What You Need to Know
The porous clay allows slow moisture diffusion, preventing rapid evaporation and surface browning while still delivering heat to the edges of the pot. This steady heat promotes collagen gelatinization into gelatin and starch gelatinization into soluble sugars, yielding tender meats and thickened sauces. The leaching of minerals such as Ca²⁺ and Mg²⁺ subtly alters pH, enhancing flavor complexity and aiding plant cell wall breakdown.
The Science
Primary Reaction
Collagen gelatinization and starch gelatinization