From Ferenc
Recommendations on non-micaceous clay pots:
I think Roemertopf ( Römertopf ) pots are the most flexible. They used to be made in Mexico, but are now made in Germany ( again ). The newer pots have a glazed bottom, so cleaning them after cooking is easier now.
There’s an out of print cookbook, which has lots of very good recipes for it:
By the Editors of Consumer Guide
Clay Cookery
Some of our favorite recipes from it: Wedding Chicken From Crete, Gingered Roast Chicken with Nectarines, Ratatouille. The latter is our all time favorite. This pot is for the oven only.
Though not made of micaceous clay, the Emile Henry pots can take a lot of heat. Some can be used on stove tops.
You can even use soup to clean them. I use this one mostly for cooking chicken:
Emile Henry Made In France Flame Oval Stewpot Dutch Oven, 6.3 quart, Charcoal
Micaceous clay:
Chamba
You’d like the Chamba Cookware
https://www.mytoque.com/pages/about-la-chamba-cookware ) soup pots for stews and soups. The Chamba pots are made from black clay. I use them on the stove top, but would work in the oven too.
They’re functional and beautiful.
Güveç
It’s a Turkish clay pot. ( See for example:
I make Turkish moussaka in it. Got that pot here:
https://www.tulumba.com/products/3438-earthenware-non-coated-pot-medium/
But they don’t always have it available.
When I use clay pots on the stove top, I always use a flame diffuser, which I brought from Hungary. You can get similar stuff here too, of course ( see for example:
http://www.bramcookware.com/index.php ).
I soak and them scrub with baking soda–never use soap on my clay pots.
Because of the different pots I have, I put together a document which covers seasoning them. ( I shared it with you once ):
https://docs.google.com/document/d/1daE_MvOKRZVP-EqUtTaOhA5gA1Q4KV_FEg8D9meeGwc/edit?usp=sharing
