Ancient Chinese technique — used across all regions
Unglazed clay pots used for slow cooking, braising, and serving soups directly on the table. The porous clay allows moisture exchange, creating a distinctive cooking environment different from sealed metal pots. Sand pot cooking is foundational to Cantonese casseroles, Dongbei stews, and Fujian Buddha Jumps Over the Wall.
Clay pot cooking creates a slightly more concentrated, earthy-mineral flavour profile than other methods; the thermal mass creates gentle, even heat distribution
{"Clay pots must be seasoned before first use: fill with rice water (starchy water from rinsing rice), heat slowly on low flame until nearly dry","Never expose cold clay pot to high direct heat — thermal shock cracks it; warm gradually","Food continues cooking in the clay pot after removing from heat — residual heat and clay mass","Flavours develop more slowly and deeply than in stainless steel — the porous clay absorbs and releases flavours over time"}
{"Best for clay pot rice (bao zai fan): rice and protein in pot with soy sauce drizzled in last 5 minutes until bottom crust forms","Chinese clay pots available in 3 sizes — larger ones for soups, smaller for individual servings","The slight mineral/clay flavour contribution is characteristic and desirable — not a flaw"}
{"Rapid temperature changes crack clay pots — never put cold pot on high heat or hot pot in cold water","Not seasoning new pots before use — unseasoned clay pots are porous and may crack at cooking temperatures","Using on induction without a heat diffuser adapter"}
Every Grain of Rice — Fuchsia Dunlop