10 years ago I shared some useful information from food researcher/author, Tracy Farnsworth, on clay bake ware (aka terra cotta) that deserves repeating. This stuff is LOVED by cooking pros and home cooks alike, for some very good reasons.

First, nutritionists and scientists agree it’s one of the healthier methods of cooking and baking. The reason for this is in the preparation of the baking pan itself. Unglazed clay is very porous and absorbs water quite easily.

What’s the big deal with cookware absorbing water? This is a health boon and the genius behind unglazed clay bake ware: All the absorbed water is emitted as steam during the baking process, eliminating the need to add additional oils or fats (which keep your baked food moist and flavorful). In other words: Same great taste without all those fat-laden calories!

However, as those of you who are already using it know, the only hitch to cooking with clay bake ware is that it needs advance preparation. Before baking, you must completely cover the lid and base in water for at least 10 minutes. Under a moderately-high temperature, this soaked-up water is then released as steam as it cooks in your oven. The released steam not only moisturizes and tenderizes your meal, it also amplifies any spices you’ve added to the dish.

Another great benefit (especially nice for those of us that can be somewhat careless): there is a very slim chance of burning the meal. Even if you take a nap for hours after putting dinner in the oven, you're fairly safe. (Ask me how I know this.)

Finally, cleanup is simple:

• NEVER put it in the dishwasher
• Fill the clay bake ware with water and vinegar or baking soda
• Let it all sit for a few hours
• Wipe both the pan and lid clean with a non-abrasive sponge.
• Allow it to air dry.

It's important not to clean your clay bake ware with chemicals (including dishwashing detergent or dish soap), due to its porous nature. But I promise, the bit of inconvenience this soaking and hand-washing routine imposes is worth the marvelous results you get each time you use a clay pot.

So give this cooking method a try. It's cheaper and healthier than take out and makes cooking even for the novice, a piece of cake (food pun intended).

Lastly, don’t believe the rumors that claim unglazed terra cotta contains lead and should never be used for baking. This is false. Terra cotta is food safe (even Martha Stewart bakes with terra cotta). While pottery manufacturers don’t add lead to their clay, GLAZED pottery may have lead in the glazing compound paint, which is you should only use unglazed, and season it properly (above).

Convinced? Then here’s a recipe to get you started:

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