Man has been cooking in clay since ancient days. This style of cooking is making a comeback, since clay cooking is both healthy and tasty.
Cooking in clay is one of the oldest techniques for baking home meals. The process dates back, at least, to early Roman days. Likely the process was a modification of the clay cast method where meats or potatoes were lathered with mud and baked directly in the fire. Many campers today still enjoy this ancient and somewhat barbaric method of cooking foods in clay-based, mud packs. Modern indoor cooks, on the other hand, are rediscovering the beauty of cooking in clay pots.
Given the current concern with health, clay pot cooking makes sense. Foods cooked in clay pots steam in natural juices. No oil is required for cooking, so most dishes are healthier when cooked in clay versus deep or oven-fried. In fact, adding oil to clay dishes tends to overpower the natural flavors and also complicates clean up afterwards. When compared to boiling, clay pots hold the nutrients which are often leached out and lost in the air with an open method of cooking. While some cooking processes intended to lighten up modern day dishes tend to produce bland results, clay pot cooking ranks with outdoor, smoked dishes. You’re getting a taste that is impossible to duplicate with other methods of cooking.
If you enjoy rotisserie chicken, then clay pots turn out perfect birds with crispy skins and moist meat. While some healthy methods do not brown meats, clay pots do both brown and crisp. This means that chicken is a favorite in the clay pot. To bake chicken, simply rub seasonings on the chicken. Lemon pepper is a good, all-purpose rub. Place the seasoned chicken in the clay pot and cook for two hours at 400 degrees. Your chicken will look like a magazine photo and will taste like you spent big bucks at a specialty shop.
How Clay Pots Work
Clay pots are soaked in water before adding food and cooking. The large clay pores absorb water which is then released during cooking. Foods stay moist and natural juices are produced. These juices increase the steam inside the clay pot and provide a moist cooking environment. It’s almost impossible to overcook or dry out food when cooking in clay. You really have to work at it to ruin a dinner.
How to Use a Clay Pot
As mentioned, clay must be soaked in water prior to cooking. Before loading the pot with food, place the cooker in the sink in room temperature water for fifteen to thirty minutes. The top can be placed spoon fashion inside the base to cut down on the height. Be sure the two pieces do not form a vacuum preventing water from getting between the two pieces.
Sudden temperature changes expand or tighten pores in clay, so it’s important to moderate exposure to both hot and cold extremes. Do not preheat the oven. Put the clay pot in a cold oven and then turn on the heat. When taking the dish out, do not place on a cold counter. A trivet (not metal), pot holder, or dish cloth will cushion and protect the pot.
Any dish typically baked in the oven can be prepared in the clay pot. Simply add fifty to one-hundred degrees to the cooking temperature and about thirty minutes to the cooking time. For example, if you bake pork chops at 350 degrees F for an hour, then go 400 to 450 degrees for an hour and a half using the clay pot.
Clay pots can also be used in the microwave, although the standard oven size is often too large to fit in the home microwave. Avoid the highest heat settings. Medium heat and standard heating times tend to work for microwaving.
Clean Up
One of the distinct advantages of cooking in clay is that clean up is so simple. After cooking, simply soak the dish in water for about five minutes. Pour the water off. Wipe out the pot and rinse.
If any food particles are stubbornly stuck to the clay pot, then soak a bit longer, sprinkle with salt and use a scrub brush or scratch pad.
Do not use soaps on the clay pot. The pores can absorb the soaps. This clogs up the pores and also impacts on the flavors.
Clay pots are not compatible with dish washers. Both the soaps and the high heat are bad for the cooking vessel.
Storage
When you first begin to use a new clay pot, you’ll notice that the terracotta color becomes mottled. In fact, it appears that some portions of the pot are dirty. This phase passes quickly with use. Just as cast iron takes on more color and character over time, clay becomes darker and more attractive with long term use.
If you’re not sure whether your new clay pot is dirty or just naturally coloring, run your finger over the areas in question. A clean pot will feel smooth to the touch. Food particles can be felt. Continue to rub if you feel any texturized places.
Let the clay pot air dry before putting away. Moist spots can mold under the right conditions. If you have room in the cabinet, place the top and bottom separately for storage. If space is a concern, then spoon the top inside the bottom or place the top on but use a rolled up paper towel to prop the top slightly to allow for air circulation.
Where to Buy Clay Pots
It’s becoming easier to find clay pot cookers. Most specialty cooking stores now carry clay pots, and a number of vendors offer pots online.
What to Look for When Purchasing a Clay Pot
Both glazed and unglazed models are available, but unglazed is the way to go. When the clay is glazed, the pores are blocked. This defeats the whole idea of cooking in clay. Some models have a glazing only on the bottom. This prevents sticking and makes clean up easier. Glazing on the bottom only is a plus.
The top should be domed. Clay cooking involves steaming, and the vessel needs space for the steam to circulate. Expect the top to be close to double the height of the bottom. This makes it difficult to eyeball and determine the size needed. Be sure to look closely at the bottom portion to get a feel for the amount of food cooked for each size. Sizes vary from small garlic roasters up to models which will hold a Thanksgiving turkey. Unless you actually plan to cook a turkey or have a really big family, you probably do not need the largest size.
Easy Clay Pot Recipes
Clay Roasted Potatoes
4-6 firm baking potatoes
1 onion
½ cup Parmesan cheese
1 tsp. salt
1 tsp. pepper
Remember to soak the clay pot in water. Cut potatoes in chunks. Leave the skins on if they are fairly thin and soft. Otherwise, peel the potatoes. Slice onion over potatoes. Sprinkle with salt, pepper, and cheese. Put in cold oven. Turn heat to 450 degrees F and cook for an hour and a half.
Clay Pot Meat Loaf
2 lbs. lean ground beef
2 eggs
1 slice bread (torn in small pieces)
1 onion (diced)
1 cup tomato sauce
2 T. brown sugar
Combine the meat, eggs, bread, and onion. Shape in loaf. Place in wet clay pot. Mix tomato sauce and brown sugar. Pour over meat loaf. Bake for an hour and half in 400 degree oven.
Buy a Clay Pot and Enjoy Healthy Home Cooked Meals
Remember that most of your family favorites can be modified and cooked in a clay pot. Try your baked apples, rice dishes and casseroles in clay. Eliminate the oil, increase the temperature, and bake slightly longer than when using conventional baking dishes. In no time at all, you’ll be a clay pot expert and will be trying all the gourmet and bread recipes floating around.