Cooking in clay pots is not a new idea–it’s been around for several thousand years, though today’s finely-crafted clay cooking vessels have certainly come a long way from that moment in history when early man covered a chicken with mud and stuck it into the embers of a fire to roast. One thing hasn’t changed. When the clay shell was broken and the chicken removed, way back when, it was juicy and delicious–just as meats cooked in clay pots are today.
Clay pots not only cook foods perfectly, they’re actually healthier than other cooking methods. For more details www.cooking-groundbeef.com Clay seals in nutrients–eliminating the need for added fats–and carries seasonings deeper into the food, meaning you can use less salt, making clay pot cooking an ideal for low-fat and low-sodium diets.
Cooking in clay pots is an easy and convenient way of preparing a meal. An unglazed clay pot maintains the level of moisture needed for optimal cooking, meaning you can place an entire meal’s meat and veggies in the pot, put it in the oven and go do something else for 45 minutes to an hour while dinner cooks, without worrying that it’s going to scorch or cook dry.