The use of clay pots as a cooking tool dates back several thousands of years, and is one of the oldest known forms of cooking. The Romans cooked in clay-type pots, as did our most primitive ancestors, placing their clay containers into the embers of an open fire. We've carried these classic forms of cookware for years at Kitchen Classics. Here are two of the most popular models of claypot cookers. The porous clay is soaked in water, during which time the pot absorbs a good quantity of water.
Food is put in the pot, lid placed over the top, and the pot is placed in the oven to cook.
The moisture absorbed during the soaking creates a steamy environment within the pot. This steam environment helps to protect the cooking food, making basting of meats unnecessary, and allowing the cook to use less fat as a moistening agent. It is possible to cook food in the casserole with a minimum of liquid, or even without adding liquid at all. This means that the natural juices created by the cooking food are retained. Generally, temperature is usually set at 400 or higher.