Is there place for one more pan in your city kitchen? Whether or not there is, I recommend that you make room for a clay baker.
While you can bake bread in one of these pans, they are more commonly used for one-pot dinners and roasting. It’s an ancient cooking method that involves soaking a two-part (top and bottom) unglazed clay pot in water. Steam is formed when food is heated to a high temperature, providing moisture and retaining nutrients to whatever is being cooked.
Clay pot cooking involves combining chicken or meat with a small amount of liquid, vegetables, and seasonings to achieve the tenderness of a braise with the crispiness of roasting. The majority of the cooking is done with the cover on, but when the dish is nearly done, it can be removed to get a golden brown finish.
The crispy surface of bread baked in a clay pot contrasts with the tender, moist interior. Some clay bread bakers resemble metal or glass loaf pans, while others include a lid.
Cooking Techniques and Handling the Pots
- Never put a clay pot in a preheated oven because the shock of the heat can cause it to shatter.
- To progressively change the moisture that has saturated the clay into steam, bake at high temperatures (400o to 475o F).
- Cooking in a clay pot does not necessitate the use of additional fats. Use extra fats just as a flavoring, like you would with microwave cooking.
- A heated clay pot should never be placed on a cold or cool surface because it will crack. Always lay a hot pot on a wood or heat-resistant trivet or potholder when taking it out of the oven.
- Add liquids in small amounts at a time, as any food you’re cooking may release liquids, and you don’t want the pot to overflow.
- A clay pot will continue to cook after you remove it from the oven because it retains heat. So either account for this in your cooking time or remove the cover and the meal from the oven as soon as possible.
Some foods are particularly well suited to clay pot cooking since they are cooked at high temperatures and with steam.
Because the flavors will be absorbed into the porous clay if you cook fish or other strong-flavored ingredients, you may need to soak your pot longer afterward.
With the following adjustments, our traditional Chicken With Forty Cloves of Garlic cooks nicely in a clay pot:
- Place the butter-rubbed seasoned chicken in the saucepan, surround it with the garlic cloves, and pour the juice of half a lemon over it.
- Cover and bake for 50 minutes at 425F.
- Raise the oven temperature to 450 degrees F, remove the cover from the pot, baste the chicken, and bake for 10 to 15 minutes.
Tip: Because clay pot cooking does not require extra fat, the butter is only included for flavor; if you want to cut down on fat or calories, simply leave it out.
How to Clean a Clay Pot
Washing a clay pot with soap or detergent will cause the soap to absorb into the porous clay. Instead, use warm water and a brush to remove any baked-on food, as well as baking soda.
While some believe it’s fine to put in the dishwasher, the high heat and harsh detergents in most machines could harm a clay pot. If you don’t use your clay pot very often and mold forms during long periods of storage, simply rinse it with warm water and remove the mold with a baking soda brush. There’s no soap this time.
Your clay pot will deepen over time and use, maintaining burn scars and stains but developing a beautiful patina. If you wish to use your pots for both savory and sweet foods and have the storage space, you should buy two pots so that any absorbed flavors do not impact the flavor of your recipe.
Clay pots come in a variety of sizes, from tiny enough to roast a few heads of garlic to large enough to handle a 15-pound turkey. The smallest costs $15 and the largest costs over $70. A 1 1/2-quart covered baker will comfortably contain a 3 to 5 pound chicken, including vegetables, and costs around $35 in most city kitchens.
Romertopfs is the leading manufacturer of clay pots. Their website is chock-full of information about these one-of-a-kind cooking pots, as well as recipes, including ideas for using clay pots in special holiday feasts.
After trying my friend Pat’s Clay Pot Roasted Orange Ginger Bird, I decided to buy my own clay pot, which is just big enough to contain a three-pound chicken. Having a pot for just one dish defies all of my rules, but isn’t the flavor of this succulent chicken, perfumed with orange, ginger, and garlic, that accumulates in a sauce that can turn a spoonful of rice into a sense memory worth a little shelf space?
Is it possible to cook with a conventional pot on an electric stove?
The basic answer is no if you’re considering about an induction stovetop. Because of the way an induction stovetop works, you can’t use an aluminum pan on it.
Aluminum cookware can only be used on an induction burner when it has a stainless steel base.
Is it possible to use an aluminum pan on an electric burner other than an induction stovetop? In this piece, we’ll talk about it and offer some further advice.
Is it possible to cook with a stone pot on an electric stove?
For this reason, most stoneware producers advise against using it on the stovetop or even beneath the broiler element. Only a few stoneware pots and dishes can be used on the stovetop, but they virtually always recommend using a heat-diffusing trivet to avoid damage.
Is it safe to cook in a clay pot?
Whether you’ve cooked with clay before or are still unsure if it’s appropriate for you, here’s a list of our most frequently asked questions and answers so you can feel comfortable using it:
Metal cookware, such as cast iron or stainless steel, can be replaced with clay cookware. Clay cookware is manufactured entirely of natural and pure materials, moulded to perfection, then glazed and fired.
Yes. Clay cookware is made without the use of any hazardous materials or chemicals. It’s environmentally friendly, and it’s safe to use on every kitchen gadget and with any sort of food. It is suitable for vegetarians, vegans, organic eaters, and those with dietary constraints.
Yes, if it’s made of flameware clay and glazed with a particular glaze. Flameware can be used in a variety of settings, including the oven, grill, smoker, and stovetop.
Hand wash with steel wool or a scrub pad. It’s fine; you’re not going to scratch it. Dish soap and warm water are recommended. You can also soak the piece in water after it’s been used to let food residue come off much easily before washing it. When washing, be careful not to bang it on the edges of sinks or counter tops.
If you brush a little oil over the bottom and edges of the pan, pot, or whatever you’re cooking in, your food should not stick and come out ready to eat.
A potter creates clay cookware. A mound of clay is placed in the center of the throwing wheel, and the potter sculpts the clay with water, their hands, and tools while the wheel is spinning. After the item has been shaped to the potter’s satisfaction, it is allowed to dry before being fired in the kiln. The potter glazes the item after it has been fired, using various glaze materials and colors. Glazing a work can be done in a variety of methods to achieve the desired appearance. It is then glazed and sent to the kiln for a second firing. The piece is ready to use once the firing process is completed.
Using clay cookware has numerous advantages. As previously said, it is composed entirely of natural materials and is therefore environmentally friendly. Clay cookware also holds heat better than metal cookware, so your meal stays warmer for longer. Because of its porous abilities, a piece with a lid circulates the steam, preventing it from absorbing unnecessary water and letting your food to be cooked in its natural juices, resulting in a greater flavor and locking in nutrients, making it a healthier meal. For further information, see this article.
It may darken with wear over time, but if cleaned correctly, it should retain its color.
Because flameware is scratch-resistant, it can be used with any type of cooking equipment (wood, metal, plastic, etc.)
Clay pan holds heat far better than metal cookware. Warming up and cooling down takes longer. If you increase the heat to quickly heat the pan, the heat will continue to radiate after you switch the burner off, potentially burning your meal. Food should be checked on a regular basis. If a dish appears to be almost done, remove it from the pot since it will continue to cook there. Alternatively, after the food is done to your liking, take it from the clay cookware.
Yes, however hand washing with a scrub pad as recommended above can be more effective on tougher, stuck-on food for optimal results.
You can have whatever you want! Although many of the components are from unique cultures, they can be used to prepare any style of cuisine.
Do you want to learn more about the history of our clay cookware? Here’s where you may learn about the history and the story.
First Time Use
If you bought a new Rmertopf or another clay baker, make sure to read the instructions that came with it.
This usually entails soaking the pot in water for 30-40 minutes and then scrubbing it with a strong bristle brush to remove any remaining clay dust or particles from the manufacturing process. This will be the longest time you’ve ever had to soak the pot.
Subsequent Use
If you already own a clay pot, found one at a charity store, or were given one that hasn’t been used in a long time, soak it for 15-20 minutes and scrub it thoroughly to remove any debris and ensure it has absorbed enough water.
Note that newer models will have a glass surface on the bottom half. The glazed half of the lid does not require soaking, while the unglazed lid does.
Prepare any food items you plan to cook in the clay baker while the pot is soaking in water. Place these in the bottom half of the Romertopf without any additional oil or fat.
Place the damp cover on top of the clay pot and place it in a COLD oven. Preheat the oven to the desired temperature with the Romertopf inside. It is critical to place the full clay dish in a COLD oven to avoid the clay from cracking and fracturing.
Cook the food according to the recipe’s instructions, then carefully take the dish from the oven so you don’t burn yourself on the hot clay. To avoid a quick temperature fluctuation, place the dish on a wood board or a dish towel (and hence any cracking). Serve immediately after removing the cover. Any leftover natural juices can be used to make excellent gravies or soups.
The Clean Up
The beauty of the Rmertopf, or any clay cooker for that matter, is how simple it is to clean.
Simply remove any residual food from the dish and scrub it with a stiff bristle brush in extremely warm water to clean it. Metal scrubbers should be avoided since they can cause gouges in the clay. Sponge that aren’t abrasive are fine.
There is no need for special cleansers or degreasers to remove excess, baked-on oil because no extra fat is added to these clay bakers before cooking. All that’s required is a good scrubbing!
Allow a day for both the lid and the base to dry on the counter before storing to ensure there is no moisture remaining in the clay.
Stains and discoloration in the clay are typical, and after numerous uses, they will develop a patina that will prevent food from clinging to the clay sides. This is my parents’ Rmertopf, which has seen a lot of use!
If the clay baker isn’t absorbing water as well as it once did, simply place the entire clay pot (lid and everything) in a larger pot and boil it for 30 minutes in clean water. This will serve as a deep cleaning, re-opening the pores in the clay and allowing it to steam food as intended.
If your model is too big to fit inside another pot to boil, fill the bottom area with water and baking soda (4 cups water to 2 teaspoons baking soda) and bake for 30 minutes at 400F. However, don’t forget to start with a cold oven!
On an electric stove, what can you cook with?
Use cookware made of stainless steel, cast iron, or aluminum for the best results. Because of their weak conductivity, glass and ceramic cookware are not advised. Cookware with a flat bottom works well on electric stoves.
On an electric stovetop, what can you cook with?
Make sure your electric stove is turned off and cool before you begin cleaning it. Then wipe the top with warm, soapy water using a towel or sponge. Although certain coil burners are self-cleaning, meals can still accumulate. If yours are filthy, wipe them down as well. Wipe everything down with clean water to finish.
After that, crank your burners up to high to burn off anything that has remained on them. Smoking is something they do on a regular basis. To silence your smoke alarms, open a window or turn on the exhaust fan. When the smoke has stopped, turn off the burners and allow them to cool fully. Remove them and use a dry, lint-free towel to clean away any leftover debris.
Remove the drip pans and soak them in hot, soapy water to finish your stove cleaning. Put them in a zippered plastic bag with a little ammonia and let them overnight if they’re particularly unclean. The next morning, take them out of the bag. Then, using a lint-free cloth, rinse them with clean water and dry them.
Make a mixture with 1/2 cup baking soda and 3 or 4 teaspoons water to clean the stove top itself. Use a non-abrasive kitchen cleaning instrument such as a soft scrubber.
Use the kitchen cleaner, stove top cleaner, or all-purpose cleaner indicated in your owner’s manual instead of preparing a paste cleaner for whatever type of stove top you have.
The top of most electric stoves will rise up, allowing you to clear burnt food from underneath. Scrape off any hardened foods using a plastic knife or spatula. Warm, soapy water should be used to clean the region. Use the baking soda paste or another stove top cleaner recommended by the manufacturer to remove stubborn burnt food marks. Avoid getting water in the burner connections to avoid electrical shock.
Is it possible to microwave a clay pot?
Microwave-safe flameware ceramics is available. Many of our customers say they have had no problems using their pots in the microwave. What’s the procedure for cleaning it up? Cook on Clay pots are dishwasher safe and easy to clean with just a little soaking, soap, and water.
How do you prepare food in a clay pot?
Before preparing your dinner, totally submerge the unglazed clay pot and cover in water for at least 15 minutes. During soaking, the unglazed, porous pot collects the moisture in its pores. The clay releases steam as the pot heats up slowly, softly cooking the meal. This helps to keep food from drying out. Natural juices and flavors are kept in the pot, along with nutrients and vitamins.
Temperature settings that are appropriate: A sudden spike or fall in temperature might cause an earthen pot to fracture. Place your clay pan in the center of a chilly oven and let it heat up with the oven gradually. Allow the clay pot to not contact the oven’s sides. Cooking with clay should be done on a medium or low heat setting. Start with low heat and gradually increase the temperature over 5 minutes or so.