Romertopf make clay bakers which are unglazed and can be used to cook things from bread to casseroles/stews. Many other cultures cook in earthenware pots too.
I think you'd have to make sure your jar was food grade. I beleive some clays have high mineral/lead content that makes them unsafe for cooking - lead will kill you if you ingest enough of it (in a generally slow and painful way) and some of the high mineral clays will explode at high temperatures.
There is a site somewhere that gives hints and tips on clay pot cooking. Just Google it! Cheers, Fey
Fey is absolutely right about investigating whether the container is safe for cooking. Perhaps search any and all identifying stamps on the jar? If there's any question of safety, don't risk it.
If your jar is safe to cook in, you may need to consider another step. I inherited a pretty, covered, roasting, unglazed (Römertopf) pot. I was instructed to soak it in water for 20 minutes before using it. Apparently, the additional humidity helps keep the vegetables and roast moist provided I don't over cook. I was told soaking is a required step and have never used it without soaking first.
I inherited a pretty, covered, roasting, unglazed (Römertopf) pot. I was instructed to soak it in water for 20 minutes before using it. Apparently, the additional humidity helps keep the vegetables and roast moist provided I don't over cook. I was told soaking is a required step and have never used it without soaking first.
Not only soak it for 20 minutes, but start baking in a cold oven. You can set the heat to 450°, but start cold. --
