Using terra-cotta pots for cooking is one of the oldest traditions which dates back to Roman times, when the first great gourmets appreciated the fine results which could be obtained by soaking clay pots before cooking in them. The soaked claypots absorb water which generates moisture during cooking to create a unique baking environment which calls for the minimum use of fat and results in the maximum flavor.

Claypot cooking is so successful because the claypot keeps food superbly moist, at the same time encouraging flavors to mingle and preventing rapid overcooking. Basting is largely unnecessary and the covered pot prevents roasts from drying out. While the pot ensures succulent results, the oven is kept free from the usual splashing and spitting associated with most roasting.

The versatile clay pot may be used for making a wide variety of dishes, from soups and stews to desserts and breads. You will also find recipes which show how to use the clay pot in the microwave cooker.

Wash a new pot in hand-hot water adding a little mild dish washing liquid, and rinse it thoroughly.

Soaking : The first step in preparing a claypot recipe is to soak the pot in cold water for 15 minutes, or until you are ready to put the food in the pot. If the pot has never been used before, it should be soaked for 30 minutes. Place the pot and lid in the sink or in a washing-up bowl. Invert the lid on top of the pot to save space and fill the sink or bowl with cold water to completely submerge the pot and lid.

The unglazed, porous pot absorbs water during soaking. As the pot heats in the oven, the water which it has absorbed evaporates to create a moist cooking atmosphere. Not only does this prevent foods from drying out but it also encourages suitable ingredients to create a flavorful cooking liquor.

The moist atmosphere promotes tender results when roasting meat and preserves the natural flavor of foods such as seafood, poultry, meat and vegetables. When used for baking, the pot encourages items, such as cakes and breads, to rise well. The pot also helps to give yeasted bread a good crust which further crisps when the lid is removed for the final 10 minutes or so of cooking.

The material and moisture which is retained in the pot makes it unnecessary to add fat for basic cooking. For example, meat and poultry may be roasted without any additional fat and fish or smaller cuts of meat and poultry may be baked without adding oil or butter.

If you intend to use the same claypot for all types of cooking, do not cook fish as the first food in the pot. Once the pot has been used for other cooking, it can then be used for fish and seafood.

• Never expose a claypot to any sudden changes in temperature.
• Do not place it on an electric or gas burner.
• Do not put the claypot under a grill.
• Do not put a claypot into a preheated oven.
• Do not turn a gas oven to the maximum required setting immediately: do this in two stages, selecting an intermediate oven temperature for the first 5 minutes' heating.
• Do not put a claypot into the freezer.

When cooking baked items, such as bread or cakes, it makes sense to line the bottom of the claypot with a piece of non-stick baking parchment. This ensures that the baked goods are easy to remove.

Depending on the type of food and the cooking time, there is a certain amount of browning even with the lid on the pot. However, many recipes suggest removing the lid for a short period before the end of cooking, so that roasts, baked items and gratin-style toppings develop an extra crisp texture. This final stage is very quick because of the heat of the oven.

Dishwasher: Check the manufacturer's instructions to find out if your claypot is dishwasher-proof. Remove any food residue by rinsing the hot pot under very hot water or by allowing it to cool, then rinsing under cold water before placing in the dishwasher.

Washing by Hand: Wash the pot promptly after use in hot water with a little mild dish washing liquid. Use a washing-up brush to scrub the inside of the pot lightly. Rinse well in clean hot water and allow to drain. Leave to dry completely before putting away.

Removing Stubborn Baking Residue: Soaking in hot water with a little mild dish washing liquid is often sufficient to clean off any residue. However, if the pot is stained or has any baked-on residue, it should be soaked for several hours or overnight in very hot water with baking soda added to the water. This is also recommended for removing any residual flavors from the claypot.

Another method of cleaning a heavily tainted or soiled pot (for example, if you have cooked several dishes in it and want to prepare a delicate dish), is to soak the pot for several hours or overnight. Pour off the soaking water, add cold water and baking soda with a little mild dish washing liquid, then put the pot in the cold oven. Set the oven at 180C (350F/Gas 4) and leave for 30 minutes. Increase the oven temperature to 230C (450F/Gas 8) and leave the pot for a further 40-60 minutes. Allow to stand for 15 minutes. Have a kettle of boiling water ready. Scrub the inside of the pot gently, then pour away the dirty water. Rinse the pot with plenty of clean boiling water. Allow to dry.

The claypot may be used in a microwave as well as in a conventional oven. The pot must be soaked before use. The medium and smaller size pots are both practical but the special microwave pot is ideal.

During microwave cooking, the moist claypot absorbs some of the microwave energy so it will become hotter than some other cookware. The advantage of using the claypot is that it moderates the cooking to promote more even results and to help in the tenderizing process when braising meat. The claypot helps to protect against overcooking when preparing fish and vegetables.

Always follow the microwave manufacturer's instructions. These are the best starting points for a guide to cooking times as they have been tested for the relevant appliance. When adapting microwave recipes for using a claypot, remember that the cooking will be less rapid. The pot is usually used on a high setting (full power or 100%) but it may also be used on medium-high (about 70%) and medium (50%) settings.

Combination Microwave Cooking: If using a combination microwave oven, do not preheat the conventional oven. Follow the manufacturer's instructions and check the cooking progress occasionally until you are familiar with the variation in timing which results from using the claypot.

The claypot may be used for a wide variety of cooking and you will find it ideal for many of your favorite recipes. For the majority of dishes, the oven temperatures are significantly greater than those used for cooking in containers made of other materials. In some cases, the cooking times are slightly longer. However, when roasting, the higher temperature compensates to a large extent for the insulation protection provided by the claypot.

Before removing the pot from the oven, prepare a dry wooden board or pot stand on which to place the hot pot. Alternatively, lay a thick, folded kitchen towel or oven cloth on the work surface. Never place the pot on a cold or wet surface. Remember that this rule also applies to the lid, so have another suitable stand or cloth ready to hold the lid when it is removed.

The claypot makes an attractive serving dish for a variety of foods, particularly soups, gratins and casseroles. Simply add a garnish and stand the pot on a suitable heat-proof mat on the table. It is a good idea to wrap a decorative cloth around the base of the pot ready for holding it when serving the food.

Any leftovers should be removed from the pot promptly and transferred to a suitable container for chilling. Cover the container and cool the food quickly, then place it in the refrigerator.

Once the pot is in the oven, and the required temperature setting is reached in a gas oven, the food needs little or no attention for perfect results. The moisture from the pot ensures that the food does not dry out on the surface, acting, in some ways, as a self-basting cooking method for joints of meat or whole birds.

This enclosed, moist environment also promotes the maximum flavor permeation. By arranging the ingredients in the pot correctly, ingredients such as herbs and spices impart the maximum flavor to the main food. Tucking herbs underneath joints, arranging a layer of ingredients in the base of the pot and placing herb sprigs or whole spices underneath or among the food all promote excellent results.

After use, allow the washed claypot to dry completely. Then invert the lid to the pot and place it in a cool dry cupboard. Do not put the lid on the pot as for cooking, and do not store the pot while it is still damp or in damp conditions. Do not seal the pot in a plastic bag. If the pot is damp when stored, not thoroughly cleaned or left in a damp place, mildew can grow on the clay. This has to be removed by soaking and baking with baking soda and water. If the pot has been out of use for some time then wash it thoroughly, particularly if it has been accidentally stored in damp or dusty conditions.