Lots of Applause for CLAY COOKERS!
In today’s hip and happen’ world, where “new and improved” is almost worshipped, it’s easy to overlook traditional cooking methods.
For instance, one timeless method that we don’t want to discount (and one which continues to captivate chefs and food enthusiasts world-wide) is cooking in clay pots. Clay pot cuisine offers not just moist and tasty food, but several health benefits as well.
Research shows clay pots contribute important nutrients to food, such as calcium, phosphorous, iron, magnesium and sulfur. Clay is also alkaline, so it neutralizes acidity in food, making it easier to digest. And what’s especially nice for those that need to eat less fat, oil is not necessary for cooking in a clay pot.
Dr. Nitin Mishra, of Stanford University explains that “Because clay pots are natural earthenware, they’re a healthier alternative to much of today’s modern cookware. Unlike non-stick pans and metal cookware (which may leach harmful chemicals into food), clay pots are entirely chemical-free.
“Also, clay is an excellent heat conductor, allowing for even heat distribution and minimizing the risk of hotspots. This gentle and uniform heat helps preserve the ingredients' nutritional value, ensuring that essential vitamins and minerals are retained during cooking.”
Professional chefs and home-cooking enthusiasts agree that one of the most remarkable qualities of clay pot cooking is how it enhances the flavors and aromas of dishes. Since clay is porous, it allows for the gradual evaporation of moisture, resulting in intense flavor concentration.
And this slow and steady steam release helps ingredients retain natural juiciness, resulting in tender, succulent meats, and perfectly cooked vegetables. Clay’s porosity also allows for better absorption of spices and seasonings, infusing dishes with rich, complex flavors.
Dr. Mishra points out that because clay pots cook with gentle heat and are superb at trapping steam, food simply will not dry out during the cooking process. This unique characteristic is particularly beneficial when cooking meats—natural juiciness, tenderness, and texture are preserved.
If you go looking for a clay cooker, you’ll have lots of choices. But the pros generally caution (and this is a big deal) that you want to get one that is Unglazed. Once glazed, a clay cooker loses much of its porosity. (See above for why porosity is key.)
One company that’s well known for their unglazed clay cookers is Romertopf. They do offer glazed options, but for all the reasons mentioned, you may want to start with an unglazed pot. One last thought: Keep an eye out for clay cookers at thrift stores. I found a large Romertopf a few years ago for just $5. I gasped, because I was aware of what it cost brand new.
Just one last thought: a clay cooker takes some special prepping and care. If you’d like to know more about this, you can go to Cook’n archives to bring up an article I wrote on this in 2019.
I’ll close with lots of applause for clay cookers and a scrumptious recipe for clay cooker roasted chicken. This was found on a great site, www.lemonythyme.com. And we thank Libby for sharing!
1 4 to 5 pound whole chicken
6 to 8 small potatoes cut in half
4 to 6 cloves garlic peeled and left whole
10 + baby carrots
1 large onion peeled and left whole
8 to 10 mushroom caps
2 to 3 sprigs fresh lemony thyme
2 to 3 sprigs fresh sage
2 to 3 sprigs fresh oregano
salt to taste
pepper to taste
Directions:
Add Recipe to Cook'n
For instance, one timeless method that we don’t want to discount (and one which continues to captivate chefs and food enthusiasts world-wide) is cooking in clay pots. Clay pot cuisine offers not just moist and tasty food, but several health benefits as well.
Research shows clay pots contribute important nutrients to food, such as calcium, phosphorous, iron, magnesium and sulfur. Clay is also alkaline, so it neutralizes acidity in food, making it easier to digest. And what’s especially nice for those that need to eat less fat, oil is not necessary for cooking in a clay pot.
Dr. Nitin Mishra, of Stanford University explains that “Because clay pots are natural earthenware, they’re a healthier alternative to much of today’s modern cookware. Unlike non-stick pans and metal cookware (which may leach harmful chemicals into food), clay pots are entirely chemical-free.
“Also, clay is an excellent heat conductor, allowing for even heat distribution and minimizing the risk of hotspots. This gentle and uniform heat helps preserve the ingredients' nutritional value, ensuring that essential vitamins and minerals are retained during cooking.”
Professional chefs and home-cooking enthusiasts agree that one of the most remarkable qualities of clay pot cooking is how it enhances the flavors and aromas of dishes. Since clay is porous, it allows for the gradual evaporation of moisture, resulting in intense flavor concentration.
And this slow and steady steam release helps ingredients retain natural juiciness, resulting in tender, succulent meats, and perfectly cooked vegetables. Clay’s porosity also allows for better absorption of spices and seasonings, infusing dishes with rich, complex flavors.
Dr. Mishra points out that because clay pots cook with gentle heat and are superb at trapping steam, food simply will not dry out during the cooking process. This unique characteristic is particularly beneficial when cooking meats—natural juiciness, tenderness, and texture are preserved.
If you go looking for a clay cooker, you’ll have lots of choices. But the pros generally caution (and this is a big deal) that you want to get one that is Unglazed. Once glazed, a clay cooker loses much of its porosity. (See above for why porosity is key.)
One company that’s well known for their unglazed clay cookers is Romertopf. They do offer glazed options, but for all the reasons mentioned, you may want to start with an unglazed pot. One last thought: Keep an eye out for clay cookers at thrift stores. I found a large Romertopf a few years ago for just $5. I gasped, because I was aware of what it cost brand new.
Just one last thought: a clay cooker takes some special prepping and care. If you’d like to know more about this, you can go to Cook’n archives to bring up an article I wrote on this in 2019.
I’ll close with lots of applause for clay cookers and a scrumptious recipe for clay cooker roasted chicken. This was found on a great site, www.lemonythyme.com. And we thank Libby for sharing!
Clay Pot Roasted Chicken
Ingredients:
1 4 to 5 pound whole chicken
6 to 8 small potatoes cut in half
4 to 6 cloves garlic peeled and left whole
10 + baby carrots
1 large onion peeled and left whole
8 to 10 mushroom caps
2 to 3 sprigs fresh lemony thyme
2 to 3 sprigs fresh sage
2 to 3 sprigs fresh oregano
salt to taste
pepper to taste
Directions:
1. Completely submerge the top and bottom in water and soak for 30 minutes prior to cooking.
2. Wash and dry chicken. Allow to come to room temperature (or about 70 degrees) before placing in oven, about 1 1/2 hours.
3. Put veggies and herbs in baker and place chicken on top. Sprinkle with salt & pepper.
4. Place baker in a cold oven and then turn temp. to 450 degrees. Bake covered for 1 1/2 hours or until skin is browned and chicken is done.
5. Let stand for 15 minutes before carving.
NOTES: Avoid drastic temperature changes with a clay baker. Always presoak baker for 30 minutes and always allow to cool before cleaning. Never use soap, only warm water and baking soda if necessary.
2. Wash and dry chicken. Allow to come to room temperature (or about 70 degrees) before placing in oven, about 1 1/2 hours.
3. Put veggies and herbs in baker and place chicken on top. Sprinkle with salt & pepper.
4. Place baker in a cold oven and then turn temp. to 450 degrees. Bake covered for 1 1/2 hours or until skin is browned and chicken is done.
5. Let stand for 15 minutes before carving.
NOTES: Avoid drastic temperature changes with a clay baker. Always presoak baker for 30 minutes and always allow to cool before cleaning. Never use soap, only warm water and baking soda if necessary.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
