The Uses and Benefits of Moroccan Clay Pots

Nov 06, 2025 0

Cooking in unglazed clay pots is an ancient practice that has been used for centuries to create delicious and nutritious meals. Clay vessel cooking has made a comeback into our lives due to the various benefits that it offers, especially health benefits.

I recently purchased a clay vessel from an “Arts and Crafts” exhibition in our locality which promotes artisans from all over India. Once the vessel was cooking ready, I prepared rasam (a South Indian appetizer made using tamarind juice, tomatoes and spices like dry chillies, cumin and pepper). The simple rasam turned out to be very aromatic and tasted awesome, the flavours of the spices were so nicely infused into it.

Very impressed with my purchase, I recommended my friends to purchase the clay vessel and while we were discussing about it, my friend Mythili suggested that I should research and write an article about the benefits of cooking in clay vessels, which prompted me to write this post. I thought in addition to the benefits, information on preparing the vessels, maintenance, etc., would be very useful to my readers and hence I have included all aspects about cooking in clay vessels in this post.

Cooking in mud pots is an age-old tradition in India and many parts of the world. From the Indian handi to the Moroccan tagine and Japanese donabe, earthenware has always had a place in the kitchen. Ayurvedic texts such as the Charaka Samhita and Sushruta Samhita mention the use of clay vessels (mrid-patra) for cooking and storing water.

👨‍⚕️ Dr. Dr. Khadar Vali, known for promoting Positive Millets (Siridhanya), often demonstrates millet cooking in clay pots. He recommends using mud pots for millet rice, curries, and ambali (a fermented millet drink). According to his protocols, clay helps preserve the natural character of millets while enhancing digestion and nutrition.

Read also: Using Rhassoul Clay

Clay pots are biodegradable, energy-efficient, and sustainable. Cooking in mud pots is not just nostalgia-it’s a living tradition that blends health, flavor, and sustainability. Food Builds Society.

What is a Tagine?

Moroccan cuisine is famous for it’s delicious stews; the legendary tagines. But what do we mean by tagine, the pot or the dish? What is actually a tagine and how does it work? Is it important to use a traditional tagine pot to make a Moroccan tagine? What’s the difference between a Dutch oven and a tagine pot?

A tagine is a conical earthenware pot and the dish prepared in the tagine pot shares the same name as it’s cooking vessel. So tagine is a dish and also a cooking pot. Historically, the nomads in North Africa used the tagine pot as a “portable oven”, allowing them to prepare food at anytime while moving around.

The base of the tagine is wide and shallow; its cover has a conical shape and creates a seal on the base. Together, the two pieces make a kind of clay oven that was traditionally placed on an open fire for cooking.

While the food is being cooked, steam rises into the cone, condenses and then falls back down into the dish. This cooking method is similar to all the dutch ovens’ method (also known as casserole, french oven and cocotte.), it allows to naturally and continuously baste the dish and to keep the ingredients moist and the meat buttery.

Read also: Red Clay Powder Uses

The tagines were traditionally made of earthenware and were not glazed. Nowadays, tagines are made of different types of materials, glazed and elegantly decorated.

If you wish to purchase a tagine, you have to decide whether you want to use it for serving food or cooking. The ones designed for serving food are often beautifully decorated but cannot to be exposed to heat.

Первое использование глиняной посуды инструкция

Tagine Pot vs. Dutch Oven

Earthenware and unglazed tagine pots have an incredible capacity to simmer the food, allowing all the natural and genuine flavours of the ingredients to be tastefully released, producing an aromatic and tender stew. According to some writers, earthenware reveals the "gout du terroir", which means a "taste of the earth" in French.

In my opinion, this is the main difference between an earthenware/unglazed tagine pot and a Dutch oven. The tagines cooked in an earthenware/unglazed pot will have that special "taste of the earth". However, it doesn’t mean that the tagine cooked in a Dutch oven (or a regular pan) won’t taste as good. On the other hand, I think that there is almost no difference between other types of tagine pots (made of different materials than earthenware or glazed) and a Dutch oven. So if you want to purchase a tagine pot for cooking I recommend choosing an earthenware and unglazed one.

Using Your Tagine Pot at Home

Traditionally, tagines were placed on an open fire or a bed of charcoal at a very low heat. Nowadays, it would be hard to reproduce the same conditions on a daily basis. So, to use your tagine pot at home, on a gas or electric hob, use a heat diffuser and start at a very low temperature, then slowly raise the heat as necessary. This will allow your earthenware pot to not crack if exposed to a thermal shock.

Read also: Benefits of Moroccan Clay Masks

Therefore, when the tagine is cooked and ready to be served, don’t place the pot on a cold surface (such as marble or a granite worktop) as it might create a thermal shock, but rather place it on a wooden board to avoid cracking.

Earthenware unglazed and glazed pots should be seasoned before use to prevent them from cracking or to remove an unpleasant clay taste if unglazed. Season your tagine according to the manufacturer's directions.

To sum up, you can use your earthenware tagine pot at home, as longs as:

Your cooking pot is not designed for serving food
You seasoned your pot before use
You use a heat diffuser during the cooking process on electric or gas hob
You start cooking your tagine at a very low heat

Another great and more contemporary alternative to prepare tagines is flameware. Flameware is a flameproof ceramic cookware that doesn’t require seasoning and that is not sensitive to heat. It is made of a kind of stoneware that contains mineral elements that prevent the vessels from increasing and contracting with rapid changes of temperature which allows to avoid cracking. You can find flameware pots in the shape of tagines as well as in the shape of regular pans and Dutch ovens.

So is it worth using a traditional tagine pot? Your choice!

Benefits of Cooking in Unglazed Clay Pots

The benefits of cooking in unglazed clay pots are numerous and can make a huge difference in the quality of your meals. The pot “breathes” and the heat is distributed evenly, Ayurveda recommends Clay Pot cooking due to its gentle cooking that help the food retain its nutritional value, the porous nature and natural insulation properties of the clay allows heat and moisture to circulate throughout the pot.

Clay is 100% natural and non-toxic compare to metal and enamel cookware. In the presence of heat, metals react with the nutrients and the metal ions assimilate with food. Clay on the opposite retain maximum nutrients, so you can be sure that your food is as nutritious as possible. Clay Pot retains complex carbohydrates, which are important for a healthy diet.

Here are some key advantages:

Enhanced flavour and aroma: The porosity and natural insulation properties of clay causes heat and moisture to circulate uniformly throughout the clay vessels. Hence, the food inside the clay pot loses little or no moisture resulting in a tender and flavorful dish. Both the flavour and aroma of the food are enhanced when food is cooked in clay vessels.
Lesser Usage of Oil: In clay vessel cooking, due to its heat resistance and slow cooking, the food retains all its natural oils and moisture. Therefore, not much extra oil and fat needs to be used for cooking in these vessels.
Food cooked in clay vessels is more nutritious and healthier: The health benefits of cooking in a clay pot are numerous. According to Ayurveda experts, clay pots impart many important nutrients like calcium, phosphorous, iron, magnesium and sulphur to the food cooked in them, which are extremely beneficial to our body. The nutrient values of nutrients such as proteins, vitamins and minerals are much superior when cooked in clay pots.
Energy-saving method of cooking: Clay has the capacity to store heat and does not dissipate the heat like metal utensils. While cooking we can save about 30-40% energy because of the fact that heat remains stored and the energy requirement is therefore lesser. Due to this, it saves gas or whichever fuel is used for cooking. Also, the food remains hot for a very long duration after cooking.
Safe and non-toxic: As clay is a naturally occurring material taken from the earth, it is very safe and free from toxins, unless the clay used to make the pots is taken from regions that have soil contaminated with lead and other toxins.
Eco-friendly: For the person who is conscious about protecting the environment, clay vessels are the right choice for cooking as they are co-friendly.

Disadvantages of Clay Pots

Despite numerous benefits, clay pots also have some disadvantages:

Cannot withstand sudden temperature changes: Unglazed clay pots cannot withstand sudden temperature changes. When removed from the heat source, they should not be kept on a cool surface as they might break. It is better to place them on a wooden board.
Time consuming: As clay vessels take more time for cooking when compared to pressure cooker and other modern methods of cooking, they may not be a very suitable choice for the working women though this method of cooking has various health benefits.
Difficult to maintain: Although some people like the typical taste of food cooked in clay pot, the cleaning, maintenance and handling of earthen pots or clay vessels is quite difficult as we have to use scrubbers instead of detergents. We cannot use detergents as there are chances of leaving traces of detergent in the small pores of earthen pots, which may leach into the food.
Glazed clay pots may contain toxic material: Glazed clay vessels are generally coated with toxic metals such as lead, and if not fired properly may leach into the cooked food and may lead to several health hazards such as damage to the peripheral nervous system, brain, kidneys and gastrointestinal system. Avoid going for glazed pottery. Soap or detergent should not be used to clean the clay vessels as the soap will enter into the pores of the clay vessels and then leach into your food the next time you use it.

Clay Vessels as Natural Water Coolants

Clay vessels serve as a natural water coolant for the sweltering summers. Most of us born before the nineties would have childhood memories of water stored in clay pots in our homes. Those were the days when refrigerators were a luxury, and water stored in clay pots was a solace and provided a respite from the unquenchable thirst caused by the sweltering summer heat. This water used to have a typical earthy flavour imparted to it due to the clay. Water from a clay pot acts as a very good body coolant due to the naturally cooling properties of clay.

Here are 5 Health Benefits Of Drinking Water From Clay Pots:

Has Cooling Properties The primary reason why clay pots were used for storing water was that they naturally helped cool it down. As these pots are porous in nature, the evaporation process is quicker, resulting in a naturally cooling effect on the water, which is ideal to quench your thirst on hot sunny days. As per nutritionist Rupali Datta, "Drinking cooled water from a clay pot is a better alternative than chilled refrigerated water, as the latter can cause health issues."
Good For Your Throat If you're someone who often catches a cough or cold, drinking water from a surahi could be quite beneficial for you. While we're all habitual of drinking water from the refrigerator, this will only make your condition worse. "Clay pot water maintains an ideal temperature that doesn't irritate the throat. It helps soothe it and prevent such infections in the future," adds Dutta.
Aids In Digestion Since clay pot water has an ideal temperature, it aids in digestion and prevents stomach issues such as bloating and constipation. As per Ayurveda, drinking ice-cold water can slow down our digestion process. It constricts the blood vessels in our stomach, which can cause a lot of discomfort. So, if you wish to keep your digestive system healthy, consider making this switch.
Boosts Metabolism As per Ayurveda, drinking water that is close to our body temperature allows for better absorption of nutrients, which in turn boosts your metabolism. Clay pot water is ideal for achieving this. On the other hand, if you have chilled water, your body has to work harder to absorb the nutrients, which can slow your metabolism.
Absence Of Chemicals There are absolutely no chemicals used in the making of clay pots, which can make them better for drinking and storing water. According to a study conducted by the International Journal of Engineering Applied Sciences and Technology (IJEAST), water stored in clay pot containers over a period of 30 days was better able to retain the quality of the water as compared to plastic bottles and steel jugs.

Preparation of Clay Vessels

Pottery is the process of making vessels and other objects with clay and other ceramic materials that are heated at high temperatures to give them a hard and durable form.

Clay, which is the basic material of pottery, has two distinct characteristics: it is malleable, i.e., it can be moulded into any shape and size and will retain the shape imposed upon it; and it hardens on firing to form a brittle but otherwise indestructible material that is not affected by any of the corrosive agents or organic materials.

First, the desired shape is made using a Potter’s wheel. Then, the vessels are fired. Generally, the clay vessels or pots are first fired to about 1000°C to produce what is known as ‘biscuit ware’ or “bisque”.

Biscuit ware is quite strong and porous; it readily absorbs water and dries again very quickly. This is the unglazed form of pottery. The next step is glazing (in the case of glazed pottery) where the clay vessel is glazed by spreading a suspension of the glaze solids in water over the pot by pouring, dipping or spraying, and when it is dry, firing it again at the appropriate temperature.

Glazing changes the chemical composition and fuses to the surface of the fired pot. This process results in the formation of glazed pots, which are more durable. It is always advisable to go for unglazed clay vessels for cooking since glazed pots that are red or yellow in colour may contain hazardous metals like lead which are harmful to health.

The unglazed clay vessel needs to be immersed in a clean bucket of water overnight.

Recipes Cooked in Clay Pots

Some of the traditional recipes taste their best when cooked in clay pots. In India, the world famous Jagannath temple in the state of Orissa uses clay pots for cooking in the temple kitchen. In Sri Lanka, several dishes such as pahi (little jackfruit), fish curry that is called abul thiyal, a chutney called “accharu”, etc.

Here are a few popular recipes:

Khichdi: Khichdi is the “national dish” of India. It is one dish that takes several avatars depending on the region where it is prepared, but the simple rule is it’s a combination of rice and dhal with different kinds of spices and masalas added to it. It’s called a “comfort food “as it tastes like nectar when a person is convalescing from an illness or during a fever or cold.

Method of preparation: Wash the dhal and rice thoroughly and soak it for at least 30 minutes. Keep the clay pot on the gas stove. Switch on the stove and add desi ghee/clarified butter. Ghee imparts the typical flavour to the khichdi and enhances its taste manifold. When the ghee gets heated, add mustard, cumin seeds, cinnamon stick, crushed pepper, cloves, whole cardamom, green chillies and all the spice powders and mix well. This tempering is very important as it improves digestion. Now, add the curry leaves and then add the soaked dhal and rice and roast well for a couple of minutes. Then add about 3 cups of boiling hot water as cold water increases the cooking time. Add salt as per taste. Close the pot leaving a small gap and allow the ingredients to cook for about 20 minutes. After that, open the lid, mix well and once again close the lid in the same manner and switch off the gas and leave it to cook for another 2 minutes in the heat that is retained by the clay pot. Clay retains a lot of heat.

Gongura Dhal: Gongura is a kind of green leafy vegetable that is usually found in the Southern and Western regions of India. It is called “Roselle” or “Sorelle” leaves in English. It is a part and parcel of Andhra and Telangana cuisines. It is called “Gongurakku” in Telugu, “Ambadi” in Marathi and “Khata Palanga” in Oriya. It is known for its sourness and lends a very tangy and delicious taste to any kind of dish that it is added to.

Method of preparation: Soak the gongura leaves in a hollow bowl for 30 minutes by adding salt and turmeric powder. Then, wash the gongura leaves thoroughly under running water, drain the water, remove just the thicker part of the stalk from the leaves and keep them aside. The dhal can either be cooked directly in the pot if you can afford to spend a longer time for cooking this dish (it will take around 25 to 30 minutes for the dhal to get cooked in the pot) or else the dhal can be cooked in the pressure cooker. Dice the onions and split the green chillies. Place the clay pot on the gas stove and switch on the stove. Make sure to keep the flame in medium, a very high flame may damage the vessel. Add 2 tsps of oil and dhania seeds to it. Roast the dhania seeds a bit, then add the diced onions and green chillies and fry until the onions turn pinkish brown. Now, add the gongura leaves and allow it to cook until it turns soft. Then, add the cooked dhal to this mixture and stir well so that the dhal and the leaves combine well. Add salt and mix well. Allow it to cook until it comes to a boil. Now, let’s go to the most important step of this preparation, i.e., tempering, which enhances the taste of this dhal. In a small seasoning pan, add 2 to 3 tsps of oil or ghee, add mustard and once it splutters, add cumin seeds and dry chilllies and mix well. Add the peeled garlic to this and fry until the garlic turns golden in colour and gives out a nice flavour.

Sweet Pongal: Sweet pongal, popularly known as “Sarkarai pongal” in Tamil, is a famous sweet delicacy that belongs to the southern state of Tamilnadu in India, though it is also prepared in other southern states of Kerala and Andhra Pradesh. It is the main dish that is prepared during “Pongal”, the harvest festival of Tamilnadu. Traditionally, it is prepared in clay pots in line with the rural culture.

Method of preparation: Rinse the rice and dhal thoroughly and soak them together for 20 minutes. Prepare the jaggery syrup in a pan by adding half cup of water to the powdered jaggery and allowing it to boil until the jaggery dissolves. Keep this aside. Place the clay pot on the gas stove, switch on the stove, add the milk and water. Once this comes to a boil, add the soaked rice and dhal to this and allow the mixture to cook in medium flame until the rice is three-fourths cooked and water is almost absorbed. You can check this by pressing the rice in between your thumb and index fingers. Now, strain and add the jaggery syrup to this mixture and mix well until an uniform consistency is obtained. Add the cardamom powder and ghee and mix well. Finally, add the fried cashewnuts and raisins to this mixture and add more ghee if required. Mix well and switch off the gas. Remove it from fire when it is still goeoy because it will thicken once it cools.