How do you clean clay cooking pots?

You clean a clay cooking pot by letting it cool first, then washing it with hot water and a brush using little or no soap, because unglazed clay is porous and soaks up detergent that can taint future food. Stuck-on food comes off with a paste of baking soda rather than harsh scrubbing, and after rinsing well you must dry the pot completely before storing it, since trapped moisture in the porous clay leads to mold and musty smells. Avoid sudden temperature changes and strong chemicals, and a clay pot stays in good order and even seasons with use. Our Best Clay Cooking Pots compares five of them.

Why clay needs special care

Clay cooking pots, whether a tagine, a bean pot, a Chinese sand pot or a clay baker, are porous, and that porosity is both their strength and the reason they need careful cleaning. The tiny pores absorb moisture and a little flavor, which is part of how clay pots cook so gently and develop character, but it also means they soak up anything you wash them with, including soap and strong detergents, which can then leach into the next dish as an off taste.

Porosity also means a clay pot holds water if not dried properly, and damp clay is a breeding ground for mold and musty odors. On top of that, clay is sensitive to thermal shock and can crack if hit with sudden temperature changes. So cleaning a clay pot is governed by three rules that flow from the material: go easy on soap, dry it thoroughly, and avoid sudden heat or cold, all of which differ from cleaning metal cookware.

The basic cleaning routine

Start by letting the pot cool down before washing, because plunging a hot clay pot into cold water, or pouring cold water into it, can crack it through thermal shock. Once it is warm or cool, scrape out any food scraps and rinse it with hot water. For most meals, hot water and a stiff brush or non-scratch scrubber are enough to clean a clay pot, which is ideal since it keeps soap out of the clay.

Use little or no dish soap. If you feel you must use some for a greasy pot, use only a small amount and rinse very thoroughly so none remains in the pores, but many clay pot users avoid soap entirely and rely on hot water, a brush and baking soda. Work the brush around the interior to lift food, then rinse the pot well with hot water to clear everything away before drying.

Stuck-on food, stains and smells

For food that has stuck or baked on, do not resort to harsh scouring, which can damage the surface; instead soak the pot in hot water to soften the residue, then scrub it loose with a brush. A paste of baking soda and water is the go-to for clay: spread it on the stuck areas and scrub gently, as the mild abrasiveness lifts residue without harming the clay, and baking soda also helps neutralize odors.

Clay pots can pick up and hold cooking smells and some staining because they are porous, which is normal. To freshen a smelly pot, fill it with water and a few spoonfuls of baking soda, or a little vinegar, and simmer or soak it, then rinse and dry, which draws out absorbed odors. Light staining and darkening with use is cosmetic and harmless, part of the pot seasoning, so there is no need to scrub a clay pot back to new; focus on removing food and smells, not the patina.

Drying, storage and ongoing care

Drying is the most important step with clay, because the porous body holds water that will breed mold and a musty smell if the pot is stored damp. After washing, wipe the pot and then let it air dry completely, which can take longer than metal cookware because moisture is held in the clay, so leave it out in an airy spot, ideally upside down or on its side, for plenty of time, often overnight, before putting it away.

Store the pot somewhere dry and airy rather than sealed in a cupboard while any dampness remains, and if it has a lid, store the lid off or ajar so air circulates and moisture does not get trapped inside. Avoid harsh chemicals, dishwashers and sudden temperature changes throughout its life. Treated this way, cooled before washing, cleaned with hot water, a brush and baking soda, and dried thoroughly, a clay cooking pot stays fresh, avoids mold, and lasts for many years of gentle cooking.

The short answer

Clean a clay cooking pot by first letting it cool to avoid cracking it with thermal shock, then washing it with hot water and a brush using little or no soap, since the porous clay absorbs detergent that can taint future food. Soak and scrub stuck-on food with a paste of baking soda rather than harsh scouring, and use a baking soda or vinegar soak or simmer to draw out any cooking smells the porous clay has absorbed. Rinse well, then dry the pot completely, giving it plenty of air, often overnight, since trapped moisture in the clay causes mold and musty odors. Store it dry and airy with the lid off, and avoid dishwashers, harsh chemicals and sudden temperature changes, and the pot will stay fresh and last for years.