There was a time when not in every dishware store the assortment included such goods 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 products even during heat treatment. Designed for use in stone ovens, it has adapted perfectly to modern microwaves and ovens.
What, first of all, you need to pay attention to when buying large or small clay pots intended for culinary affairs, and not for indoor flowers? So, clay pots for cooking, they are glazed (that is, glazed) and unglazed. It is best to cook in those where there are no coatings, especially inside, as the icing 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 the vessels with a glossy coating with inside not recommended to use.
Dishes in clay pots and their features
To make delicious and healthy meals in clay pots You don't have to be the chef of a high-end restaurant. Ceramic cookware has a high heat capacity and, conversely, low thermal conductivity. The heat treatment to which food is subjected to clay pots, unique - this is not boiling and not stewing in traditional form. We can say that the products are languishing 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 the agenda autumn diet -->
Eliminates 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.
Cooks, and with them gourmets, often argue about how much water should be added to the pots. Ideally, it should not be there at all, since both vegetables and meat usually excrete own juice and in it they reach readiness. 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 their preparation, nothing will burn there.
Clay pots: safety precautions
Ceramic dishes are a rather delicate thing. Do you want your newly purchased pots to serve you as long as possible? Then do not be lazy to properly care for them.
Ceramics, especially unglazed, are guaranteed to absorb all odors. Therefore, it is better for certain types dishes you had "your" pots. For example, if you start cooking fish and chicken in turn in the same pottery, the dishes will become incomprehensible and bad smell. In general, you understand me: flies - separately, cutlets - separately.
When you bring the pots from the store, immediately put them in a large basin and pour cold water to cover them completely. Let them lie down for an hour, then they can be taken out and dried. Before each cooking, ceramics are simply filled to the top with cold water for fifteen minutes.
After cooking, it is undesirable to wash ceramic pots with traditional dish gels, even if they have become very greasy. It is better to pour 2-3 tablespoons into each of them. table vinegar and fill with cold water, then put in a cold oven and heat it to a temperature of 150-170 degrees. Keep the pots there for half an hour. Let them cool down slowly, and only after that they can be washed with laundry soap or drinking soda.
Pottery is very fragile and is afraid of sudden temperature changes. Therefore, pots of food are always placed only in a cold oven and heated in moderate heat. For the same reason, taking them out of the oven, it is undesirable to put them on a cold surface - take care of a wooden stand.
P.S.: Your opinion on how to use clay pots, you can write in the comments to this article
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There was a time when not every dishware store had such goods 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 products even during heat treatment. Designed for use in stone ovens, it has adapted perfectly to modern microwaves and ovens. The women's online magazine "Beautiful Half" tells about how to handle clay pots and what dishes you can cook in them.
What, first of all, should you pay attention to when buying large or small clay pots intended for culinary affairs, and not for indoor flowers? By the way, I deviate a little from the topic, but I just remembered that capricious indoor plant phalaenopsis yellow also prefers clay pots to all pots in the world. So, clay pots for cooking are glazed (that is, covered with glaze) and unglazed. What follows from this?
Myths about "harmfulness" and the truth about the benefits
There is still a myth that glossy finish from the inside of the pots is unhealthy. It is based on the fact that allegedly toxic substances are part of the glaze. In fact, this information is morally outdated 50-60 years ago. Nowadays, manufacturers of ceramic products use completely new, improved technologies for preparing glazes. So, for example, Russian ceramists apply the same food-grade glaze to their products, which is used to process the external and internal surfaces of traditional enameled metal utensils.
If you cook a dish in an unglazed pot, then no matter how carefully you wash it afterwards, food particles will remain in the clay pores. They sooner or later begin to rot and secrete 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. 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
You don't have to be a chef at an elite restaurant to cook delicious and healthy dishes in clay pots. Ceramic cookware has a high heat capacity and, conversely, low thermal conductivity. The heat treatment that dishes in clay pots undergo is unique - it is not boiling or stewing in the traditional form. We can say that the products are languishing 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 potty will be a great 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.
Cooks, and with them gourmets, often argue about how much water should be added to the pots. Ideally, it should not be there at all, since both vegetables and meat usually secrete their own juice and reach readiness 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 their preparation, nothing will burn there.
Safety precautions when handling clay pots
Ceramic dishes are a rather delicate thing. Do you want your newly purchased pots to serve you as long as possible? Then do not be lazy to properly care for them.
Ceramics, especially unglazed, are guaranteed to absorb all odors. Therefore, it is better that you have “your” pots for certain types of dishes. For example, if you start cooking fish and chicken in turn in the same pottery, 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 with cold water to completely cover them. Let them lie down for an hour, then they can be taken out and dried. Before each cooking, ceramics are simply filled to the top with cold water for fifteen minutes.
After cooking, it is undesirable 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 it with cold water, then put it in a cold oven and heat it to a temperature of 150-170 degrees. Keep the pots there for half an hour. Let them cool slowly, and only after that they can be washed with laundry soap or baking soda.
Pottery is very fragile and is afraid of sudden temperature changes. Therefore, pots of food are always placed only in a cold oven and heated in moderate heat. For the same reason, taking them out of the oven, it is undesirable to put 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 is the difference between a ceramic pan (pot) and an earthen pan (pot). A whole generation of people has lost the ability to distinguish between these two types of dishes. I made these judgments by visiting various forums where there was a discussion of 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, since childhood or youth, has never come across pottery for cooking. For example, I grew up in that post-war period in former USSR when there were no mixers and refrigerators. Cream for cakes, yolks, poppy seeds for pies were rubbed in clay makitra. Makitra is such a wide cone-shaped clay bowl, in which poppy seeds were ground with a special pestle (makogon), various creams were whipped.
In addition, each household had clay pots for other purposes .. Our family had a two-liter clay jug, covered with white glaze on the inside - it was intended for storing milk. were almost all neighbors. In that hungry post-war period, it was believed that if there is bread, milk and potatoes in the house, "you will not die of hunger."
There were a few clay pots various sizes for storing lard (rendered fat), pieces of fried meat and filled with lard - the so-called "meat supply". When there was no fresh meat in the house, a "meat supply" was taken from a clay pot with a spoon and added either to borscht, or to soup, or to a 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.
Very hinders in determining the difference and the very definition of "Ceramic" - a product made of clay.
It's like in that joke about a foreigner studying Russian:
"The fox is sitting on a tree - a scribe!
A woman has a hat on her head - a scribe!
The bus is overturning - a complete scribe!!!"
So it is with the definition of what is "Ceramic"
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"- is it made of clay? So how does it differ from the "Clay Pot", which is made of clay? Ceramists and potters tell us the "clay composition", production technology, structure, firing temperature. Well, for them, specialists, this is clear. And for us, ordinary consumers?
1) On top photo: on the left side - a clay pot
On the right side - a ceramic pot
How to distinguish purely visually?
In the lower photo: on the left side - the bottom of a clay pot. It roundly passes into the sides of the pot (by the way, this is a Chinese main pot, the so-called "sand pot" or "sand pot" in Russian.) 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 glazed bottom are clearly visible.
Let's take another example:
2) On the top photo: on the left side - a clay pot and a clay mini-frying pan (or cocotte maker),
On the right side is a ceramic pot and ceramic mold for baking.
In the lower photo, the bottom is respectively. (I must apologize for the photo of the bottom of the clay pot, but ... "you can’t throw 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, in the process of cooking, to the release of this very chemistry into cooked dishes. Physically clean the bottom of Ch. dishes with various graters, it is also impossible, because the structure of the surface layer of the clay product will be disturbed.)
It is clearly seen that in clay products (on the left side) the bottom is even, a kind of 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 faience ring of light (white) color.
And finally another example:
3) On the top photo: on the left side - a clay frying pan (using its example I will write about "Before the first use of the main pot, you need ...")
On the right side is a ceramic pot
In the lower photo: on the left side - the bottom of a clay pan, you can see that the bottom is clay, slightly rough, not glazed.
On the right side - the bottom is slightly (by 4 mm) protruding and although it is not painted over, it is clear that the pot as a whole is simply painted "under the clay". (it’s scary to use such a pot for food at all, because it even sticks slightly 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 they brought him from Russia as a gift, it was inconvenient to refuse, but they don’t need him “like that”, so he sells it.
I bought it for fun, I will use it as a flower pot, otherwise ceramic flowerpots in Israel are very expensive.
What else do I want to write and what to pay attention to?
Here's what ... I wrote 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, cost-effective.
I don’t know how it is in 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 won’t survive), then you have to pay colossal amounts for using electricity. After such huge payments, you will think three hundred times: is it worth turning on the oven once again, given that, as a rule, our ovens are electric. However, surfing the Internet on foreign forums, in particular - Germany, France, Italy, Egypt, I see that people there are also worried about high electricity prices and willingly buy clay pots made according to new technology and suitable for cooking on 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 earthenware for cooking on a gas stove.
