Chinese Clay Pot

These Chinese clay pots, or sand pots, are used in the oven or on the hob to make traditional Chinese clay pot dishes. Popular clay pot dishes include chicken with shiitake mushrooms and Chinese sausage, or rice with soy-marinated pork belly. Also known as a shguo in Mandarin or a bozai in Cantonese, the pots are made of earthenware clay with a rich brown glaze on the inside.

The Chinese clay pot retains its heat for a long period of time ideal for keeping food warm throughout a lengthy meal. It happily makes a two-person dish, but can feed many more if served as a single dish in a larger meal. The lid also allows it to lock in moisture creating an exceptionally succulent end result.

Learn how to use a claypot, how to care for it, and what to cook in it with our ultimate guide.

Care instructions

Before first using a Chinese clay pot soak it in warm water overnight and allow it to dry naturally. After each use wash the pot in soapy water, rinse and dry. These Chinese clay pots are not suitable for dishwashers. It is important not to pre-heat the oven when using a Chinese clay pot as this may cause cracks. Instead, place the pot and its contents in a cold oven and set the temperature. The clay pot can be heated on the hob but requires pre-soaking in water and a very gentle heat to avoid cracking. We recommend soaking for 10-20 minutes before each use.

Measurements

• 22cm Clay Pot – external diameter including handle: 22cm, external diameter without handle: 17cm, internal diameter: 13cm, depth with lid: 11.3cm, depth without lid: 6.7cm.
• 24cm Clay Pot – external diameter including handle: 24cm, external diameter without handle: 19.4cm, internal diameter: 16cm, depth with lid: 11.3cm, depth without lid: 7.4cm.