Frequently Asked Questions

Typically, an unglazed clay pot is submerged for 15 to 30 minutes to absorb water before cooking, then filled with the food and placed into an oven. The walls of the pot help to diffuse the heat, and as the pot warms it releases the water as steam.

The food inside the clay pot loses little of its moisture because it is surrounded by steam, creating a tender, flavorful dish. The evaporation of the water prevents burning so long as the pot is not allowed to heat until it is completely dry. Because no oil needs to be added with this cooking technique, food cooked in a clay pot may be lower in fat compared with food prepared by other methods such as sautéing or frying. And unlike boiling, nutrients are not leached out into the water.

Most clay pots are unglazed, and before you use your pot for the first time, you should soak it for at least half an hour, so that the moisture will be retained in the foods you cook. For subsequent uses, soaking the pot for about fifteen minutes should be fine.


Place food into pot and prepare for cooking.


The majority of clay pots that you can purchase are for oven use, but there are some models that can be used on top of the stove and even on the grill, be sure to check the manufacturer's instructions for complete directions on how to cook with your new clay pot. Clay pots are even microwave-safe, but low settings are best.

Clay pots may be cleaned by scrubbing them with salt; soaps or detergents should not be used, because the clay may absorb them.