How to Clean Unglazed Clay Cookware

Unglazed clay cookware is cleaned with hot water, a stiff brush, and no soap. Its porous clay absorbs oils and flavors, so detergents can lodge in the pores and later leach into food. After cooking, let the pot cool, scrub it with hot water and a brush or coarse salt if needed, then rinse and dry it completely before storing in a ventilated place.

Why Unglazed Clay Needs Special Care

Unglazed clay—unlike glazed ceramic or enameled cast iron—has an open, porous surface. Under a microscope it looks like a sponge with countless tiny channels. These pores hold moisture and absorb aromas, which is why a clay pot used for garlicky curry may smell faintly of garlic even after washing. This is not a flaw; it is part of how the pot breathes and seasons over time. But it also means cleaning must be gentle and chemical-free.

What You’ll Need

• Hot water (as hot as your hands can comfortably handle, or slightly hotter with gloves)
• Stiff brush—natural bristle, coconut coir, or a plastic scrub brush. Avoid metal.
• Coarse salt (kosher or sea salt) for stuck-on bits
• Baking soda (optional, for deep deodorizing)
• Clean dry cloths for drying

Step-by-Step Cleaning Method

1. Cool the pot completely. Never pour cold water into a hot clay pot; thermal shock can crack it.
2. Scrape out food residue with a wooden or silicone spatula. Avoid metal utensils.
3. Rinse with hot water. Hold the pot under running hot water or fill a basin. The heat helps loosen oils.
4. Scrub with the brush. Use firm circular motions, focusing on any stained or rough areas. Do not use soap.
5. For stubborn bits, sprinkle coarse salt onto the damp surface and scrub. The salt acts as a mild abrasive that won’t scratch the clay.
6. Rinse thoroughly with hot water until the water runs clear.
7. Dry completely. Wipe with a cloth, then let air-dry upside down on a rack for several hours or overnight. Ensure no moisture remains in the pores.

Dealing with Lingering Odors

Because the pot is porous, strong aromas like fish, garlic, or curry can linger. To refresh the pot, make a paste of baking soda and water, coat the interior, and let it sit for a few hours or overnight. The baking soda absorbs odor molecules. Rinse thoroughly with hot water and dry. Alternatively, fill the pot with a solution of one part white vinegar to three parts water, let it soak for an hour, then rinse and dry. Avoid frequent vinegar soaks as acid can slowly degrade clay.

Drying and Storage

Proper drying is the most important step to prevent mold and musty smells. After towel-drying, place the pot upside down on a wire rack or a folded towel so air circulates inside. Let it dry for at least 24 hours in a well-ventilated area. Storing a damp clay pot with the lid on traps moisture in the pores, leading to mold. Store the pot with the lid off or slightly ajar, ideally in an open cupboard or on a shelf, never in a sealed plastic bag.

What Not to Do

• No soap or detergent. Soap molecules bind to the clay and release into your next dish.
• No dishwasher. The intense water pressure and detergents strip the clay’s natural seasoning and can cause cracking.
• No bleach or harsh chemicals. They damage the clay and leave toxic residues.
• No cold water on a hot pot. Let it cool naturally before washing.
• No oiling unless recommended by the manufacturer. Some traditional pots are seasoned with oil, but most unglazed cookware should not be oiled as it can turn rancid in the pores.

Comparison: Unglazed Clay vs. Glazed Ceramic Cleaning

Seasoning and First Use

Many unglazed clay pots benefit from an initial seasoning. Soak the pot and lid in cold water for 30 minutes, then rub the interior with a peeled garlic clove. Fill the pot with water, bring to a boil, and simmer for 20 minutes. Discard the water, let the pot cool, and dry completely. This process fills some surface pores with starch and garlic oil, reducing future sticking and odor absorption. Check the manufacturer’s instructions, as some pots are pre-seasoned.