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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Stone‑heated clay pots use stone and porous clay to provide sustained, even heat for slow cooking.
Origin: Aztec, Maya, Mixtec (pre‑Columbian) — Mesoamerica
See full technique reference →The high thermal mass of stone allows rapid heating to 200–250 °C, initiating Maillard browning of proteins and sugars. As the pot cools to 80–100 °C, the porous clay retains moisture, promoting starch gelatinization and collagen tenderization while the mineral ions in the clay catalyze further browning reactions.
Primary Reaction
Maillard reaction (protein + reducing sugar)
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Key Variables