Wow, this post was fascinating Lisa. First up, I am so impressed you found that pot in a charity shop!
I didn't know you use different clay pots for different things, and it was amazing to read all the steps you take to turn your pots into glorious flavour vessels!
The love and dedication you put into your cooking is just 😍😍😍. The way you talk about layering flavour into your curries, it's just beautiful.
I enjoyed N Leana's addition too. And I'm looking forward to your Sri Lankan series!
Thank you Shell, I am thrilled you like my post and Op shop find. It had my name on it. It’s so funny when ever I find something lovely, surprising, delightful, an incredible bargain at an Op Shop, I find myself acting all casual about it until I get outside and it’s firmly in my possession. I did this with the clay pot.
I really value Leana’s contribution and feedback to my work, her comments are always so thoughtful, encouraging and adding more information and value to my work. She is a treasure, if I found her in an Op Shop (see above) I would act all casual until I got outside.
Hahaha, I know exactly what you mean. You don't want to direct attention to it! Sounds like you and this clay pot were meant to be together ❤️
I always enjoy N Leana's comments too! She gives such a different perspective which helps me think about flavour differently. She is indeed a treasure!
Thank you Tony, it’s interesting isn’t it. I have several friends who have commented that they’d never have the patience to season a pot. But they aren’t really interested in cooking.
I think seasoning a cast iron pot would be a great post for you to write.
I like the sliding scale of tomato use Tony, if in doubt cook our don’t cook tomatoes. Alternatively we could just leave the pot out by the pool for a few days in this heat wave, using a pool towel to handle as tea towels have disintegrated. 🤣
Hmmm. I don't do it often enough to be able to write about it. Mostly, it's just use the thing. Never soap it (scrub under hot water with a brush). Don't cook too many tomato-based dishes in it. Cook something tomato-based if it's not scrubbing clean. Life is full of contradictions.
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 the porridge 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 travelling claypot hawkers who would "wrap" all your pots in wire for you for a small fee.
I am really thankful for this post because it is different than seasoning cast iron or a wok. I am mainy interested because I wanted to make one with flameware which is a special clay recipe to handle the temperature changes. I also have induction but can cook outside in the summer on a small gas stove or over coals.
The added section about teapots is also interesting as we do a similar seasoning in our Italian espresso pots. I will try to season my teapot now that I know what to do!!! Thanks so much!
Hi Barbara, I’m thrilled you have found value in my post. I’m almost finished seasoning my new pot, it sitting over in the turmeric rice, it will then dry all day. Then tomorrow I’ll season with spice and oil.
One of my readers @Tony Lupton mentioned seasoning cast iron pots.
These clay pots are used extensively for fire cooking in India, their original and ongoing cooking method in villages.
I think this post is amazing! There are so many cultures that use clay pots for cooking, but rarely does anyone talk about the seasoning! May I ask if you grate fresh turmeric or dried?
There is no way I would have a find like this to buy here in the alps. But we do bake in clay pots, many braising dishes! But making a pot myself would add to the next level!🥰
How wonderful would that be to make your own pot to season. I’ve only done a little pottery, never making anything big enough to cook in. The rich red clay they use for these in India. Look for something like this.
Thank you Sheryl, they are a wonderful thing, but not for a quick let’s get dinner on the table moment. More like it’s Saturday morning, what shall I prepare today.
You know Marcella Hazan says if you haven’t got a clay pot, it might be time to get one for making Ragu.
Well thank you Gabrielle for your kind words, no use keeping this lifetime of knowledge gained to myself. You’ll benefit one day when you eat one of my dishes cooked in a clay pot,
Wow, this post was fascinating Lisa. First up, I am so impressed you found that pot in a charity shop!
I didn't know you use different clay pots for different things, and it was amazing to read all the steps you take to turn your pots into glorious flavour vessels!
The love and dedication you put into your cooking is just 😍😍😍. The way you talk about layering flavour into your curries, it's just beautiful.
I enjoyed N Leana's addition too. And I'm looking forward to your Sri Lankan series!
Thank you Shell, I am thrilled you like my post and Op shop find. It had my name on it. It’s so funny when ever I find something lovely, surprising, delightful, an incredible bargain at an Op Shop, I find myself acting all casual about it until I get outside and it’s firmly in my possession. I did this with the clay pot.
I really value Leana’s contribution and feedback to my work, her comments are always so thoughtful, encouraging and adding more information and value to my work. She is a treasure, if I found her in an Op Shop (see above) I would act all casual until I got outside.
Hahaha, I know exactly what you mean. You don't want to direct attention to it! Sounds like you and this clay pot were meant to be together ❤️
I always enjoy N Leana's comments too! She gives such a different perspective which helps me think about flavour differently. She is indeed a treasure!
I am thrilled she is spreading her love your way, she is like a Substack angel.
Ah you haven't spotted my fork and tail yet 😈
😂
Gee, we're having a Mutual Admiration Spree here today! Well, right back at you - I love your bakes 😊
Love a mutual appreciation spree!
Thank you so much 😊
You're the one who inspires us, Lisa! You're so passionate about your work.
This is wonderful. I take a similar care of raw cast iron, but I can't do clay on the stovetop, with an induction hob 😕
Thank you Tony, it’s interesting isn’t it. I have several friends who have commented that they’d never have the patience to season a pot. But they aren’t really interested in cooking.
I think seasoning a cast iron pot would be a great post for you to write.
I like the sliding scale of tomato use Tony, if in doubt cook our don’t cook tomatoes. Alternatively we could just leave the pot out by the pool for a few days in this heat wave, using a pool towel to handle as tea towels have disintegrated. 🤣
It was nearly warm enough, for sure!
Hmmm. I don't do it often enough to be able to write about it. Mostly, it's just use the thing. Never soap it (scrub under hot water with a brush). Don't cook too many tomato-based dishes in it. Cook something tomato-based if it's not scrubbing clean. Life is full of contradictions.
Our oldest pan (30 years!) was bought for maybe $15 in a camping store and it's beautiful to use. And then there's this: https://www.newyorker.com/humor/daily-shouts/how-to-care-for-your-new-cast-iron-skillet
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 the porridge 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 travelling claypot hawkers who would "wrap" all your pots in wire for you for a small fee.
Leana, this is fantastic. I am going to add this to my post now if that’s ok?
Sure!
Thankyou Leana, I've added your comments to the bottom of the post, I hope this delights you.
Go for the peacock and prance around Leana.
Haha I don't know whether I should jump down a rabbit hole and hide, or preen like a peacock 🤣
I am really thankful for this post because it is different than seasoning cast iron or a wok. I am mainy interested because I wanted to make one with flameware which is a special clay recipe to handle the temperature changes. I also have induction but can cook outside in the summer on a small gas stove or over coals.
The added section about teapots is also interesting as we do a similar seasoning in our Italian espresso pots. I will try to season my teapot now that I know what to do!!! Thanks so much!
Hi Barbara, I’m thrilled you have found value in my post. I’m almost finished seasoning my new pot, it sitting over in the turmeric rice, it will then dry all day. Then tomorrow I’ll season with spice and oil.
One of my readers @Tony Lupton mentioned seasoning cast iron pots.
These clay pots are used extensively for fire cooking in India, their original and ongoing cooking method in villages.
I think this post is amazing! There are so many cultures that use clay pots for cooking, but rarely does anyone talk about the seasoning! May I ask if you grate fresh turmeric or dried?
There is no way I would have a find like this to buy here in the alps. But we do bake in clay pots, many braising dishes! But making a pot myself would add to the next level!🥰
On the turmeric I used ground, added to the rice water.
How wonderful would that be to make your own pot to season. I’ve only done a little pottery, never making anything big enough to cook in. The rich red clay they use for these in India. Look for something like this.
This is a whole new world to me. What a fascinating read. I am going to have to re-read as everything is so new.
Beautifully written btw! I look forward to learning more from you.
Thank you Sheryl, they are a wonderful thing, but not for a quick let’s get dinner on the table moment. More like it’s Saturday morning, what shall I prepare today.
You know Marcella Hazan says if you haven’t got a clay pot, it might be time to get one for making Ragu.
Now I’m not going to argue with Marcella.
I doubt that I will ever have the patience to prepare a clay bowl but was a fantastic read. It once again shows me the depth of your knowledge.
Well thank you Gabrielle for your kind words, no use keeping this lifetime of knowledge gained to myself. You’ll benefit one day when you eat one of my dishes cooked in a clay pot,
Yet another tour de force from you, Lisa!
Thank you for taking the time to set it all down in such detail. 💐
I just printed it out for a friend's daughter who's getting her first-ever set of Chinese shaguo 沙鍋.
The same principles apply, and yours is the most extensive breakdown of the process that I've ever seen!