A True Champion of Clay Cookery Pots

“Most food,” bestselling cookbook author Paula Wolfert writes in the introduction to her newest book Mediterranean Clay Pot Cooking “— and Mediterranean food in particular —tastes better cooked in clay.” Wolfert is fanatical in her devotion to using clay pots for cooking, and has spent years traveling the globe passionately collecting pots and meeting with potters. She uses clay cookware for baking, frying, stewing, roasting, steaming, and boiling.  Indeed she calls herself a “clay pot ‘junkie.’”

Of course, cooks have been using clay pots to prepare meals for thousands of years, and in many areas of the world, they are still the prevalent vessel, particularly earthenware. Wolfert uses traditional earthenware, plus stoneware and flameware in various shapes, “tall pots for cooking beans, soups, and stews; round earthenware vessels for cooking rice and sauces; deep-flaring-terra-cotta and glazed casseroles for dishes such as cassoulets and tians; shallow, round dishes for baking pies and gratins; stovetop skillets made of ceramic for cooking eggs and sautéing vegetables; shallow glazed rounds for oven baking custards and flans; and clay forms for baking bread.” I’d love to get a glimpse of her kitchen and her collection. There are photos of the pots throughout the book, though it is published by Wiley, known for its professional level cookbooks rather than for lavish design, so there aren’t nearly enough of them. You can see more photos on her Facebook page dedicated to cooking in clay pots.

Wolfert gives practical information on caring for clay pots (they are sturdy) and using them, with a good overview at the beginning of the book, followed by specifics with each recipe. Oh yes, the recipes — this is a cookbook after all.  Well, I am a vegetarian and there is a lot of meat in this book, so I gravitated to the section on vegetables and beans. Cassolo of Spinach and Artichokes. Yum.  Green Beans with Tomatoes and Garlic. Yum. And lots of potato recipes. The most interesting is Baby Creamer Potatoes Cooked in the Devil’s Pot or diable, “a potbellied unglazed earthenware pot traditionally used to cook potatoes or chestnuts.” The potatoes are cooked dry with sea salt. You shake the pot periodically but are forbidden to open the lid, or all is lost! I can’t wait to try this.

If you are a functional potter, Paula Wolfert is your best friend and advocate in the culinary arena. If you just like to cook and enjoy handmade pots, Wolfert will introduce you to possibilities beyond (and years older than) the stoneware casserole.

Happy Eating!

Leave a Reply

Your email address will not be published. Required fields are marked *