Clay is a porous material. When the pot is saturated with water and
put into the
oven, there is a slow evaporation of steam from within the pores of
the clay itself.
During the cooking process, the food forms its own juices. These
juices cannot escape
until the pot is completely dry. Fortunately, when the pot becomes
dry, the food is
cooked! Because wet clay does not become as hot as metal, it is
necessary to cook at a
higher temperature than is usual, (450F rather than the customary
350F). However, in
spite of this high temperature, the danger of burning is minimal and
can only take place
if the food is cooked for too long a period of time.