A long time ago, I read a post from Meredith, at Like Merchant Ships, about her clay cooker. Since her post, I have been on the lookout for a clay baker of my own, but have not seen one on any trip to the thrift shops. I am sure that I probably passed a million, not knowing what the heck they were, but when I finally figured it out…there were none to be found.
Until last week, that is! I actually spotted two of them sitting together on a shelf. I lunged to grab one and took home the one that was in the best condition. It was marked for six dollars, a bit more than I usually spend on a single item in housewares. After months and months of waiting though, I was willing to fork over the six dollars.
The lid was tightly taped shut and, I prayed that there was nothing wrong inside of it. What I discovered was that the clay cooker had never been used and all of the information packets were neatly tucked inside waiting for the next owner.
Today we roasted a chicken for our family in it. A good old Aldi chicken was stuffed with rosemary from my garden and seasoned with a little salt and pepper. I slid the chicken into the cold oven, after soaking my baker in water, and baked it at 450 degrees for 85 minutes.
I had read the packets cover to cover, praying that I wouldn’t screw it up. Would the chicken really be moist and flavorful? Would it be brown or would it be light in color like my slow cooker chickens? Was it really true that it didn’t require liquids?
We held our breaths as I lifted the lid…
What was unveiled was better than I had imagined. A juicy and flavorful chicken- full of color and just as good as any chicken I have bought in a store.
After we were all done applauding… well, maybe that didn’t really happen, but I will say that we were all really impressed with just how good that chicken tasted.
I can’t wait to try other things in the clay cooker and, just in case your thrift store find does not come with a booklet, here are a few of the tips that were provided for using your clay baker:
- Soak it in water- Completely immerse the top and bottom in water for ten to fifteen minutes before each use.
- Place in a cold oven- After adding the ingredients, place your clay baker in the center of the cold oven.
- Time cooking according to your own preferences and oven- tastes and ovens vary. Time your dishes according to the way you want them and don’t hesitate to vary the recipe slightly. Recipes usually can be converted for clay pots by increasing the cooking temperature by 100 degrees and deducting a 1/2 hour of cooking time.
- Put the clay cooker on a cloth when you remove it from the oven- Sudden changes in temperature should be avoided. When the clay baker is removed from a hot oven, place it on a towel, hot pad, or wooden board rather than a cold surface.
- Clay bakers are ideal for the microwave- Because microwaves vary to such a great degree, it is impossible to state any rules for converting recipes for the microwave. Use the oven manufacturer’s guidelines for cooking times.
- Clean with a hot water and a brush- Use hot water and a stiff brush to clean your clay baker. A little baking soda will cut any grease. Translation: NO SOAP! Never scour with a scouring powder or metal scouring pad. It can block some of the pores of the clay, reducing the water absorption.
- Don’t use it on an open flame- It is designed only for the oven.
- Place the lid upside down on top of base when storing- When the clay baker is not in use, keep it in a place where the air circulates. Place the lid upside down on top of the base, so the air can reach inside the bottom.
But, why is a clay baker helpful for a frugal cook? Here are a few reasons I think this can be a good addition to the kitchen:
- Cooking food in a cooker requires no additional liquids. It pulls all the natural juices out of your dishes so no need to add cans of chicken stock or extra ingredients to make your food flavorful.
- Clay bakers allow you to prepare quick, healthy, high quality meals that cost less and taste better. My Aldi chicken looked and tasted better than any other preparation I have tried before and it browned the chicken beautifully without any extra steps at all!
- You can cook very nutritiously. You can cook all kinds of foods without adding any fat. Due to the low cooking temperature the aroma, vitamins and minerals are preserved within your food. As someone who is trying to eat well, this is an important feature for me!
I can’t wait to try other things in this clay baker and I hope you can score one of your own for your kitchen!
Have you ever tried cooking in a clay baker before? If not, what are some items you use in your kitchen that may seem unconventional to others, but have saved you time or money?
