Unglazed Terracotta Cooking Pot with Lid — Suphan, 3 Sizes

suphan handmade unglazed terracotta cooking pot with lid — stovetop & oven

Cooking in an unglazed clay pot changes what food tastes like. The porous walls of natural terracotta allow moisture to circulate through the cooking environment rather than simply trapping steam — the result is a slow, even heat that produces tender meat, deeply flavored stews, and a richness in slow-cooked dishes that a steel or aluminum pot simply cannot replicate. This is the güveç tradition of Anatolian cooking: clay as the cooking vessel, patience as the technique.

The Suphan is handmade from natural unglazed terracotta — no glaze, no coating, nothing between the clay and the food. It is safe for stovetop use on low to medium heat and for oven use. Three sizes cover every household need: Small (2.6 qt), Midi (4.7 qt), and Large (7.6 qt). Each pot is made individually, and slight variations in size and texture are natural features of the handmade process.

For a twice-baked version with enhanced durability, see the Efes twice-baked clay pot.

Specifications

• Sizes: Small 2.6 qt · Midi 4.7 qt · Large 7.6 qt
• Material: 100% natural unglazed terracotta
• Includes: Lid
• Safe for: Stovetop (low-medium heat) · oven
• Lead-free · no coating · handmade
• Season before first use

Curated by Rootsware · Crafted in Anatolia

Why We Selected This Piece

At Rootsware, we don't carry every clay pot available. We selected unglazed Anatolian terracotta because it is the material that Turkish, Middle Eastern, and Balkan kitchens have trusted for slow cooking for centuries — not because it photographs well, but because food genuinely tastes different cooked in it. No coating, no glaze, no synthetic layer between the clay and your food.

Before Your First Use

1. Rub the entire surface — inside and out — with a thin layer of cooking oil.
2. Place in a cold oven. Do not preheat first.
3. Heat gradually to 350°F (175°C) and hold for one hour.
4. Turn off the oven and allow the pot to cool completely inside before removing.

A slight earthy aroma during the first use is normal — it dissipates after seasoning.

Care & Cleaning

• Hand-wash only with warm water. Never use soap or detergent — the clay absorbs them.
• For stubborn residue, scrub gently with baking soda and rinse thoroughly.
• Dry completely before storing. Store with the lid slightly open to allow airflow.
• Avoid sudden temperature changes — always start on low heat and increase gradually.
• Not suitable for induction cooktops. Compatible with gas, electric, and oven.

Frequently Asked Questions

Is unglazed clay cookware safe?
Yes. Unglazed terracotta contains no synthetic coatings, no lead, and no chemical glazing. It is one of the oldest and safest cooking materials in human history.

Can I use it on an induction stove?
No. Clay cookware is not compatible with induction stovetops. It works on gas, electric coil, and in the oven.

Does food stick to unglazed clay?
Properly seasoned clay develops a natural non-stick quality over time. The more you cook with it, the better it performs.

Why does each pot look slightly different?
Because each piece is handmade. Slight variations in surface texture, color, and form are not defects — they are the evidence of human craft rather than machine production.

Can I use it for acidic dishes like tomato-based stews?
Yes, but avoid leaving acidic dishes to sit in unglazed clay for extended periods. Rinse and dry promptly after cooking.