Clay cooker
#1
Super Member
Thread Starter
Join Date: Nov 2014
Location: Dakotas
Posts: 3,025
Clay cooker
Found my clay cooker - hadn’t used for ages. Could be known by other names - it’s a terra cotta roaster. I made seasoned pork tenderloin, potatoes & onion in it - so flavorful. Next will be a whole chicken. I hear cooking magazines are featuring them again, it’s a throwback to 1970’s.
Last edited by QuiltnNan; 06-07-2020 at 04:08 AM. Reason: shouting/all caps
#5
Senior Member
Join Date: Jan 2016
Location: Herefordshire, UK
Posts: 397
Soak in cold water for about 10 - 15 minutes, blot dry. Place the pot and ingredients into a oven. Some clay dishes have a glazed bottom half on the inside, some don't - mine is not glazed,
Wash without soap/detergent etc, the unglazed clay will absorb, and it can affect your next cook/baking.
Wash without soap/detergent etc, the unglazed clay will absorb, and it can affect your next cook/baking.
Last edited by QuiltnNan; 06-07-2020 at 03:05 PM. Reason: shouting/all caps
#7
Senior Member
Join Date: Jan 2016
Location: Herefordshire, UK
Posts: 397
I made bread in mine this week. Yeast bread, second proving in the clay cooker (after soaking and blotting dry), into a cold oven at 220C for 30 mins, top removed and continue for 10 mins. The bread was delicious. Will be making bread using the clay cooker again on Friday. So, no need to waste 20 minutes power heating up the oven. Who knew.
#8
Super Member
Thread Starter
Join Date: Nov 2014
Location: Dakotas
Posts: 3,025
I made bread in mine this week. Yeast bread, second proving in the clay cooker (after soaking and blotting dry), into a cold oven at 220C for 30 mins, top removed and continue for 10 mins. The bread was delicious. Will be making bread using the clay cooker again on Friday. So, no need to waste 20 minutes power heating up the oven. Who knew.
#9
Super Member
Join Date: Aug 2010
Posts: 2,243
Thanks for reminding me that I have one, shoved way back on a bottom shelf. I used to use it a lot and think I'll try bread in it. For American ovens, I think 425 degrees would work. And I think I'll brush a little olive oil on the inside of the bottom to make sure it doesn't stick.
#10
Senior Member
Join Date: Jan 2016
Location: Herefordshire, UK
Posts: 397
Thanks for reminding me that I have one, shoved way back on a bottom shelf. I used to use it a lot and think I'll try bread in it. For American ovens, I think 425 degrees would work. And I think I'll brush a little olive oil on the inside of the bottom to make sure it doesn't stick.