Clay Pot Cooking: Overview

Clay pots have been used for cooking since ancient times by many cultures - from the Moroccan tagine with its conical lid to Chinese sand pots, to the Indian tandoor. Clay pot cooking saw a revival in more modern times with the popularity of Romertopfs and the 'Chicken Brick' in the 1970's. Today, with more of us searching for great ways to add flavour and reduce fat in our diet, clay pot cooking is making a popular comeback to the kitchen.

How Clay Pots Work

Clay is a porous material. When the pot is saturated with water (you should always soak the pot for 15 minutes or so before use) and heated in the oven, steam will evaporate slowly from the pores of the clay.

During cooking, the food inside your clay pot will release and cook in its own juices. These juices are sealed inside the pot until it is completely dry, and at this point the food is cooked!

Tip: Always set the hot clay cooker on a cloth pad or towel rather than a cold surface when it first comes out of the oven or the sudden change in temperature may crack the pot.

Cooking with a Clay Pot

Always check your clay pot manufacturer's instructions for general care information, however most clay pots need soaking for at least 15 minutes before use. Also, don't put your clay cooking pot in a hot oven or it may crack. Clay pots should always be placed in a cold oven and then heated to the required temperature.

Because wet clay does not become as hot as metal, you will need to cook recipes made in clay pots at about 50°C higher and for 15-20 minutes longer than usual when oven baking (this is because the oven is cold when you start cooking). For example, if you normally cook a 1.3 kilo chicken at 180°C for 1 hour, you will need to cook it in a clay pot at 240°C for 1 1/4 hours.
In fact, almost any recipe can be adapted for cooking in a clay pot - and once you've tasted the difference, you won't want to switch back!

Cleaning Your Clay Pot

Clay pots are very easy to clean. Simply let the pot cool after it has been taken from the oven and soak it in warm water for a few minutes. Sprinkle the pot with salt and scour it with a stiff brush. Rinse the pot and let it drain until it is dry.

Don't use detergents or scouring powder to clean your pot, as this may taint the pot. However, if you have some stubborn residue that won't come away after a short soak, submerge your clay pot in hot water, adding 3 tablespoons of baking soda for every litre of water.

Storing Your Clay Pot

You can store your clay pot in the same way as your other baking dishes. It's not as fragile as it looks. Unless you drop it on the floor, your clay cooking pot should survive most knocks and bumps.

Do be sure to store the lid alongside, rather than on top of the pot. This will eliminate the risk of mould developing inside the pot if it wasn't completely dry when you put it away.

Clay Pot Recipes

Want to get started with your clay pot cooking? Try these great clay pot recipes:

Clay Pot Onion Soup
Clay Pot Warm Vegetable Salad
Clay Pot Aromatic Honey & Ginger Chicken 
Clay Pot Mushroom Risotto 
Clay Pot Tipsy Apple Crumble