Clay cooking (also called earthenware or clay-pot cooking) is a traditional method of cooking food inside unglazed clay vessels rather than metal or glass. The porous clay is usually soaked in water before use; as it heats in an oven or over a flame, the trapped moisture creates a gentle, steaming environment inside the pot.
This slow, moist heat suits braises, stews, and other long-cooked dishes, tenderizing tough cuts of meat and letting flavors meld, while the clay itself can add a subtle earthy note. It differs from cooking in metal pots mainly in how gradually and evenly the heat is distributed, and in the moisture the clay contributes on its own.
The vessel and technique take different forms across regions: the Moroccan tagine, the Indian handi, and various Mediterranean and Asian earthenware pots all apply the same basic principle to their own dishes, from tagines and biryanis to slow-baked breads.