OLD WORLD COOKING:
As the American fast food industry struggles to satisfy critics from health and medical professions about unhealthy cooking, an old world cooking method is gaining popularity in leaps and bounds, leading consumers to a more healthy and greener way to prepare food. Leading back to early Roman times, this well tested and tried method is a source of preparing some of the most delicious meals ever on your table.
HEALTHY TASTY MEALS:
Just about anything can be cooked in clay, including: meat, fish, vegetables, soups, casseroles, breads and cakes. A healthier way to cook all of these is to use the ancient clay pot method. Since clay pots are made of dry porous clay, hot air and moisture combine inside the pot to thoroughly cook food in a similar manner to that of steam cooking, allowing food to cook in its own juices, guaranteeing nutritious, healthy, and tasty meals every time. You benefit usinga clay pot because all the natural juices, nutrients and vitamins of the cooked food are agsorbed inside, making for a healthy meal. Most noticeable is that clay pot converts continue to cook this way because they enjoy the wonderful flavor and taste of the food.
SAVE THE EARTH:
Clay pots are one of the more Green methods of cooking. These pots are made of 100% earthen clay. They can absorb oven temperatures up to 475 degrees, and are very resilient when properly cared for. At the end of their useful period of time, which can be decades long, they can be returned to the earth in the manner that they were extracted. You have the peace of mind knowing that you contribute to saving the earth when you cook in clay.
DO NOT EXPOSE TO EXTREME TEMPERATURES:
Earthenware pots are made of raw clay and have an unglazed finish. It's important to know that the pot will crack if exposed to sudden hot and cold temperatures or placed on a hot stove or open flame. They are designed for oven use only. Although microwave ovens can be used, it is not suggested. You should always consult the manufacturer's guide for cooking times. If in doubt, pots are available especially for microwave ovens.
SOAK IN WATER PRIOR TO USE:
When using your clay pot for the first time, wash it thoroughly in warm water. Do not use detergent or soap as this could block the pores. After washing, completely immerse the pot and lid in tepid water for 30 minutes. The pot will absorb a considerable amount of water, and it's this liquid which forms the main part of the steaming process. For subsequent uses, you can reduce the soaking time of the pot and lid to 15 minutes.
ALWAYS START WITH A COLD OVEN:
HANDY TIP: Before placing food in your clay pot, line the pot with parchment paper. This will help keep your pot clean of food burns. It will also make it easier to remove the food, especially bread.
Prepare the food as you normally do and place into the pot. Cover with the lid and position the clay pot in the center of a cold oven. WARNING: Never place a clay pot in a pre-heated oven. Temperature settings will vary. For traditional recipes, set the oven temperature 50 to 100 degrees Fahrenheit higher. The reason is you will be starting with a cold oven, and clay will not get as hot as stainless steel, cast iron, or other materials. Cooking temperatures will also take about 20 -30 minutes longer. Check out the clay cooking recipes on this site, or Google search for Clay Pot Recipes. There are hundreds available. After you place the clay pot is in the oven, set the timer and leave it alone to do its work. If cooking meat, fish or potatoes and you would like the dish to be browned and crisp, remove the lid for the last 10 minutes of cooking time.
TAKE EXTRA CARE REMOVING POT FROM OVEN:
This is very important: When removing your hot clay pot from the oven, take extra care by using oven mitts or baker's pads and place the pot on a trivet, a wooden board or folded towel. Sudden contact with a cold work surface, such as: stove top, granite counter top, or sink surface could cause it to crack. For the same reason, always allow your pot to cool down before placing into cold water. If cooking fish, it's a good idea to always line the pot with parchment paper, or use a fish baker, which is available, that will help absorb odors.
CLEANING AND STORAGE:
Let pot cool down before cleaning. When ready, use a nylon scourer or brush, or even better, let pot soak overnight in water with a little baking soda (3 tablespoons of baking soda per liter or quart of water). Towel dry and store in cabinet like any other pot with lid placed alongside, rather than on top, to allow air to circulate. If wet lid is left on top during storage, it will form a seal, and possibly cause mold on the inside.
TO SUMMARIZE:
Benefits of cooking in clay far outweigh disadvantages.
