Sometimes, all it takes is a simple terracotta dish to turn a recipe into a memory.
A fragrance filling the kitchen, gentle heat wrapping around the ingredients, slow cooking that honors every flavor… Long before stainless steel and silicone, terracotta already shaped the heart of Mediterranean kitchens.
Today, it is making a beautiful comeback, driven by a desire for more authentic, healthier cooking — and for reconnecting with time-honored gestures.
A millennia-old history, born from earth and fire
Cooking with terracotta is one of the oldest culinary techniques known to humankind. Since Antiquity, Greeks, Romans, and Mediterranean civilizations have used clay pots to slowly cook meats, vegetables, and legumes.
In Portugal, this tradition never disappeared. In Alentejo, Beira, and the Coimbra region, potters have shaped dishes, casseroles, and baking vessels for centuries — pieces designed both for cooking and for serving.
The clay is sourced locally, kneaded, shaped on the wheel, dried, then fired in traditional kilns.
Each piece carries a memory: family kitchens, Sunday meals, recipes passed down without ever being written.
Why cook with terracotta?
If terracotta has endured through the centuries, it is not out of nostalgia alone. Its culinary qualities are truly remarkable.
First, it offers gentle, even heat distribution. Terracotta warms slowly and releases heat gradually, preventing thermal shock and respecting the natural fibers of food. Meats become tender, vegetables keep their texture, sauces thicken naturally.
It also retains heat for a very long time. A dish placed at the center of the table stays warm without any external source — perfect for long, convivial meals.
Terracotta is a natural material, free from chemical coatings. No metallic transfer, no altered flavors: tastes remain pure, honest, and authentic.
Finally, terracotta promotes healthier cooking. It requires less fat and better preserves nutrients thanks to moderate, steady temperatures.
A few limitations to keep in mind
Terracotta does require some care.
It is more fragile than metal and can crack if exposed to shocks or sudden temperature changes. It does not like intense flames or going directly from the refrigerator to the oven.
Some pieces are slightly porous and may absorb odors or grease if not properly cleaned.
And not all models are compatible with induction cooktops. Most are designed for the oven or gas, sometimes for ceramic glass cooktops with caution.
Tips for use and care
Before first use, it is recommended to “season” your terracotta dish. Simply soak it in cold water for a few hours, dry it thoroughly, then warm it gently in the oven with a little oil. This strengthens the clay and limits absorption.
When cooking, always start with low heat and increase gradually. Never place a hot dish on a cold surface — use a wooden board or a folded cloth instead.
For cleaning, warm water and a soft sponge are usually enough. Soap is fine in moderation. Avoid the dishwasher, which can be too harsh over time.
If odors linger, a simple mixture of warm water and baking soda will usually remove them.
Recipes that truly shine in terracotta
Some dishes seem made especially for this material.
Stews and slow-cooked dishes are the most iconic: beef with vegetables, chicken with olives, Portuguese white bean stews… Slow cooking concentrates aromas and tenderizes the meat beautifully.
Oven dishes gain a whole new dimension: gratins, lasagna, roasted vegetables, whole fish with herbs. Terracotta prevents drying and creates incomparable textures.
Breads and flatbreads baked in covered clay pots develop a golden crust and soft crumb — almost like wood-fired oven bread.
And desserts, of course: rice pudding, custards, wine-poached pears, all becoming gentler, deeper, and more comforting.
Terracotta at the heart of Portuguese cuisine
In Portugal, terracotta is inseparable from gastronomy.
In Alentejo, the famous “açorda” is still prepared in clay pots. The traditional “cataplana,” inspired by ancient clay vessels, continues the spirit of slow, aromatic cooking.
In Coimbra and Caldas da Rainha, workshops have produced rustic yet elegant dishes for generations, often hand-painted, designed both for cooking and serving.
This blend of utility and beauty is what makes Portuguese terracotta so special: an everyday object that becomes a true piece of lifestyle art.
More than cookware — a way of living
Cooking with terracotta is not just about choosing a cooking method.
It is about rediscovering a slower rhythm, ancient gestures, and a cuisine that takes its time.
It is also about bringing a piece of Portuguese culture to your table — shaped by artisans, nourished by fire, and steeped in history.
In a world that moves faster every day, terracotta reminds us of something essential:
the finest flavors are often born from patience.