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.