Sand Clay Pot
On our first marketing foray, we bought almost all of the basic cooking utensils you need to cook Chinese food traditionally and properly. The only item missing was a vessel with a pedigree that approaches that of the wok: the sand clay pot. It is not a necessary utensil, but it is a cook pot of tradition and history, made today as it was centuries ago, so I suggest you use it on occasion to experience the Chinese kitchen of the past.
Sand clay pots were, and are, made from coarse sandy clay. Once baked, the exterior of the pot acquires a rough beige color and the interior, because of an applied glaze, becomes a glossy deep brown. The pots have fitted lids, usually glazed, and either one or two handles, and the exterior of the bowl is banded with a steel-wire “cage” that delivers extra strength. Despite its appearance, the pot is used directly on the stove top, which is how it has been used since the time when ovens were largely nonexistent in China and all foods were cooked over wood fires, in either a wok or a clay pot.
Soups, congees, stews, rice, and other long-cooked dishes were cooked in clay pots, which was the preferred vessel for the hot pot as well. The Chinese believed that foods cooked in these pots retained more flavor and fragrance than they would if they were cooked in an iron or bronze pot.
The pots came in various sizes to accommodate a variety of uses. Some of them were shaped like modern pots. Some were narrow, others bulbous; their capacities ranged from 1 quart to 3 gallons. These days, the most common—and useful—pots are about 10 inches in diameter, have a 2-quart capacity, and are outfitted with a single handle. If you wish a larger size, pots about 12 inches in diameter, with a 5-quart capacity and two handles, are also available. Both sizes have deep-brown, glazed tops and are handsome enough to go directly from the stove top to the table for serving. In fact, it is not uncommon to cook a dish in a common metal pot, then transfer the food to a sand clay pot for serving. I use the pots for some braised dishes, stews, and special rices, and I believe that certain dishes do have rounder flavors when cooked in them.
Sand clay pots can crack, as can any bowl or pot of ceramic or earthenware, which is one reason for the wire cage. Strength can also be added by tempering the pots. Before its first use, submerge the clay pot in cold water to cover for 24 hours. Remove it from the water, allow it to dry thoroughly, then fill it to the brim with cold water and bring it to a boil over medium heat. Boil the water for 30 minutes. Turn off the heat and let the water cool to room temperature. The pot is now “cured” and ready to use, and the curing process does not need to be repeated. However, if you use the pot only rarely, it is a good idea to soak it for about 1 hour before use.
A final word of caution: Never put an empty clay pot over a flame. Put whatever you are going to cook into the pot before placing it over fire.
