Cookware and Tools
Clay Pot Cooking Set
Two unglazed clay pots and a lid, seasoned and ready, with the rules for not cracking them.
- Two sizes and a shared lid, which covers most cooking
- Seasoned before dispatch, so it arrives usable
- Unglazed, porous clay that holds heat evenly
- A card that explains exactly how pots get broken
- Not induction compatible, and we say so before you buy
Available to pre-orderSKU: CC-TOL-CLY
Size: 2-pot set
- Carefully packed and shipped to your door
- 14-day replacement on damaged items
- Secure checkout
Description
A small and a medium unglazed clay pot with a shared lid, seasoned before dispatch, plus a card explaining the handful of rules that decide whether a clay pot lasts ten years or ten days. Sri Lankan curries taste different from a clay pot, and this is the least fussy way to find out.
People say food from a clay pot tastes better and it is not sentiment. Unglazed clay is porous, it holds heat evenly and it lets a little moisture through the wall, so a curry reduces slowly and does not catch the way it does in thin steel.
The catch is that clay is fragile in specific ways. Straight from a fridge onto a hot ring, it cracks. Dry on a high flame, it cracks. Sudden cold water in a hot pot, it cracks. None of that is bad luck, it is thermal shock, and all of it is avoidable.
So the card matters as much as the pots. Season it, heat it gradually, never let it boil dry, and it will outlast most of your metal pans.
What Is Included
- Small clay pot, about 1.5 litres
- Medium clay pot, about 2.5 litres
- One lid that fits both
- A card covering seasoning, heat and thermal shock
How to Use
- Cook a fish curry in the small pot and taste the difference
- Simmer dhal slowly in the medium one
- Use a heat diffuser on an electric ring
- Let the pot cool on its own rather than in the sink
Cook with It
Customer Reviews
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Frequently Asked
Thermal shock, in almost every case. Clay expands unevenly when the temperature changes fast, so a cold pot on a hot ring, a dry pot on a high flame, or cold water in a hot pot will all crack it. Heat gradually, keep liquid in it, and let it cool on its own.
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