Seasoning a Clay Pot

How to season, cook with and care for a clay pot

I have a new clay pot or manchatty, which is excess to need as I already have several in my kitchen, but who can leave something so beautiful in a charity shop? A better person than me I assure you. So it presently sits immersed in a bath of rice water for the second of 3 days of purification. Once I knew how, I’ve seasoned each pot as it came into my home, so I can get on with telling you the process, whilst it is underway.

My first experience of clay pots came after a market frenzy in Indonesia years ago, which saw me lugging home in my hand luggage a full set of bowls, and cooking vessels. I had a vague recollection of someone telling me I would need to prepare the pots for use, but I didn’t the process, and the internet wasn’t a thing back then. I think I washed them, then applied olive oil, and that was that. Unsurprisingly it didn’t work, and I struggled for years with mould appearing in between use, until I gave up and threw them away. I’d ruined those beautiful vessels with my ignorance, and their utility and beauty and the skill and labour of the artisans was wasted. I still have a pang of regret about the cost of my ignorance, but it does motivate me to do it right each time a new pot comes into my life.

Clay pots come in various shapes and sizes

This new pot will be a dairy pot, I’ll gently layer curries for dishes like Palak paneer and Malai kofta and many other creamy, spicy things. I already have a seafood manchatty, one for meats and one for vegetables. Rounding out my collection is an exquisite series of clay curd pots which pleases me endlessly when ever I use them. I also have two small clay cups I bought from a road side potter on my way to Kanyakumari in Southern India, so crisp and streamlined in design and execution, I would run into a burning house to retrieve them from my bathroom. These simple clay vessels are a delight to me, so I handle them with great care and respect for the flavour and history they hold, they are precious things, and I have a new one.

Making curd in my clay curd pots

Due to the porous nature of clay pots, they become vessels of flavour as well as utility. Hence the reason for assigning specific uses for pots. Traditionally a clay manchetty is used for preparing fish curries, yet they are widely used but generally with assigned uses. Hindu Indians wouldn’t be cooking meat in clay pots, but they are the preferred vessel to cook a slow Sri Lankan beef curry, which produces a curry so delicious and tender you would never use another cooking vessel if you had a choice.

How to Season a Clay Pot (Manchatty)

Seasoning a clay pot is a ritual, a process of awakening its potential to cradle the flavours of your kitchen. It’s a way to honour the craftsmanship and traditions behind these vessels while preparing them for a long and seasoned life.

Rinse and Inspect

• Start by gently washing your clay pot and lid with warm water and a soft fresh kitchen cloth. Don’t use any soaps, as the porous clay will absorb it. Check for cracks or flaws, small imperfections are fine, but large cracks will compromise its durability. You should really have done this in the shop, but if purchasing online, now is the time.

Plain Water Soak

• After the initial cleaning, soak the pot and lid in plain water overnight. This step allows the clay to absorb moisture evenly, reducing the risk of cracks when exposed to heat later. The next day, drain the water and let the pot air dry completely.

The Rice Water Soak

• The first step in purification is soaking the pot in rice water. This step helps to remove impurities and strengthens the pot. Rice water is a byproduct of washing rice, it’s starchy and slightly cloudy. Submerge your pot completely in this liquid and let it sit for three days. Refresh the rice water daily to maintain its freshness and effectiveness.

• If you’re curious about the chemistry, the starch in the rice water helps fill the pores of the clay, creating a smoother surface that’s less prone to cracking or absorbing too much moisture during cooking.

Gradual Drying

• After the rice water soak, allow the pot to air dry completely for at least 24 hours. Place it in a shaded area with good airflow, avoiding direct sunlight. This step ensures the pot is ready for the oiling process.

Coconut Oil and Slow Heating

• Once the pot is fully dry, apply coconut oil liberally to all surfaces of the pot and lid, both inside and out. Let the oil soak into the clay for several hours until the surface feels dry to the touch, with no oily residue.

• Add a generous glug of coconut oil to the pot along with half a cup of shredded coconut and a few stems of curry leaves. Place the pot on the stovetop at the lowest heat setting and gradually heat it over 20 minutes. Slowly increase the heat in small increments (e.g., from 1 to 2, then 3, then 4 on a scale of 1–10). As the pot warms, use the shredded coconut to massage the oil into the clay, coating it evenly and sealing it.

Cooking Turmeric Rice

• The next stage is to cook a small batch of starchy rice with a tablespoon of turmeric in the pot. Simmer very gently, allowing the rice and turmeric to infuse the clay. Once cooked, discard the rice and rinse the pot with warm water after it cools. To be clear, you don’t eat this rice.

The Final Spice Infusion

• For the finishing touch, heat a small amount of coconut oil in the pot. Add curry leaves, cumin seeds, and fennel seeds, allowing them to sizzle gently and release their aroma. This final step imparts a delicate spice essence, creating a foundation for the pot’s culinary character.

• There is no need to wash the pot after this, just remove the whole spices once cool and rub the oil into the pot, then store when completely dry.

Here’s a little video showing the process

How to Cook in a Clay Pot

Cooking in a clay pot is an art as much as it is a method. These vessels reward patience and care, infusing your dishes with depth and character. Here are a few essential tips for cooking in your clay pot:

Start with Low Heat

• Clay pots need to be warmed up slowly to prevent cracking. Always begin cooking over the lowest heat setting and allow the pot to gradually come up to temperature. Once warmed, you can increase the heat slightly but never expose the pot to sudden temperature changes.

Avoid Dry Cooking

• Clay pots retain moisture beautifully, making them ideal for dishes with some liquid. Always ensure there is enough liquid in the pot to prevent it from drying out or overheating.

Use a Heat Diffuser (Optional)

• If you’re cooking on a gas stove, consider using a heat diffuser to distribute heat evenly and protect the pot from direct flame. This is especially helpful for newer pots that are still adjusting to regular use.

Avoid Rapid Cooling

• Just as clay pots dislike sudden heat, they are also sensitive to sudden cooling. Let the pot cool down naturally after cooking. Never run it under cold water or place it in the fridge immediately after use.

Stir Gently

• Use wooden or silicone utensils to stir food in a clay pot. These materials are gentle on the clay surface and help preserve the seasoning.

Cooking Techniques

• Clay pots are perfect for slow cooking, simmering, and braising. Their porous nature allows for even heat distribution, making them ideal for soups, stews, curries, and rice dishes. The gentle heat enhances flavours, allowing spices and aromatics to bloom beautifully.

Monitor Liquid Levels

• Because clay pots retain heat even after cooking, dishes may continue to thicken or reduce once removed from the heat. Adjust your liquid levels accordingly to achieve the desired consistency.

Cooking in a clay pot is a slow, mindful process that enhances both the flavour and the experience of preparing a meal. Over time, your pot will become a trusted companion, its seasoned walls carrying the essence of every dish you’ve lovingly prepared.

A hand made clay pot is a gift from the hands of the potter to you

How to Care for your Clay Pot

Now that your pot is seasoned, treat it with care. Always wash it with warm water and a soft clean cloth, or coconut sponge avoiding detergents. Allow it to dry completely before storing and lightly oil the surface if storing it for extended periods. Over time, the pot will become a vessel of flavour and history, deepening in character with each use.

Ongoing Care

Now that your pot is seasoned, it’s important to maintain its integrity and longevity with proper care:

• Never Use Detergents: Detergents can seep into the porous clay and leave an unpleasant taste in your food. Always wash your clay pot with warm water.

• For Stubborn Residue: If there’s any stuck-on residue use a natural coconut sponge, sprinkle the pot with rice flour or bicarbonate of soda. Use this as a fine abrasive, scrubbing gently with a clean cloth to remove any buildup without damaging the clay.

• Use a Clean Cloth: Always use a fresh, clean cloth when cleaning clay pots. Kitchen cloths can harbor contamination, so it’s best to avoid using them unless freshly washed.

• Daily Cloth Washing: While we’re on the topic, wash your kitchen cloths every day. It’s a simple step that goes a long way in maintaining a hygienic kitchen environment.

• Dry Completely Before Storing: After washing, ensure the pot is completely dry before storing to prevent mould or unpleasant odors. If you’re storing it for a long time, lightly oil the interior to keep the clay from drying out.

With this care, your clay pot will remain a treasured part of your kitchen, enriching every dish it holds with layers of flavour and history.

Drying the clay pots, my treasured clay cups

So if you are tempted to get yourself a clay pot, the best place to start your search is at your local Indian grocer, which is where I’ve found many of mine, never in a moment of purposeful shopping for a pot, just when they appeared in front of me, and I knew they were coming to my kitchen. I do have a habit of buying myself a gift for my kitchen when I travel, but lugging big pots home is not the way to go. However if you are planning on a trip to India, I can recommend their packing and postal service, which is second to none. In the event you don’t have a trip to India planned, you can always buy these beautiful clay pots online.

I’m planning on a Sri Lankan series in the coming weeks, once I’ve completed the Balinese Bumbu Series. If you haven’t been following here are a few of the things I have covered already in this series.

• Bumbu - The Secret to Balinese Cuisine

• Balinese Bumbu Spice Blend

• Mango Bumbu Sambal

• Balinese Bumbu Salmon

• Bumbu Prawn Bliss

• Balinese Seafood Week

• Balinese Bumbu Seafood Week

I hope I’ve inspired you to start cooking in clay pot, please leave a comment to tell me of your experience, I’d love to hear from you.

In Gratitude

Lisa

©Lisa McLean 2025

One last thing

I’ve had a wonderful comment on this post by

N Leana

with some great information, so I’m just going to add it here.

“In Japan, this seasoning process is called medome 目止め, which like yours, includes boiling rice in the claypot (nabe 土鍋), to help remove impurities and seal tiny gaps in the clay.

For long-term care, they recommend repeating part of the medome every few months by boiling leftover rice in the pot till it thickens and turns almost pasty, so the starch from the rice can help seal any new hairline cracks that might develop over time.

Chinese shaguo 沙鍋 sometimes come encased in a removable metal wire “cage” that helps protect the pot from sudden shocks and distribute the heat evenly. When I was a kid, you could still find claypot hawkers who would "wrap" all your pots in wire for you for a small fee.”

For our oiling stage, we fry green tea leaves in camellia seed oil 苦茶油 for pots intended for clear soups. Those meant for stews and other soups get scallions, garlic scapes and makrut leaves fried with chicken skin or thin strips of pork belly.

Incidentally we use the same basic process for our clay teapots, but no extra oil is introduced. We just make repeated batches of tea and let the oil from the leaves gradually infuse into the clay. (The tea water doesn't go to waste - you can use it for cleaning or watering the plants.)

Of course this process takes much longer - you need a few weeks or more to fully season pots meant for white tea, for instance.

In case you're wondering why anyone would go to such lengths to season a teapot 😂, this kind of seasoning isn't done just to seal the pores, but to improve the flavour of the tea and to give the pots that subtle sheen prized by teapot lovers.

My mum was a stickler about which seasoning ingredients to use cos all unglazed clays are porous and some especially soak in and retain unwanted aromas and flavours.

With teapots, it truly does make a difference which tea you use for seasoning, but for cooking, I personally don't think it's that essential. We carry on with the tradition though cos it's a way to remember mum.