One of the most precious heirlooms was handed to me by my mom this past week—-my grandmother’s “munchatty” or clay pot.
I can imagine my grandma cooking for her 10 kids in multiple clay pots and this being one of them. In addition, my mom gave me one of her larger clay pots as well. So I found myself searching online intensely to learn as much as I can about cooking in clay pots and how not to break them.
After years of use, there is a small crack in my grandma’s pot, but I tested the pot by filling it with water and no leaks. Yay!
So it’s ready to be used! Almost…clay pots need to be seasoned just like cast iron, but using different methods.
So if you ever buy or are gifted a old clay pot, make sure to season it. This includes an:
1. Overnight soak in starchy water.
I boiled rice and drained the rice, kept the rice water and let it cool to room temperature and then soaked my 2 clay pots in that.
