Marianne Martinez
Clay cooking pots are a traditional and versatile cookware used around the world, from Korea to Mexico, and can be used to cook a variety of dishes, including soups, curries, meats, and rice. Clay pots are prized for their ability to lock in flavours and retain heat. However, cooking with clay pots requires some special care. Clay pots should be seasoned before first use, and users should be careful to avoid thermal shock by gradually heating the pot and using wooden utensils. Clay pots should also be cleaned carefully, without the use of soap.
| Characteristics | Values |
|---|---|
| Clay pot types | Donabe, Flameware, Chinese Clay Pots, Bean Pots, Tagines, Terracotta casserole dish, Micaceous clay pots, Iga clay donabe |
| Clay pot uses | Cooking soups, curries, rice, tofu, meats, bread, casseroles, beans, biryani, fish, shrimp, vegetables, stews, etc. |
| Clay pot benefits | Clay pots are versatile, lightweight, easy to transport, heat up faster or more slowly than metal, hold and distribute heat evenly, and can be used in the oven, stove, or microwave |
| Clay pot seasoning | Fill the pot halfway with a 4:1 ratio of cool water and cooked white rice, heat it up, and discard the porridge, or use coconut oil, starch water, or a mixture of cooked rice water and water |
| Clay pot cleaning | Soak pots in lukewarm water, use a soft sponge, avoid soap on partially glazed or unglazed pots, use a mild detergent on flameware, boil water daily for a week to get rid of extra mud |
| Clay pot safety | Avoid thermal shock by using a diffuser to soften the heat, use wooden utensils, place hot pots on a double layer of kitchen linens, do not heat an empty clay pot |
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What You'll Learn
How to season clay pots before first use
Clay pots need to be seasoned before their first use to ensure your food doesn't taste of mud and to help the pots endure heat and last longer. The first step is to wash the clay pot. Fill a large vessel, bucket, or sink with water (no hot water) and completely submerge the pot for at least 8 hours, or overnight, until it stops soaking up any more water.
After soaking, clean the pot with water and let it dry completely. Then, rub a fine layer of cooking oil all over both sides of the pot. Some people also recommend adding a few drops of coconut oil and letting it smoke a bit before switching off the heat.
There are different ways to season the pot after this initial cleaning and oiling. One method is to put the pot in the oven, turn the heat to 400°F, and bake for around 15 minutes. Then, turn off the heat and let the pot cool down completely before adding fresh desiccated coconut to the pot. Another method is to cook a mixture of broth on the stovetop on medium heat until it thickens, then turn off the heat and let it cool down, preferably overnight. The next morning, pour out the broth, scrub and wash off any residue from the seasoning, and wipe the pot dry.
After the initial seasoning, it is recommended to use the pot as often as possible for a few times, cooking 'wet' recipes such as rice, pasta, lentils, or vegetable stews. It is also recommended to use a heat diffuser when cooking with clay pots, especially if using an electric stove. Clay pots are naturally non-stick, so they are easy to clean and you can avoid using harmful, toxic soaps. To clean the pot, get it wet thoroughly, sprinkle with baking soda, scrub, and rinse off. Wipe it with a cotton towel and allow it to dry.
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What types of food to cook in clay pots
Clay pots are a versatile cooking vessel that can be used for various dishes and cuisines. Here are some ideas for the types of food that can be cooked in clay pots:
Rice and Grains
Clay pots, such as the Japanese donabe and the Chinese sandpot, are excellent for cooking rice and grains. The steady, gentle heat of a clay pot ensures even cooking and helps retain moisture. Clay pots are also ideal for cooking beans, as the slow and even heat is said to be the best method for preparing this ingredient.
Stews and Braises
Clay pots are perfect for dishes that require slow cooking, such as stews, braises, and curries. The clay pot's ability to retain heat and create a semi-pressurized environment through steam makes it ideal for gently cooking meats, vegetables, and seasonings until they are beautifully tender and enmeshed. Traditional dishes like Ethiopian doro wat, Moroccan tagines, and Indian curries such as pahi fish curry are often cooked in clay pots.
Roasted Meats and Vegetables
Clay bakers, such as the Romertopf, can be soaked in water and used to roast meats and vegetables. The clay absorbs the water, creating steam that cooks the food, resulting in juicy dishes that don't require additional fats. Chicken, beets, and garlic are just a few examples of foods that can be roasted in a clay baker.
Breads
Clay bakers can also be used to bake bread. The steam generated within the clay baker creates a perfect environment for baking bread, resulting in a delicious, moist loaf.
Soups
Clay pots are also used for cooking soups, especially in the Japanese donabe tradition. The porous nature of the clay and the lid's design help retain heat and condense steam, making it ideal for cooking and serving soups.
The type of clay and the design of the pot can also influence the cooking process and the final flavour of the dish. Clay pots made from micaceous clay, for example, transmit heat very well, keeping food warm for hours. So, depending on the specific clay pot and your personal preferences, you can choose to cook a variety of dishes to enhance their flavour and presentation.
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How to heat clay pots safely
Clay pots are beloved around the world for their ability to cook delicious food, concentrating flavours and retaining heat with ease. They can go straight from the oven and stove to the table. However, cooking with clay pots requires a bit of know-how as they perform differently from metal pots and pans. Here are some tips on how to heat clay pots safely:
- Do not heat clay pots directly over an electric burner, as this will heat the pot too quickly and may cause thermal shock. Use a diffuser to soften the heat so the pot can warm gradually.
- To avoid thermal shock and accidental breakage, use wooden utensils to stir food, and do not tap spoons on the sides of pots or drag pots across burners.
- Place a double layer of kitchen linens as a stove-side landing pad for hot pots or lids rather than setting them directly on cold countertops. Use wooden or cloth trivets instead of metal ones.
- Clay pots should be seasoned before first use to temper them for cooking. For example, for Donabe, Flameware, Chinese Clay Pots, and Bean Pots: combine a 4:1 ratio of cool water and cooked white rice to fill the pot halfway. Set the pot over medium-low heat, bring it to a simmer, and adjust the heat to maintain a gentle bubble until the rice softens into a porridge. Turn off the heat and let it stand until cool. Discard the porridge and clean the pot.
- Clay pots can be used in the oven, on the stove, or even in the microwave, depending on the type of clay pot. For example, micaceous clay pots can be used in the oven, on the stove, or in the microwave.
- Clay pots should be heated gently and gradually to avoid thermal shock, which can cause the pot to break.
- Ensure that the clay pot you are using is sourced from a reputable supplier and has been fired to the appropriate temperature. This is important to avoid the presence of heavy metals and other toxins in the clay and glazes, which can cause lead poisoning, exposure to radiation, and other health problems.
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How to clean clay pots
Clay pots are relatively porous, so it's important to clean them properly to prevent mould from growing within the pores. Never use soap or detergent as the porous clay will absorb it, which may leave an unpleasant soapy taste that will leach back into your food the next time you use the pot.
To clean your clay pot, wait for it to completely cool, then fill it with scalding hot water and use a stiff brush to clean the inside. You can add baking soda to break down grease and remove odours. 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.
If your pot begins to smell mouldy or spoiled, make a solution of 3 tablespoons of baking soda per quart of water and leave it on for at least 30 minutes, then brush and rinse well. Let the pot thoroughly dry in bright sunlight or a well-ventilated place before putting it away. Make sure your pot is completely dry before storing it, with the lid off, in a well-ventilated place.
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How to make your own clay pot
Making your own clay pot is a fun and challenging project. Here is a step-by-step guide to help you get started:
Sourcing Clay
Firstly, you need to source your clay. Clay can be found in nature, in creek and river banks, or by digging in areas with clay-rich soil. It comes in various colours and textures, but a good test to see if it's suitable for pottery is to roll it into a rope and tie a knot. If it doesn't break, it should be good to use. You can also make your own clay with flour, salt, and water, adding spices for colour and texture.
Preparing the Clay
Once you have your clay, prepare it by kneading it with your hands to remove any air bubbles and create a consistent texture. Be careful not to add air pockets as these can cause the clay to explode when fired. You can test for air bubbles by slicing the clay with a wire. If you're using natural clay, add some sand or stone dust to "temper" it. The temper should be one-third of the total volume.
Shaping the Pot
There are several methods for shaping your pot:
- Coil Method: Roll the clay into ropes, then stack and coil them to form the walls of your pot. Smooth and blend the coils with your fingers.
- Pinch Pot: Roll the clay into a ball and use your thumb to make an indent in the centre, gradually widening the hole by pinching the sides.
- Wheel Throwing: This method uses a pottery wheel. Centre a ball of clay on the wheel, then press it into a conical shape. Wet your hands and alternate between forming a cone and pressing it down into a flat disk.
Drying and Firing
After shaping your pot, it needs to dry completely. This can take several weeks, as any remaining water can turn to steam and cause cracks when fired. Once dry, fire your pot in a kiln according to the manufacturer's instructions. The firing process involves heating the clay to over 1112 degrees F to drive off chemically bonded water, transforming it into ceramic.
Remember, if you plan to use your clay pot for cooking, you will need to use a specific type of clay, such as fireclay or flameware, that can withstand direct heat from a stove or open flame.
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Frequently asked questions
Clay pots heat up more slowly and evenly than metal, and they hold and distribute heat more diffusely. Clay pots are also versatile, as they can be used in the oven, on the stove, or in the microwave.
It is important to season your clay pot before its first use. For a Donabe, Flameware, Chinese Clay Pot, or Bean Pot, fill the pot halfway with a 4:1 ratio of cool water and cooked white rice. Place the pot over medium-low heat and bring it to a simmer. Turn off the heat and let it cool completely before washing.
Clay pots are susceptible to thermal shock, so it is important to avoid exposing the pot to direct heat. Instead, use a diffuser to soften the heat so the pot can warm up gradually. Use wooden utensils to stir food and avoid tapping spoons on the sides of the pot.
