What recipes techniques and cookware for cooking in clay?
Sam is a trusted home cook.
I just bought some mini flowerpots which are seasoning in the oven now.
To make individual bread servings.
I also have a 70's Romertopft clay cooker I use quite a a bit in the winter/fall for roasts and chicken.
What clay ware do you use? I'm thinking those mini flowerpots could be a nice way to make little meatloafs or Shepard's pie.
Nancy is a trusted home cook.
Emile Henry (French brand) glazed clay pottery. Cooks and cleans beautifully. I especially like the smallish sizes (2 or 3 cups) for individual servings. I make lasagna, pea soup, casseroles, bread in them.
Tom Hess (American) for red clay pie plates. Use for pies, crumbles and the like.
Idea for your flowerpots - individual or small brioche, for a luxurious breakfast or brunch.
I've also seen deserts served in those mini flower pots.
Interesting! I have never tried it with a flower pot, but many Korean dishes make use of a "dolsot" or Korean stone pot. I have a feeling you could try out the dishes in clay cookware--extra crispy rice on the bottom! ;)
Sam, since they can be heated, you can use for any small side dish or assortment of canapés...A side of smashed potato or whatever.A base of hash with a poached egg on top for breakfast.A side dish of warm hush puppies.Or chilled with a mousse.....And on and on it goes.
I dont know If I would use a commercial flowerpot for food... is it really a plant/nursery sourced flowerpot? I'd be concerned that the clay may not be food quality and may have fillers or lead. I cook in clay pots a lot, and use unglazed Columbian LaChambra and glazed Mexican Ollas for beans, stews and polenta, and a stoneware slab for bread baking. THere are tow of my "go to' sited for uestions about clay pot cooking: Steve Sando's "Cooking with clay" FB page: https://www.facebook.com... and Steve Sando's blog at Rancho Gordo beans: http://www.ranchogordoblog...
Please enter a valid email address.
Well played. You deserve a cookie.
Just for the weekend, for making this our biggest month ever
Free Shipping Weekend
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)