Silvia
Silvia
91 posts
Sep 26, 2005
5:21 PM
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I was reading a couple posts on clay pots. I am not familiar with clay pots. Why are they better to use than regular pots? Are they coated? You use clay pots to make seitan? I looked on cooking.com for clay pots and they just had a "clay roaster" that is a type of baking pan. You put the clay pots right on top of the stove? I don't know - tell me more!
Peace~
Silvia
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Linda
426 posts
Sep 27, 2005
10:13 AM
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Hi, Sil! Where have you been? Nice to see ya :)
The claycooker is used in the oven at a slightly lower temperature. It sort of braises/bakes/roasts. The lid is not airtight but still creates a lot of moisture. The seitans come out really great with it; and, if you use a larger one, you can make one big loaf and stuff it if you want. Great for the holidays.
I'm not sure, but I think you may be able to put it on a gas flame for, say, making a gravy with the drippings...??? Bryanna, do you know? I can't recall.
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Linda
427 posts
Sep 27, 2005
10:26 AM
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Hey, Silvia,
Soren is the one who started the claypot scramble! We all had to get one after he posted his results (go to page 20). If you read from there -- Page 20 to 16; various posts are about the claycooker -- you can read all about the successes.
You can see a pic of bryanna's clay cooker HERE.
The bottom of the clay cooker should be coated, but not the top -- it remains porous -- at least all the ones I've seen; not sure if any are completely uncoated. If so, it would be best to use parchment paper anyway to avoid food sticking.
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Bryanna
Owner/Moderator
1191 posts
Sep 27, 2005
10:53 AM
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You can't use the European clay pots on top of the stove, but you can use the Chinese clay pots (or "sand pots" or "sandpots") that have wire wrapped around them. These are quite inexpensive.
Here's a picture of the Chinese pots;
http://www.gourmetsleuth.com/chineseclaypots.htm
(with a vegetarian recipe!)
I have an explanation of various Chinese clay pots and some recipes in my Chinese cookbook.
Somestimes they are called "clay pots" or "claypots", sometimes "clay bakers" or "clay cookers". I use mine primarily for seitan because they cook my seitan roasts so well. But I want to try doing bread in them, too. I use parchment paper in mine to prevent sticking and discoloring.
You wanted an UNglazed pot.
You can often find them at thrift stores and garage sales because people get them as presents and don't know what to do with them.
Romertopf is the primary brand that we know-- here is a website that sells them and has a picture:
http://www.kitchenemporium.com/cgi-bin/kitchen/prod/06rebj1.html#Top
but there are other brands, like this one:
http://www.thewhitewhale.com/cook2.htm
I have an Italian one-- I forget the name.
Here is some info from cookingvillage.com:
Clay-Pot Cooking; Clay Cookers
• Immerse both the top and bottom of a clay cooker in tepid water for 15 minutes before using.
• Clay-pot cooking should always begin in a cold oven; set the heat after the dish is in position. Adjust cooking times for recipes not specifically designed to start in a cold oven.
• Sudden changes in temperature can crack clay cookers. When removing the dish from a hot oven, always set it on a rack or triple-folded towel or wooden chopping block—never directly on a cold countertop.
• Clay cookers are not designed for stovetop cooking and will most likely crack if exposed to direct heat.
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"To look like a goddess, eat like a peasant." Karen Andres
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Linda
428 posts
Sep 27, 2005
12:12 PM
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Oh, okay, unglazed, Sil! Thanks, Bryanna. Mine is glazed on the bottom; instructions have me soaking only the unglazed top. Now I remember that I couldn't find one completely unglazed.
Even so, I still use the parchment to prevent sticking, too.
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Silvia
Silvia
94 posts
Sep 27, 2005
3:22 PM
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Hi Linda! I've been here and there ;) How are you doin'?
Thanks for all the info Lin and Bryanna.
Bryanna, when I read,
"You can often find them at thrift stores and garage sales because people get them as presents and don't know what to do with them."
I had to laugh - that is so funny, but I know it's true! If it was me, and I got something I wasn't familiar with, I would accept it as a great opportunity to learn something new!
Those Chinese stove-top pots look cool too. And I like that recipe. I have to go to your Chinese book and read the other info.
Bryanna that picture of your clay pot that Linda put a link to would be great to add to your "Recommended Cookware" page. I went there before I posted.
Peace~
Silvia
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Linda
429 posts
Sep 28, 2005
1:03 PM
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Glad you're well, Silvia :).
Are you going to get a clay cooker? I haven't used mine all summer. We're just into Autumn, and we're having a heatwave again!
Can't wait for the cool and cold weather; it's always been my favorite.
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Silvia
Silvia
95 posts
Sep 28, 2005
4:45 PM
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I am going to put it on my "wish list." I have been unemployed for over 8 months and finally just started working again, so I need to take care of alot of other things before I can treat myself to a clay pot.
But I do definitely want to get one because my favorite packaged seitan by Lightlife is not being made anymore. I have never made it on my own because it was just too easy to buy it. But now, since they don't make it anymore, I really have no other choice but to begin making it myself! I am looking forward to trying Bryanna's seitan recipes because they always get rave reviews. Everyone is saying the clay pot is great for seitan, so eventually I will be getting one.
Peace~
Silvia
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cv
106 posts
Sep 29, 2005
7:22 AM
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Thanks for all this everyone! A few weeks ago I found a Rompertopf at a yard sale for only $1.00! It's a little worn but for a buck, I'm sure I can cope! Now that it's beginning to get cold here, I, too, would like to try my hand at baking bread in it, Bryanna. Catherine
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