Claypot Cooking

Since ancient times, earthenware pots with unglazed exteriors have served as choice cookware in different cultures … Roman, Indian, Moroccan and especially Chinese. Many modern cooks still favor traditional clay pots because they are efficient at conducting and holding heat. They also produce succulent braised or stewed meals that are low in fat and easy to prepare. Steam will slowly evaporate from a porous clay pot that has been soaked in water before heating. The food inside simmers in its own sealed-in juices, mingling flavors and creating a sensational taste unique to clay pot cooking.

"Try my claypot recipes and become a convert! You may also find it easy to adapt some of your own favorite recipes for clay pot cooking. When you taste the difference, you won't want to cook them any other way!
Remember, never place a cold and empty clay pot directly on the heat or in a hot oven, or hot from the oven onto a cold surface. Your clay pot should always be placed on an unheated cooking surface or in a cold oven and then slowly heated to the appropriate temperature … otherwise, instead of a claypot you’ll have a crackpot.!"

Appetizers
Braised Oxtail in Red Wine
Suzhou Braised Pork in a Claypot

Soup
Vegetarian Claypot Bean Curd

Entrees
Macau Claypot Rice
Chicken and Chinese Sausage Claypot Rice

Dessert
Beef Over Rice in Claypot

Rock Sugar

Preserved Pork

The Way of Clay