Clay pots are beloved around the world for their ability to cook especially delicious food, concentrating flavors and retaining heat with ease. From the Moroccan tagine to the Japanese donabe, these vessels aren't just hardworking cooking gear—they can go straight from oven and stove to table while looking as beautiful as their contents taste. But cooking with clay pots requires a bit of know-how. Since they're made of, well, clay, they perform differently than metal pots and pans.
Heat water or broth before adding midway through cooking. Don’t heat clay pots directly over an electric burner, which will heat the pot too quickly and may cause thermal shock. Instead, use a diffuser, such as the Nordic Ware Heat Diffuser
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