I am a little nuts and plan to catalog my collection of clay cooking pieces. I have a lot and like all good hoarders, all I need is one more piece and my life will be complete.
My preference is for “folk pottery”, probably too vague a term, but I know what it is when I see it.
First off are these pieces from Oaxaca. I’d met the women who make them in the market in Oaxaca and years later finally made it to San Marcos to see them, with my friends Yunuen and Gabriel. They had met them as well, but at trade shows in Mexico. Their work is gorgeous but I think the clay has a mineral flavor (it fades after a little use) and it cooks a little hot. Using these pieces was the first time I burned food in clay! So use a heat diffuser and enjoy them, is probably the answer.
What I wouldn’t give to have access to their little shop all the time!
Hello Steve:
I just bought many pounds of Rancho Gordo beans, thinking that I might break out my San Marcos Red Clay, 12″ pot to use in cooking some of the Mexican heirlooms Quick question: is it better to use the San Marcos Red Clay Pot with beans in the oven at low temp (250-300), or at stove top with a trivit. This pot was gift from a fellow cook, and I don’t want to hurt it.
Thanks for a reply; your beans are revolutionary. Best, Ann Porotti.
I would think on the stovetop. I use mine right on the gas.
They do tend to run a lot hotter than other clay pots so you need to keep an eye on them.
I hope you have a delicious pot of beans soon.