Discover the Timeless Magic of Clay Pot Cooking
Before the age of instant gratification appliances, clay pots reigned supreme in kitchens worldwide. These traditional earthenware vessels, hailing from diverse cultures and boasting unique shapes and sizes, are making a comeback in modern kitchens. From donabes to tagines, cazuelas to sha guo, these versatile pots offer a unique and flavorful cooking experience, whether your recipe calls for it or not.
Why choose clay over the convenience of modern cookware? Lidded clay pots excel in simmering, stewing, and braising dishes. While they heat slower than metal pots, they retain heat beautifully, ensuring gentle, even cooking.Additionally, unglazed clay’s porous nature absorbs water, releasing steam during cooking, creating a “semi-pressurized environment” that intensifies flavors, as noted by chef Eric Sze.
Beyond functionality, clay pots offer a nostalgic charm and aesthetic appeal. They become more beautiful with use,developing a rich patina cherished by clay pot aficionados. Steve Sando, of Rancho Gordo beans, even claims, “Cooking beans in clay is almost magical.”
But beware! Sudden temperature changes can crack clay pots. Always allow them to cool before washing.
Here’s a glimpse into the world of popular clay pots:
Tajines: Easily recognizable by their conical shape, these North African wonders are perfect for slow-cooked stews with meat and vegetables. The tall, pointed lid condenses steam, basting the food below.
Shakla Dist: Ethiopian and Eritrean kitchens rely heavily on these round pots with handles for simmering stews like doro wat. Some Ethiopians swear by the unique flavor imparted by clay cooking.
Cazuelas: This versatile pot, found across Latin America, lends its name to various dishes, from Chilean chunky stews to Puerto Rican sweet potato puddings. Glazed terra-cotta is common, often adorned with patterns.
Bean Pots: From Mexican olla de barro frijolera to Italian pignate, these deep, rounded pots are ideal for slow-cooking beans. Rancho Gordo emphasizes, “Beans love the constant heat and the clever shape helps hold in moisture.”
Cassole: This French pot, traditionally used for the rustic bean dish of the same name, is harder to find today. Its tapered design allows for a rich crust to form after the bean liquid evaporates.
Donabe: These Japanese earthenware pots come in various shapes and sizes, each with a specific purpose. The Kamado-san, with its large lid, excels at fluffy rice. Donabes are also the classic vessel for nabe, a comforting one-pot meal.
Sha Guo: Chinese clay pots, available in diverse shapes and sizes, are used for braised and stewed dishes like Taiwanese Three Cup Chicken. While not as common in modern kitchens, they remain a cherished tradition.
Ttukbaegi: Korean clay pots, used for dishes like soondubu jjigae and samgyetang, come in various sizes. Placed on a trivet, the residual heat from the clay keeps the food bubbling hot.
Palayok: The Philippines’ traditional clay pot, used for kare-kare and other stews, comes in glazed or unglazed forms.The classic shape features a domed lid and a deep, bulging base.
Handi: Traditionally made from clay (though now also metal), handis are used in North Indian, Pakistani, and Bangladeshi cuisines. Biryani, a layered rice dish with meat and spices, is a popular use.
Embrace the timeless magic of clay pot cooking! Experience the unique flavor, slow-cooked perfection, and cultural connection these versatile vessels offer. Explore the diverse options and discover a world of culinary possibilities beyond the modern kitchen.
