middle Ages.
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Recipes for cooking in an earthenware pot
Clay pots are beloved worldwide for their ability to cook delicious food, concentrating flavours and retaining heat. From the Moroccan tagine to the Japanese donabe, these vessels are both functional and beautiful. Here are some recipes and tips for cooking in an earthenware pot:
Rice and Grains
Cooking rice and grains in a clay pot results in a more floral and toasty aroma, with each grain cooked to perfection while maintaining its shape. To cook rice or grains in your earthenware pot, first, make sure your pot is seasoned. Then, follow the instructions for cooking rice or grains on the stovetop. Start with low heat and gradually increase it. You can also cook rice and grains in a clay pot by soaking them overnight and then slow-cooking them over a gentle flame.
Soups and Stews
Earthenware pots are perfect for cooking soups and stews. The even heat distribution of clay pots ensures that the ingredients cook evenly, resulting in a flavoursome and well-balanced dish. To cook soups or stews, follow your favourite recipe and use your earthenware pot instead of a metal pot. Make sure to avoid sudden temperature changes to prevent thermal shock, which can cause the pot to crack. Start with a low flame and gradually increase the heat as needed.
Beans
Beans cooked in earthenware pots are creamy and tender, with their skins intact. To cook beans in your earthenware pot, soak them overnight to reduce cooking time and preserve their shape. Then, cook them over a gentle flame, starting with low heat and gradually increasing it. You can season them as desired, but it is not necessary, as the earthenware pot will infuse them with flavour.
Braises
Braises cooked in clay pots taste snappy and fresh, not heavy and muddled. To cook a braise in your earthenware pot, choose a recipe that starts with a low simmer, as this will allow the pot to gradually heat up along with the ingredients. Avoid recipes that require searing or frying, as the thermal shock can cause the pot to break. Instead, opt for gentler cooking methods like stewing or poaching, which will reward you with a deep, delicious flavour.
Care and Maintenance
- Always allow your earthenware pot to cool completely before washing.
- To remove stuck-on food, soak the pot briefly in lukewarm water and use a soft sponge or non-abrasive brush to clean.
- Do not use soap on unglazed or partially glazed pots, as it can be absorbed into the porous clay.
- Avoid sudden temperature changes to prevent thermal shock and potential cracking.
- Store your pot in a cool, dry place.
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Frequently asked questions
You should season your clay pot before first use. To do this, scrub and wash the pot in running water, without soap or detergent, and then soak it in starch water for three days. After this, dry the pot in the sun and then rub ghee or coconut oil on both the inside and outside of the pot. Once the oil is absorbed, heat the pot on the stove until the oil cooks and turns golden. Finally, fill the pot with water and add turmeric powder. Bring this to a boil and then dry the pot in the sun again.
Clay pots should not be heated too quickly, so always start with a low heat and increase the temperature gradually. Clay pots are great for water-based recipes such as rice, grains, soup, and lentils. You should avoid dry-cooking sautéed meat, especially the first few times you use the pot.
You should avoid using soap or harsh cleaning agents on your clay pot, as these can be absorbed into the porous clay structure. Instead, scrub the pot gently with a non-abrasive brush or sponge and then rinse it with water. If you need to use a cleaning agent, use a mild detergent.
Clay pots are sensitive to thermal shock, so you should avoid sudden temperature changes as this can cause the pot to crack. Never heat an empty clay pot and do not place a cold pot over high heat.
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