Collection: Clay Pots & Casseroles

Clay holds heat differently to a metal casserole. It climbs slowly and then stays put, which is what a long soup wants, what keeps congee from catching, and what gives claypot rice its crisp golden crust at the base.

These are uncoated ceramic — nothing to scratch off into the food — and several are rated for a direct gas flame and induction alike, with no heat-diffuser plate needed underneath. From a 2L pot for one or two up to 6L for a batch of soup.