Clay pot cooking is a technique of cooking food in an unglazed clay pot which has been soaked in water so as to release steam during the cooking process. This technique has a long history, stretching back at least to ancient Roman times, and is commonly used in several cuisines in Africa, Europe and Southeast and East Asia.
Typically, the pot is submerged for 15 to 30 minutes to absorb water before cooking, then filled with the food and placed into an oven. As the pot warms it releases the water as steam. The food 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. Unlike boiling, nutrients are not leached out into the water. Clay pot cooking requires lower oven temperatures and longer cooking times than traditional roasting with dry heat.
Clay pots may be cleaned by scrubbing them with salt.
Soaps or detergents SHOULD NOT be used because the clay may absorb them.
This clay cooking pot weighs 6 lbs.