Before the Instant Pot, air fryer, or pretty much any other cooking vessel existed, there was the clay pot. These traditional clay or earthenware vessels come in many shapes and sizes and have been used around the world since prehistoric times. And to this day, display-worthy clay pots, including donabes, tagines, cazuelas, sha guo, and more, can all play a role in the modern kitchen, whether a recipe specifically calls for one or not.
So, why opt for this ancient cookware when you can tap a few buttons on the side of a slow cooker? Lidded clay pots are excellent choices for making any dish that needs to be simmered, stewed, or braised. That includes beans and grains like rice. The clay generally takes longer to fully heat than a metal pot, but once it does, it retains that heat and allows for steady, gentle cooking. And clay has the unique advantage of being a porous material. An unglazed clay pot may be soaked in water before use, so that once food cooks inside, the pot puts off additional steam. As 886’s chef and founder Eric Sze commented on using a clay pot for Three Cup Chicken, when this occurs and the food is brought to a rolling boil inside, the soaked clay pot almost creates “a semi-pressurized environment” in which the food can cook more rapidly.
Because clay pots are the traditional cookware of so many cuisines, there’s a nostalgic pride you may get when cooking with them. And the beauty of these vessels makes them great for presenting food at the table. Like a wok, they acquire a rich patina with use, which clay pot aficionados covet. Steve Sando, founder of Rancho Gordo beans and avowed clay pot head, sells clay pots online and writes in one product’s description: “Exposure to heat, fire and food will only make it more beautiful. Even better, cooking beans in clay is almost magical. The slow, even heat and natural clay are considered the best way to cook beans.”
One caveat: Never introduce clay pots to sudden temperature changes as they may crack. Let the pot cool down to room temperature after cooking in it, before you bring it to the sink.
