Chinese Sand Pot

Used in both China and Vietnam, these pots are made of a special clay that has a sandy feel on the outside. The inside is usually glazed. They are made in a number of sizes and shapes.

Über expert Paula Wolfert recommends these for Mediterranean clay pot cooking, because they are so much less expensive than European clay pots - but these are becoming scarce due to Communist central planning favoring stainless and aluminum.

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Cautions

• These pots are intended for oven or open flame. If used on an electric stove a heat defuser must be used on the burner.
• Use moderate to low heat for all cooking.
• Avoid sudden changes of temperature. Never set a hot pot on a cold surface. It can be set on a folded towel, or on wood.
• Never put the pot in a preheated oven. place in a cold oven so it can come up to temperature gradually.
• Do not use soap or detergent to clean, it can get into pores and taint food.

Seasoning Indian Clay Pots

• Soak in water 8 hrs or overnight.
• Wipe clean with a scouring sponge.
• Set in the Sun until completely dry.
• Fill with water and and 1 cup cooked rice (2 cups for a big pot).
• Wipe the bottom of the pot and place on a cold burner grate. Turn heat to low until water is warm, then up to moderate to bring rice water to a boil. Turn again to low and leave it at a bare simmer for a couple of hours. Let cool completely, then discard rice and water.
• Clean well with a damp sponge - no soap or detergent - they can get into the pores and harm food flavors.
• Before each use:   give it a soak in water for 15 minutes or so.

Hairline Cracks

• Re-season as above.
• Paula Wolfert says she has had great success filling a sand pot with milk and bringing it to a simmer for awhile.