They look solemn and easy to cook in them.

If the pots are clay, then before cooking they need to be soaked in cold water for twenty minutes. It is believed that during this time the water will fill the pores of the pot, and then the dish will turn out more juicy. Clay dishes can not be put in a preheated oven, also during cooking you can not add cold water, only hot-otherwise the pot can crack. Also, potters are advised to remove the pot from the oven on a wooden stand, otherwise the bottom of the dishes may crack due to the temperature difference. In pots you can cook everything: soups, porridge, meat and vegetables. Previously, the ingredients can be subjected to heat treatment, but experts in Russian cuisine believe that it is better to put raw products in pots, so that during cooking they are soaked with juices. And since different products require different cooking time, the components are best cut into pieces in proportion to the cooking time: meat — smaller vegetables — bigger.
Pike-perch with potatoes in sour cream
On two pots: 300 g pike perch fillet, 4 potatoes, 2 carrots, 1 onion, sour cream, salt, pepper.
Method of preparation: cut the Fish into small pieces, chop the onion, grate the carrots on a small grater, cut the potatoes into thin halves of circles. On the bottom to drip a little oil. Put half of the potatoes. Top to put the fish, salt and pepper, then onions, carrots. Then put the remaining potatoes in the pots. A few spoons of sour cream to dilute with two tablespoons of water and pour the sauce pots. Bake for an hour. Half an hour before the potatoes are ready to grease with sour cream, you can sprinkle with grated cheese.

Mussels with vegetables
3 pot: 150 g frozen mussels, 1 small zucchini, 1 onion, 1 pepper, 3 small cloves of garlic, 3 tbsp of white wine, 1.5 tbsp vegetable oil, butter, 100 g cheese, salt, pepper, a small pinch of Basil, coriander, nutmeg.
Method of preparation: at the bottom of each pot, pour ½ tablespoon of vegetable oil, a spoon of white wine. Onions chop and fry in butter until transparent. Zucchini and peppers cut into small cubes. Vegetables spread on pots, a little salt,pepper, spice up. Finely chop the garlic and put into pot. On top of the vegetables lay the mussels and sprinkle with grated cheese. Put the pots in the oven, heat to 180 degrees and bake for 20-25 minutes.

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