3 Steps to a Great Cooking Experience With Clay Pots

Clay cookware is very hot and happening these days. With people becoming more and more aware of how much pollution we expose ourselves to and how important it is to keep toxins away from our bodies, having pots and pans made without any chemicals that can leach into our food seems like a Godsend. Apart from that, cooking in clay can result in delicious meals, you just have to learn how to adapt your cooking process to these pots and pans.

Seasoning clay pots

Most articles about seasoning clay cookware will tell you that the basis of the process is soaking. Well, while those methods can certainly work, there is another way to do it without wasting 2 hours soaking your pot in water and it especially works with cookware made out of pure, unglazed clay. The seasoning strengthens the pot and it only needs to be performed once, before you use it for the very first time. You start by rinsing the vessel and the lid under running water and after you’ve done so thoroughly for a couple of minutes, just let them sit for about 10 minutes. Meanwhile mix 3 tablespoons of flour (wheat, lentil, arrowroot, chickpea.) with 1 cup of water. If your pot is large, you can mix 4 tablespoons of flour and 1.5 cups of water. Fill a quarter of your pot with water and add the mixture, stirring continuously. Place it on the stove at low heat and only increase to medium after 5 to 7 minutes. Let the lid on until the mixture cooks to a broth and then turn off your stove and let it cool down over night. In the morning, rinse the pot and the lid with water and you’re good to go. This seasoning is a one time thing and takes only about 20 to 30 minutes.

Cooking on stove top

When you’re cooking on stove top with clay pots, there are a couple of steps you need to follow just to make sure you’re taking full advantage of the great cooking experience these vessels have to offer. First, if you’ve only just bought your clay cookware and had it seasoned, it’s good to use the ware for wet recipes for the first 4 to 5 times, because this will make the pot “shrink” or “come together” slightly, which means it will become fully seasoned. These recipes include stews, rice, steaming vegetables and soups. Start cooking on low heat and increase to medium after 5-7 minutes.

Cooking in the oven

Always place the clay cookware in a cold or 200 degree oven. Don’t pre-heat because drastic temperature changes can cause cracks in the pots. Increase the temperature in the oven gradually, at 10 minute intervals and don’t go over 450 degrees Fahrenheit.

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