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There was a time when not every kitchenware store had an assortment of products such as clay pots for stewing and baking, although the history of this kitchen utensil dates back thousands of years. Even in ancient times, people noticed that ceramic dishes very carefully preserve the natural taste of food even during heat treatment. Designed for use in stone ovens, it has adapted perfectly to modern microwaves and ovens.
What, first of all, should you pay attention to when buying large or small clay pots intended for culinary purposes, and not for indoor flowers? So, clay pots for cooking there are glazed (that is, covered with glaze) and unglazed. It is best to cook in those that do not have any coatings, especially on the inside, since the glaze almost always contains toxic substances that are hazardous to health. However, if the pot is covered with glaze on the outside, this is not so scary, but vessels with a glossy coating with inside not recommended for use.
Dishes in clay pots and their features
In order to prepare delicious and healthy dishes V clay pots, you don't need to be a chef at a high-end restaurant. Ceramic cookware has a high heat capacity and, conversely, low thermal conductivity. The heat treatment that food is subjected to clay pots, is unique - it is not boiling or stewing in traditional form. We can say that the products languish in the ceramic “space”, and at the same time they retain a maximum of vitamins and nutrients.
Fans of all kinds of diets can cook for themselves in ceramic dishes. For example, a pot will be a great find for those who have on their agenda autumn diet -->
Excluding almost all fats. You can stew vegetables in pots without adding fat, and it will still turn out delicious. The same can be said about meat.
Culinary experts, and with them gourmets, often argue about how much water should be added to pots. Ideally, it should not be there at all, since both vegetables and meat usually release their own juice and are cooked in it. But to calm your conscience, you can still add a little water: the main thing is that its volume does not exceed 1/3 of the volume of all other products.
It is convenient that dishes in pots do not need to be stirred during the cooking process; nothing will burn.
Clay pots: safety precautions
Ceramic dishes are quite delicate things. Do you want the pots you just purchased to last you as long as possible? Then don’t be lazy to care for them properly.
Ceramics, especially unglazed ones, are guaranteed to absorb all odors. Therefore, it is better that you have “your own” pots for certain types of dishes. For example, if you start cooking fish and chicken in turn in the same clay pot, the dishes will take on an incomprehensible and bad smell. In general, you understand me: flies - separately, cutlets - separately.
When you bring the pots from the store, immediately place them in a large basin and pour cold water so that it covers them completely. Let them sit like this for an hour, then you can take them out and dry them. Before each cooking, the ceramics are simply filled to the top with cold water for fifteen minutes.
After cooking, it is not advisable to wash ceramic pots with traditional dish gels, even if they have become very greasy. It is better to pour 2-3 tablespoons of table vinegar into each of them and fill them with cold water, then put them in a cold oven and heat it to a temperature of 150-170 degrees. Leave the pots there for half an hour. Let them cool slowly before they can be washed with laundry soap or baking soda.
Clay dishes are very fragile and are susceptible to sudden temperature changes. Therefore, pots of food are always placed only in a cold oven and heated at moderate heat. For the same reason, after removing them from the oven, it is not advisable to place them on a cold surface - take care of a wooden stand.
P.S.: My opinion on how to use it clay pots, you can write in the comments to this article
There was a time when not every kitchen utensil store included such products as clay pots for stewing and baking, although the history of these kitchen utensils dates back thousands of years. Even in ancient times, people noticed that ceramic dishes very carefully preserve the natural taste of food even during heat treatment. Invented for use in stone ovens, it has perfectly adapted to modern microwaves and ovens. The women's online magazine “The Beautiful Half” talks about how to handle clay pots and what dishes can be cooked in them.
What, first of all, should you pay attention to when buying large or small clay pots intended for culinary purposes, and not for indoor flowers? By the way, I'm deviating a little from the topic, but I just remembered that the capricious indoor plant yellow phalaenopsis also prefers clay pots to all pots in the world. So, clay pots for cooking can be glazed (that is, covered with glaze) and unglazed. What follows from this?
Myths about “harmfulness” and the truth about benefits
There is still a myth that the glossy coating on the inside of pots is harmful to health. It is based on the fact that the glaze allegedly contains toxic substances. In fact, this information became obsolete 50-60 years ago. Nowadays, ceramic manufacturers use completely new, improved technologies for preparing glazes. For example, Russian ceramists apply the same food glaze to their products that is used to treat external and internal surfaces traditional enameled metal utensils.
If you cook a dish in an unglazed pot, no matter how thoroughly you wash it afterwards, food particles will remain in the clay pores. Sooner or later they begin to rot and release toxic substances. So covering ceramic dishes with a layer of glaze is not a luxury, but a necessity dictated by concern for the health of consumers. The glaze is similar to a thin layer of glass, and we know that glass, according to environmental criteria, is a completely safe and clean material.
Dishes in clay pots and their features
In order to prepare delicious and healthy dishes in clay pots, you do not need to be a chef at an elite restaurant. Ceramic cookware has a high heat capacity and, conversely, low thermal conductivity. The heat treatment that dishes in clay pots are subjected to is unique - it is not boiling or stewing in the traditional form. We can say that the products languish in the ceramic “space”, and at the same time they retain a maximum of vitamins and nutrients.
Fans of all kinds of diets can cook for themselves in ceramic dishes. For example, a pot will be an excellent find for those who have an autumn diet on their agenda, excluding almost all fats. You can stew vegetables in pots without adding fat, and it will still turn out delicious. The same can be said about meat.
Culinary experts, and with them gourmets, often argue about how much water should be added to pots. Ideally, it should not be there at all, since both vegetables and meat usually release their own juice and are cooked in it. But to calm your conscience, you can still add a little water: the main thing is that its volume does not exceed 1/3 of the volume of all other products.
It is convenient that dishes in pots do not need to be stirred during the cooking process; nothing will burn.
Safety precautions when handling clay pots
Ceramic dishes are quite delicate things. Do you want the pots you just purchased to last you as long as possible? Then don’t be lazy to care for them properly.
Ceramics, especially unglazed ones, are guaranteed to absorb all odors. Therefore, it is better that you have “your own” pots for certain types of dishes. For example, if you start cooking fish and chicken in turn in the same clay pot, the dishes will acquire an incomprehensible and unpleasant smell. In general, you understand me: flies - separately, cutlets - separately.
When you bring the pots from the store, immediately place them in a large basin and fill them with cold water until it completely covers them. Let them sit like this for an hour, then you can take them out and dry them. Before each cooking, the ceramics are simply filled to the top with cold water for fifteen minutes.
After cooking, it is not advisable to wash ceramic pots with traditional dish gels, even if they have become very greasy. It is better to pour 2-3 tablespoons of table vinegar into each of them and fill them with cold water, then put them in a cold oven and heat it to a temperature of 150-170 degrees. Leave the pots there for half an hour. Let them cool slowly, and only then can they be washed with laundry soap or baking soda.
Clay dishes are very fragile and are susceptible to sudden temperature changes. Therefore, pots of food are always placed only in a cold oven and heated at moderate heat. For the same reason, after removing them from the oven, it is not advisable to place them on a cold surface - take care of a wooden stand.
P.S.: You can write your opinion on how to use clay pots in the comments to this article.
A lot of confusion arises when determining what the difference is between a ceramic pan (pot) and a clay pan (pot). An entire generation of people has lost the ability to distinguish between these two types of utensils. I made these judgments while visiting various forums where there was discussion about cooking in earthenware. Moreover, this confusion is typical not only in the Russian-speaking sector of the Internet, but also in many forums, to put it mildly, “non-Russian-speaking”
And all this is due to the fact that the modern generation, starting from childhood or youth, has never encountered earthenware for cooking. For example, I grew up in that post-war era in former USSR, when there were no mixers or refrigerators. Cream for cakes, yolks, poppy seeds for pies were ground in clay makitra. Makitra is a wide cone-shaped clay bowl in which poppy seeds were ground with a special pestle (makogon) and various creams were whipped.
In addition, every household had clay pots for other purposes.. In our family there was a two-liter clay jug, covered with white glaze on the inside - it was intended for storing milk. The milkmaid (a peasant woman from a neighboring village) brought it to our eight apartment building milk daily. Almost all the neighbors were willing. In that hungry post-war time, it was believed that if there was bread, milk and potatoes in the house, “you won’t die of hunger.”
There were also several clay pots various sizes for storing lard (rendered fat), pieces of fried meat and drenched in lard - the so-called “meat supply”. When there was no one in the house fresh meat, the “meat supply” was taken out from the clay pot with a spoon and added either to borscht, or to soup, or to roast. Potters came to our town for the fair with their goods, mainly from the Carpathians. My mother took me with her to such fairs and for the rest of my life I remembered the feeling of pottery in my hands.
The very definition of "Ceramics" - a product made of clay - also makes it very difficult to determine the difference.
It’s like that joke about a foreigner learning Russian:
"The fox is sitting on a tree - a scribe!
The woman has a hat on her head - a scribe!
The bus overturns - complete scribe!!!"
So with the definition of what “Ceramics” is
It turns out that “ceramics” is:
1) porcelain - ceramics
2) faience - ceramics
4) bricks - ceramics
5) tile, facing tiles- also ceramics!!!
We say" Ceramic pot"- it’s made of clay? So how does it differ from a “Clay Pot”, which is made of clay? Ceramists and potters tell us “the composition of the clay”, production technology, structure, firing temperature. Well, for them, specialists, this is clear. And for us, ordinary consumers? Nothing is clear. Everything needs to be felt by touch. Or using examples like these:
1) On top photo: on the left side there is a clay pot
WITH right side- ceramic pot
How to distinguish purely visually?
In the bottom photo: on the left side is the bottom of a clay pot. It roundly goes into the sides of the pot (by the way, this is a Chinese main pot, the so-called “sand pot” or translated into Russian as “sand pot.”) and, most importantly, the bottom of the clay pot is never covered with glaze, It is slightly rough on touch.
On the right side is the bottom of a ceramic pot. The light rim and the glazed bottom are clearly visible.
Let's take another example:
2) In the top photo: on the left side there is a clay pot and a clay mini-frying pan (or cocotte maker),
On the right side there is a ceramic pot and a ceramic baking dish.
The bottom photo shows the bottom accordingly. (I must apologize for the photo of the bottom of a clay pot, but... “you can’t take the words out of a song.” And if metal utensils can be cleaned of soot with various graters or chemicals, then you have to put up with the soot of pottery, because nothing can remove such marks: chemistry is not suitable, because the clay base is very susceptible to absorption, and then, during the cooking process, to the release of this very chemistry into the prepared dishes. Physically clean the bottom of the ch. utensils with various graters is also not possible, because the structure of the surface layer of the clay product will be disrupted.)
It is clearly visible that in the clay products (on the left side) the bottom is flat, looking like natural unglazed clay. A ceramic products on the right side of the picture - the bottom is covered either completely with glaze, or partially with a light (white) earthenware ring.
And finally another example:
3) In the top photo: on the left side there is a clay frying pan (using its example, I will later write about “Before using the main pot for the first time...”)
On the right side is a ceramic pot
In the bottom photo: on the left side is the bottom of a clay frying pan, you can see that the bottom is clay, slightly rough, not glazed.
On the right side, the bottom is slightly (4 mm) protruding and although not painted, it is clear that the pot as a whole is simply painted “like clay”. (it’s scary to use such a pot for food at all, because it even feels slightly sticky to the touch). I bought this pot on occasion at a flea market for ridiculous money (20 shekels). I ask the owner, why are you selling such a “good” thing? He replies that he brought it from Russia as a gift, it was inconvenient to refuse, but they don’t need it “like that”, so he’s selling it.
I bought it for fun, I will use it as a flowerpot, otherwise in Israel ceramic flowerpots are very expensive.
What else do I want to write and what should I pay attention to?
Here's what... I have written many times and emphasized in my recipes that I love and try to cook in earthenware over an open fire, that is, on gas stove. It is not only convenient, but most importantly, it is economically beneficial.
I don’t know about other countries, but in Israel electricity is very expensive. And if you also take into account that in the summer months, with the Israeli constant heat of 32 - 36 degrees C and the widespread use of air conditioning (otherwise you simply cannot survive), then you have to pay colossal amounts for the use of electricity. After such huge payments, you will think three hundred times: is it worth turning on the oven again, considering that, as a rule, our ovens are electric. However, browsing the Internet in foreign forums, in particular Germany, France, Italy, Egypt, I see that people there are also concerned about high electricity bills and are willing to buy clay pots made according to new technology and suitable for cooking over an open fire (in particular, on a gas stove, since gas is much cheaper than electricity.. So consumers are switching from clay pots for ovens to a more cost-effective pottery for cooking on a gas stove.
