Another of my 2020 lockdown slowdown discoveries, just hadn’t realised how incredibly versatile and convenient earthenware cooking pots are.

I bought one a few years ago as a way of making the kind of rice dishes that would damage/reduce the life of a dedicated electric rice cooker. Am not sure why it took me so long to look at making more things with it, but I finally did last year and am really surprised at what it can do and how well.

The one I have currently is quite small, just big enough to make three cups of rice with vegetables - perhaps a litre/2 pounds. The walls are very thick, so once it becomes hot (which takes 10-15 minutes) it stays hot for a further 20 minutes without requiring further fuel. The thick walls also distribute the heat inside well so the food doesn’t scorch easily. The other quality I value in this particular pot is the VERY heavy lid with no steam holes - steam is released eventually, but only if it gets hot enough to build up pressure.

What I did not know it could do - foods that usually require a Bain Marie (steam bath in an oven). Créme Caramel/Flan/Purin/Egg Custard or whatever you call it is incredibly simple to make in thick earthenware with a lid. No need to put it in the oven. Cook it over a flame for about 5-10 minutes and then leave it for 20 minutes in the residual heat.

“Chawan”mushi - egg “tofu” or savoury egg custard, same thing, no steam bath needed.

Bread - leave it to prove in the pot and then stick it in the oven (best if lined with parchment paper).

Curry or stew - the heavy lid means that no steam/liquid escapes when you cook it gently, so you can add loads of vegetables and there’s no need for water as the vegetable’s own liquids are retained. Makes the results really tasty.

Have just ordered another clay pot, this one has a less heavy lid with a vent hole in it, but it’s also much wider and with a bigger capacity (roughly 2.5 litres/5 pounds). I’m looking to make more stove to table meals (particularly Japanese nabe) and like the idea of making bread in it with a lid, like a cloche. Perhaps even baking chicken inside (I’m sure I saw another Flyertalker mentioning this as a cooking technique).

Would love to hear more and learn about other people’s recommendations for earthenware cooking. I still don’t think I have fully grasped their potential but my eyes have been opened!