Tuesday, June 19, 2012
Today there is a resurgence in the use of clay cooking pots in Brazilian cooking, even though in rural areas of the country it had never really gone out of style. In the cities of Brazil, in the kitchens of fine restaurants and in the homes of dedicated amateur cooks, there has been a rediscovery of clay cooking utensils. There is something about the way that clay transmits and retains heat that really cannot be duplicated in metal or glass - particularly in relation to heat retention. For dishes that require long cooking at low temperatures, there is nothing better than clay. This rediscovery of clay cooking utensils really is just one more case of "everything old is new again." Today in Brazil, there is nothing more ancient or more avant-garde than cooking in clay.
Clay pots need to be seasoned prior to first use, but once seasoned, they can last a lifetime if properly handled. In the next post here on Flavors of Brazil we'll teach you how to season an unglazed clay pot Brazilian-style, and then we'll highlight some Brazilian recipes which are best cooked in clay.