This is the first thing that comes to my mind when claypot is used for cooking. There are quite a few restaurants in Singapore, HK, and Malaysia specializing in claypot rice, with cured suasages (lap cheong) and more exotic ingredients like frog legs, though the rice crust at the end of the meal is inevitably a delight for many diners. This is also the case when one have Korean bibimbap. Many Korean dishes are also served in claypots like their tofu soup (sundubu) and ginseng chicken.

While I visited Chile a couple of years back, the dish Pastel de Choclo is served in a claypot bowl, and it kept the corn pudding warm for the duration of the meal, which is nice when having it in the winter time.