Caring for Your Clay Cookware

Your new clay cookware

All micaceous clay cookware is made from 100% natural materials from the Manzano Mountains in New Mexico, USA.
Certified lead, arsenic, and cadmium-free.

Check out the current sale here.

Cooking with Your New Clay Cookware

Season your pot before use (see below).
Gas stovetop and oven-safe; can be used on electric/induction stovetop with a diffuser.
Clay pots work best with liquids (soups, stews, beans, rice, etc.) on the stovetop or roasting/braising/baking in the oven. Never heat an empty clay pot on the stovetop.
Always heat the pot and ingredients together gradually. Although micaceous clay has excellent thermal properties, subjecting your pot to quick temperature changes can crack or otherwise shorten the life of your pot. To prolong the life of your clay pot, do not put cold liquid into hot pot, or cold pot into a hot oven. The pot and the heat should always be brought to temperature together. I start out with a very low flame and increase slowly.
Clay is a natural, porous material which will wear over time. Please treat your pot kindly. Do not use metal utensils; use plastic, rubber, or wood instead.

Caring for Your New Clay Cookware

Very gradual heating is necessary. Uneven heating or heating too quickly can cause cracking. It’s important burners fit the pot: round pots on round burners. If you have an indiction stovetop, please use a diffuser.
Hand-wash with soft sponge or brush; air dry in warm spot (outside in sun), or dry out in a low oven. Use soap sparingly when necessary. Because the pots are porous, they should not be used in the dishwasher with detergent.
Micaceous clay pots will develop a gorgeous patina from use over time.
Clay cookware is a natural material and can develop small cracks with use. Some clay-pot enthusiasts swear by sealing cracked clay cookware with milk.
After each use, clean and dry thoroughly. Never store food in your clay pot. Store in a well-ventilated area.

How to season your new pot

Rub the pot with a thin layer of olive oil and place in a cold oven. Turn the oven to 300 degrees, and once the oven reaches that temperature, leave for 2 hours. Turn off the oven and let your clay pot cool in the oven.
After following the seasoning process, your clay cookware ready to use! Store your pot in a well-ventilated spot. Make sure to hand-wash after each use and let the pot dry completely between uses. I like to put my pots out in the sun for a few hours after washing.

There are a variety of methods to season a clay pot, but this is the one I use. Different cultures have different traditions, but they all aim to help ‘cure’ the pan and prepare the cooking surface. Almost any popular method you choose to use is fine; but I do not recommend soaking in water for extended periods. You only have to do it once in the lifetime of your clay pot.

Cooking with Clay Resources
Some resources I’ve found helpful in my clay pot cooking journey:

https://www.foodandwine.com/cooking-techniques/guide-to-clay-pot-cooking-recipes

https://www.epicurious.com/shopping/a-guide-to-clay-cooking-pots

https://craftsmanship.net/the-clay-mystique/

Books
Paula Wolfert; Mediterranean Clay Pot Cooking

Steve Sando; The Bean Book