Terracotta Cooking Pot- Round
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This pot is handmade in Moscow using wooden tools and moulds with natural terracotta clay.
The pot has been wood-fired in a large kiln using ancient techniques.
Small: Aprox. 180mm Tall x 180mm Wide x 80mm Lid Opening.
Large: Aprox. 220mm Tall x 200mm Wide x 90mm Lid Opening.
Colours vary due to amount of air in kiln, all pots are made from Terracotta.
Please contact us for information and photos of pots we have available in stock.
Looking after your Raw Clay Pot
Whilst one of the most natural vessels to cook food in, unglazed clay pots are softer and more fragile than many modern day metal & ceramic pans & dishes. There are a few things you can do to help preserve the life of your beautiful, handmade unglazed clay pot.
- Season your pot before first using it – this can help harden the clay, making the pot more durable and more resistant to cracking . Instructions for curing your pot are below.
- Avoid putting the pot straight into a hot oven – place it in a cold oven and allow to heat up as the oven heats up.
- Avoid using over a direct fire or on a touching stovetop flame. The cooking pot should not be in physical contact with a flame, it should be rested above it a reasonable distance. This will prevent cracking.
- Also avoid putting a hot pot on a cold or moist surface – sudden changes in temperature can result in cracking. Use oven mitts to remove the pot and place on a timber chopping board, tea towel or heat resistant trivet.
- For the same reasons, don’t add very hot liquid to a cold pot or very cold liquid to a hot pot.
- It is generally recommended that you cook with your pot in oven temperatures between 190°C and 250°C according to your recipe. Because wet clay doesn’t become as hot as metal baking pans, add an extra 20 minutes to your cooking time. The oven temperature also needs to be set on average 40°C higher than normal.
- Hand washing is recommended for your pot. Allow the clay pot to cool completely after it has been taken from the oven and soak it for a few minutes in warm water to loosen any bits of food. To remove food items, use hot water without detergent and a gentle abrasive pad. To neutralize strong odors fill the pot with warm water and add two tablespoons of baking soda. Let the cookware soak for at least 15 minutes.
- For deep cleaning, allow the clay pot to soak overnight in the sink in water mixed with baking soda. Add 3 tablespoons of baking soda per litre of hot water. Wash it using a soft bristle brush or non metallic scrubbing pad. Do not use abrasive scouring powders because they will clog the pores and make the pot useless. Salt can be used as a non-toxic alternative to chemical cleaners. Sprinkle salt into the pot and scour it using a scouring pad. Rinse the pot with warm water and allow it to dry on.
- Always ensure your pot is completely dry before storing. Store with the lid off, allowing air to circulate, or invert the lid and place a paper towel between the pot and the lid to prevent chipping. Store your earthenware in dry and well-ventilated areas. This eliminates the risk of mould growth inside the pot.
Seasoning your clay pot:
- Submerge your clay pot in cool water (in bucket or laundry sink) for at least an hour (or even overnight).
- Remove the pot from the water and allow it to dry thoroughly.
- Wipe all surfaces of the pot with organic olive oil.
- Fill the pot 3/4 of the way up with water.
- Put the lid on. Place the oiled pot in a cold oven. Turn on the heat to 190°C - 200°C. Allow it to bake for 2 to 3 hours.
- Turn off the heat and let the pot cool completely.
- Wash the pot, dry thoroughly and store it in a cool, dry place.