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Clay Casserole pot

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    The Clay Casserole Pot 

    We believe that every kitchen really does need a beautiful, traditional casserole pot! our kitchen, this is the traditional hand made Turkish Kapıklı Güveç, as it is called in Turkey.

    Put simply this translates into casserole pot with a lid. It's kind of pronounced like this, 'ka-puh-kluh  guu-vech'

    Güveç is the name given to the earthenware pots used in Turkish cuisine, and also the casserole dishes that are cooked in them. If you go into any Turkish family home or restaurant you will always be offered some sort of Güveç; meat, fish or vegetables.  

    For me, it's all about köfte güveç (that's a meatball casserole) every time! 

    Cooking in one of our clay casserole pots is a pretty 'hands-off' experience. The pot and the slow oven cooking, kind of does all the hard work for you. Its great for those busy days (& lazy cooks !) You really can quite simply throw a few ingredients in the pot, leave it in the oven on a low heat for several hours... & 'ta-da' dinner is ready!  

    I am biased of course, but the resulting dish...well, cooking in an earthenware pot produces a casserole which imparts THE most heady, earthy aromas and delicious layered flavours I've tasted.


    Why we love these simple clay casserole pots

    I've never experienced hospitality like I have in Turkey. We quite literally couldn't walk past the home of our neighbours, Gülşan and Ali without being invited in for some food and usually a goodie bag of fresh vegetables and fruit from the garden, packed to take home. In the winter months, their big soba (wood burning stove) would be lit in the living room and Gülşan would have her kapıklı güveç sitting on the top cooking all day long. Usually a vegetable casserole made from aubergines, peppers, chillies, potatoes, tomatoes, spices and herbs from the garden. On special occasions, like Eid, some lamb or chicken might be added. 

    In the village where we lived the village cooks would often carry their güveç to the neighbourhood bread bakery to cook in the stone oven.

    So, we quickly discovered that our kitchen was incomplete without having our own kapıklı güveç...and of course ours travelled back from Turkey to North Wales with us.  


    Diameter: 24cm diameter


    Weight: 3kg


    Please look after me...

    • Before you first use your casserole pot, soak it in a bowl of cold water for 24 hours

    • Before every use, soak the lid in cold water for 30-40 minutes  to create steam in the pot 

    • Aways place you casserole pot in a cold oven and then set the temperature

    • Hand wash only 

    • DO NOT clean in a dish washer