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Top 10 most Common Questions

November 9, 2022 By Morgan

These are some questions we get on a daily basis either in the Galery or online.  

  1. Can Clay Coyote Flameware be used on a glass top? Clay Coyote Flameware can be used on gas, glass, and electric stovetops. The only stove it won’t work on is an induction stove (those require metal to metal surfaces because they heat using magnets). We sand all of the bottoms of our pots to make sure they’re smooth, but any glass top stover owner knows that you should not drag things across the surface, so we encourage you to lift the pot up.
  2. What temperature can the Bread Baker go to? Bread Bakers are made of stoneware clay, we recommend them at 400F. We have tested them at 450F and 500F and we do not notice a difference in the bread, but the extra temps cause the more stress on the pot which we do not recommend. We ALWAYS recommend putting stoneware pottery in a cold oven and bringing it up to temperature slowly during the preheat process.
  3. a horizontally framed photograph shows the glazing process of a clay coyote bread bakers lid. the lid is is being held from the bottom, with the handle side pointing up, the way it would be resting on a shelf/on the bread baker bottom. the lid has been dipped into 2 different glazes (all the glazes at this point are shades of grey, one more reddish, one darker, one lighter. the potter is using her other hand to drizzle glaze in artistic splashes over the top of the lid with the third glaze. the potter is using a small, but deep cylindrical measuring cup to pour the glaze over. the measuring cup is completely coated in the glaze, it must have been just dipped completely into the glaze. the right of the photograph is out of focus and shows the edge of the work space behind the potter. the only visible part of the potter in the photograph is part of her black shirt.Are you sure this is food safe? We make all of our glazes in house and know what goes into everyone of them. We also work with our clay maker to ensure our clay is food safe. Our pots are free from nickel, lead, and cadmium. And when we were developing the Clay Coyote Flameware we sent test pots to Alfred University to be tested.
  4. What is a tagine? The Tagine is a traditional Mediterranean stew pot, the conical lid creates an environment where the lid is continuously basting the food throughout the stovetop cooking process. That’s why the tagine dishes are so tender and juicy (think basting a turkey) and the sauce is thickened (think constant stirring).
  5. How much does the Dutch Oven weigh? Our Dutch Oven weighs 3.5 pounds and hold 3-4 quarts of liquid. Comparatively, the 3.5 qt Le Creuset weighs 8.5 lbs.
  6. Can I use metal utensils on the Clay Coyote Flameware? You can use all utensils in Clay Coyote Flameware, metal, wood, silicon. Because of the hard glazed surface it doesn’t scratch.
  7. a clay coyote flameware small skillet sits in the middle of the frame. The skillet is grey with speckled through out the glaze. A woman's hands are seen cracking the second egg of two into the pan, the brown egg shell is cracking open and egg is still falling from the egg shell into the pan. In the pan two yokes are visible. The pan is on a lit gas burner with blue flame visible beneath it. In the foreground to the lower left of the shot, two brown eggs are sitting in a grey egg carton. Only the last 4 egg compartments are seen, the rest is out of shot. Behind the clay coyote flameware small skillet towards the upper left of the shot is a slightly out of focus clay coyote dutch oven with lid on. it is the same color as the skillet.Is Clay Coyote Flameware non-stick? Clay Coyote Flameware is extremely stick resistant. There is not a non-stick coating on it. A little oil goes a long way because the glaze is non-porous so oil remains on the surface creating a very unsticky surface.
  8. Can the Beer Can Chicken Baker go on the grill? The Beer Can Chicken Baker is designed for the oven, however if you have a grill that has oven-like properties (i.e. a Big Green Egg) with non-direct heat, then you can use the Beer Can Chicken Baker on it, however we ALWAYS recommend putting stoneware pottery in a cold oven and bringing it up to temperature slowly during the preheat process.
  9. Can you really put that in the dishwasher? All of our Clay Coyote pottery is dishwasher safe.
  10. Can you really put that in the microwave? All of our Clay Coyote pottery is microwave safe.

Do you have more questions to add to the list? Email us at [email protected] and we’ll get back to you asap!

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Filed Under: Foodie News, On the Horizon, Our Story, Potter's Life, Pottery, The Gallery, The Studio Tagged With: beer can chicken, common questions, FAQ, flameware, food safe, non-stick, Studio, tagine, temperature

How to Choose the Right Pot

March 11, 2022 By Morgan

 All of our pots are handmade, and whatever you want to cook in them, you can. They’re designed with functionality in mind, but we encourage you to get creative. Some of our stuff sounds fancy, it can be if you want, but it doesn’t need to be. And above all, here at the Clay Coyote we’re a family business, you are a part of our family and we’re here to help.

First of all, we say “cooking is an art,” for a reason. Sometimes the best meals are more about who you made them with or for, than the food itself. Sometimes the best pot is the one you have on hand. And sometimes the best pot is the one that you enjoy cooking with the most.

Yes, there are some pots for some recipes that aid in the cooking process. And we specifically design a pot for functionality. But the joy of cooking is in the journey from ingredient to meal. From many somethings to one beautiful bite.

This post is designed to be a primer on the pots we make by hand in our studio. We have a team of potters that create the pots that end up in your homes. Every pot is touched 50+ times before it leaves our hands and heads to your homes. When you use our pots, we hope it feels like you are cooking with friends. Because that’s how we think of our pots, many little friends in your cupboards. 

Quick Side Note: 

I’m going to make some suggestions in this post. Some are controversial. There’s an argument that using a traditional French Cassole for anything but Cassoulet is sacrilege. Or that modifying cultural staples is appropriation. My kitchen is my happy place. I love experiencing new cultures, trying new recipes, and when possible getting as many authentic ingredients as possible. But I’m also a realist. We live in central, rural Minnesota.

One example, I love Indian Saag Paneer (any leafy green), also known as Palak Paneer (when spinach is used). While I have access to tons of leafy greens, I do not have access to paneer, an Indian frim cottage cheese. So I use Bread Cheese. It has a somewhat similar texture (not perfect). I have tried tofu, but meh, it’s still tofu. Bread Cheese is traditionally Finnish. Called leipäjuusto in Finland or juustoleipä in other parts of Scandinavia … not even remotely Indian. But it’s what I have and I like it. That’s okay. You too can and should be creative when cooking. 

Now, on to the main question, “what’s the best pot for you, in the moment?”

To learn more about the difference between stoneware, Flameware, and earthenware we’ve created a chart towards the bottom of this page. 

Everyday Pots: 

stir fry in skillet

If you’re looking to start a Flameware collection, the Cazuela is a great option. It’s called the “workhorse” by Paula Wolfert, the world-renowned clay pot chef. It does everything. I use it for stir fry, poaching eggs, pasta boiling and then baking, sautéing, and more. It’s the first pot I grab when it’s time to cook.

The Cazuela is the same shape as our Clay Coyote Flameware Grill Basket, where the grill basket is designed with holes to let the flame up from the bottom to grill the food, the Cazuela is the stovetop and oven version. But, there’s a caveat, you can use the Cazuela on the grill too; the juices won’t drip out, so it’s more like a grill-skillet.

The other pot that I use daily is the Small Flameware Skillet. I use it for eggs in the morning. Wash it and leave it out on the stove all day. It’s also great for sautéing veggies when I want a smaller footprint on the stove, in the oven, and under the broiler.

The Small Skillet is also great for just the two of us. I use it for making chicken taco filling, a little bit of oil, diced up chicken (toss the chicken in the light oil so there’s a light layer on all sides and then it should not stick as much), and then a tablespoon or two of salsa … add some toppings and dinner is done.

Clay Coyote Savory Pie Dish in actionThe other starter Flameware pot that I often recommend is the Savory Pie. And, now we’ve added a mini-Savory Pie to the collection, it’s great for 2, even 4 people. One of my favorite things to make in the regular Savory Pie was crust-less quiche or “egg bake” as they call it in the Midwest. First you sauté the mix-ins (like onion, garlic, spinach, sausage, ham, peppers, etc.), then you add the eggs, cheese, dairy to the sauté and put it into the oven.  In all honesty, the smaller size is better for us because we can’t eat quiche that many days in a row.

Savory Pies are also great for other dishes like: mac & cheese, Shepard’s pie, pot pies of any flavor, cinnamon rolls, biscuits, fruit crisps, open-face casseroles, and so much more. Since there’s no handle it’s a little harder to maneuver on the stovetop, but gives you plenty of extra space in the oven. And the low height profile means you can place it on a short shelf in the oven under other, bigger space hogs.

Savory Pies are also the bottoms of Tagines, so if you already have Tagine, congratulations, you also have a Savory Pie. Unfortunately, while the bottoms can be sold separately, the tops are fitted to the bottoms before shipping and cannot be sold separately or later (the fit is too difficult to do remotely).

Other everyday pots are a little more self explanatory, Large Skillets, Medium Sauce Pan … they’re very easy to put into daily action.

Recipe Specific Pots (with a twist)

Clay Coyote Tagine in ActionA tagine is a Moroccan stovetop pot that makes a dish also called tagine. Our Clay Coyote Flameware Tagine was designed to be an American made version of the North African pot, able to go on the direct stovetop.

There are other domestic, commercially made tagines; some out of cast iron, enamel-coated, and even clay. The majority of the domestic clay options are not stovetop safe. You’d need a heat diffuser and many call for soaking and seasoning in advance of use. The enamel-coated can go on a stovetop, but they are heavy and not the traditional clay experience of Morocco.

That’s why we make a Flameware (no-diffuser, no-seasoning, no-soaking necessary, stovetop) Tagine. We wanted a made in the USA version of a Moroccan Tagine.

Mushroom Tagine in Handmade Clay Coyote FlamewareThe tagine is a stove top stew maker’s dream. It has a Flameware bottom and a Stoneware coned top that is designed for self-basting. The moisture goes up the side of the top, hits the cone and drops back down. Essentially breaking up the ingredients with constant moisture. Chicken, lamb, and beef will completely fall off the bone; veggies are extremely tender. It’s lovely for taking slow roasting out of the oven to get more space. I recently roasted a whole, stuffed chicken on the stovetop (low flame for 90 minutes) and then to crisp up the skin, I put it in the broiler.

The reason we are able to make the lid out of Stoneware is because it doesn’t touch the direct heat. On our end that means we can use different glaze colors. Our Flameware only comes in Coyote Gray glaze. Where our stoneware has tons of options.

photo of people sitting at a dining table with a cassole in the middle of the tableVery similarly, a cassole is a French pot that goes in the oven that makes a dish called cassoulet. For years, I’ve had a post-it on my desk that says, “cassole = pot, cassoulet = meal.” Our Clay Coyote Cassole was designed to be an American made version of the traditional French design. The cassole has a big, wide open top so that there is more surface area at the top. My non-technical description for this is: then you get more crunchy bits.

To make a traditional cassoulet you need time and stew ingredients. We have shared the traditional, Toulouse-style cassoulet recipe for the meal that takes multiple days to prepare, and results in 22 cups of French stew.

We also have cute mini cassoulet serving bowls, sold one at a time, that have the same yellow salt glazed inside and rim and raw clay look outside. Many of our ‘cassoulet die hards’ order the cassole and then a set of 6-8 cassole bowls for serving. It’s a party meal. It’s meant to be shared, savored, and celebrated with lots of delicious bread and French wine.

The Cassole doesn’t have to sit around gathering dust between Bastille Days … it’s also great for Summer salads, mixing up a big batch of chocolate chip cookies, as a punch bowl. And, of course, any other stew type of recipe in the oven. Essentially follow “Crock Pot” instructions and bake on a low heat (250 to 300 degrees).

Another artisanal kitchen staple is the Flameware Dutch Oven, a 3-quart pot-bellied, slow stovetop or oven baker. It’s best for stews, chilies, and soups. I recently roasted a whole chicken mine and then once dinner was over turned the rest into stock and soup. We also made a 3-hour pork carnitas in the Dutch Oven and it was great because we roasted first and then after breaking up the pork we lightly fried the chunks in batches.

Another specialty pot that we make is a homemade Clay Vinegar Crock. Ferment your own special batch of vinegar at home. You can go traditional and make a red wine or white wine version. Or get creative with other flavors like apple cider or rice vinegar. The Clay Coyote Crock comes with a fermentation lid, with a hole in it, and a closed lid as well for if you’d prefer to use it as a beverage dispenser … lemonade, ice tea, water, kombucha, etc. We also include brewing instructions and cheesecloth with the crock.

Bakers Rise Up 

bread baker in joe's blues with sourdough loaf at the clay coyote in hutchinson mn

Speaking of bread, we make a No Knead Bread Baker out of our stoneware clay. It’s designed to mix, rise, and bake the bread. You can go all in with delightfully-named sourdough starters, you can use yeast, you can go gluten-free. Since it’s made from stoneware, it doesn’t like to be shocked and experience extreme heat changes. So let the baker warm up from a cool oven, after that it can take heat up to 400F (and some customers share they’ve gone higher).

We also make a quick bread pot, we call it the ‘square baker’ around here, but it’s just called the Clay Coyote Baking Dish in the online shop and it’s not really square. Anyways, it is perfect for banana bread … and any other quick bread you want to whip up. It’s also fits a box of brownies perfectly, not everything has to be from scratch, we’re human.Blueberry Lemon Spice Banana Bread all done!

Both the No Knead Bread Baker and the Baking Dish also double as a casserole dish. I also use them for warming and serving. I’ll put the Bread Baker in the oven at 200F with tortillas for taco night. I’ll fill it with veggies or mashed potatoes and place them in the oven on 170F to keep them while other things are finishing. And the Baking dish is great for a small lasagna, chicken breasts with honey mustard, etc.

The Grill Pots 

Clay Coyote Grill Basket in action and being made in the pottery studio in Hutchinson MinnesotaThe Clay Coyote Flameware Grill Basket is the perfect outdoor cooking pot. It’s small handle is so that it fits on more grill surfaces but still has something to grab with your hot pad. The holes are to let the flame up and the moisture out.

There are many commercially produced grill baskets made of metal. We think ours is better. Metal is forged and changed over flame. It conducts heat. Our Flameware Grill Basket has already been fired up to 1800F once and then in the second firing up to 2300F. It’s not going to change, or bend on your grill (if your grill get that hot you have bigger problems to worry about than the grill basket). The Flameware clay also spreads the heat out. evenly. When you do the foil packet on a grill there’s a steam component. And we can’t stress this enough, our pot is created to grill your food, not steam it.

The Flameware Grill Basket is perfect for grilling fish, veggies, potatoes, fajitas, meatballs, stir fry, shrimp, and anything else you can dream up.

Clay Coyote Flameware Pizza Stone on the Grill
Salami, mozzarella, bell peppers, cracked red pepper

In 2020, in the middle of a pandemic, our Coyote family, like your family, spent a lot of time at home cooking. We decided that it was the year to develop a new Flameware pot as a team. Our vote was for the Flameware Cooking & Pizza Stone. We had many heated discussions about the design and functionality. Though not as heated as our topping debates once the pot was in action. The Pizza Stone is awesome. The glazed center helps the pizza slide on and off. It’s great on the grill and pizza only takes around 8 minutes for the top and bottom to be cooked. But you can use it year-round in the oven, just adjust the cooking time up to around 16 minutes to combat the oven air circulation.

I’ve also made cookies, pancakes, naan, and other appetizers on the stone. It’s great as a stand-in sheet pan.

Not Done Yet

There are many, many more pots made in our Studio. They all have different primary uses and then we love to brainstorm secondary uses.

  • Standard Trays: Initially for serving. Also great hostess gifts with cookies, cheeses, crackers, donuts for brunch, candles, and more. Use on a long coffee table as super coaster. Or centerpiece for a large rectangle dining room statement. We have one at our entrance for keys, mail, cell phone, and remotes.
  • Whisky Bowls: They’re bowls that come with a whisk … we like puns. They’re also great as ramen noodle bowls (replace whisk with chop sticks). Salad bowl, pasta bowl, soup bowl, oatmeal bowl, you-get-the-picture. They’re amazing. And great gifts too.
  • Clay Coyote Beer Can Chicken in Feather Beer-Can Chicken Bakers: These are amazing, originally creative grill masters would just crack open a beer and put it into the chicken cavity and sit the bird up on the grill. We’ve taken this concept to a new level and brought the recipe indoors. Just pour whatever liquid you’d like (beer, wine, broth, herbs, lemonade, etc) into the center cup and prop up the chicken. Put it in the oven at 350 for 90 minutes and voilà you’ve got dinner. We prefer to use broth and garlic so that the juices can be repurposed as gravy … beer juices = beer gravy = yuck. Other uses for this unique pot are as a bundt pan (we love monkey bread) and as a appetizer dish. We mailed it in at a dinner party by dumping a bag of frozen meatballs around the edge, pouring some bbq sauce on them and heating them in the oven for 20 minutes. Finished Monkey Bread from a Chicken Baker   Then we put those cute toothpicks with the frilly stuff on the end in the center and served it warm. We’ve been meaning to try making a meatloaf in the pot. And it’s also a fun low profile center piece where you can float candles in water around a small flower ring. Seriously, this pot has some creative potential.
  • There are many other pots in our Gallery Space that are not listed on our website, but we offer Personal Shopping and virtual shopping events for people who are not nearby to still see them. Some of my favorites are:
    • Yunomi: Traditional Japanese tea cups, we like them for water, wine, bourbon, and they’re great for the cup that you use to take your vitamins. We also use them to separate eggs before we drop them into the water to poach on Sunday mornings. And as toothpick holders.
    • Little Dippers: Small bowls that are great for anything … actually anything like spices, soy sauce, ring holders, soap dishes, candles, paper clip holders, tea bag drip catchers … you the the picture.
    • Sushi Trays: Square plates that are designed to serve sushi, but great for sandwiches, cheese plates, cookie trays, etc.
    • Egg Cookers: Clay dishes that are for making microwaved individual sized omelets.  they have a center cone to spread the heat and make a little hole perfect for flipping the omelet on to a waiting bagel. But they also work for baking apples in the oven and making mini-bundt cakes.

Wow! That was a long one, I appreciate you reading to the end.

Here at the Clay Coyote we’re really creative and we love making pots. We’re artists both in the Studio and in our kitchens. We’re always trying new things, and we’ll keep sharing them with you. And we love, love, love to get photos, recipes, and stories about how you put your pots into action.

From the bottoms of our hearts and pots, thank you!

~Morgan & The Coyotes 

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Filed Under: Foodie News, Our Story, Potter's Life, Pottery, Recipes, The Gallery, The Studio Tagged With: bread, cassole, Cassoulet, clay questions, eggs, french cassoulet, glaze questiosn, how to choose pottery, picking your pot, tagine, what's for dinner, Yunomi

Flameware Feast: Chicken Tagine with Roasted Veggies and Couscous

July 11, 2021 By Morgan

I love chicken tagine with preserved lemons, green olives, and fresh thyme … but there are days when I don’t have a ton of time. Homemade preserved lemons take a month. Fresh thyme requires gardening (I excel at killing plants). So I have a couple time savers in my back pocket for just these days.

Enter NY Shuk’s Preserved Lemon Paste. It’s a concentrated, pureed jarred version of the homemade delicacy.

Here’s how to get this dinner on the table in record time: 

  • Mix up 1 teaspoon each of dried spices (NY Shuk’s Ras El Hanout, Garlic, Turmeric, dried French Thyme, Black Pepper, & Salt) with a minced shallot and 2 tablespoons of olive oil in a Clay Coyote Mixing Bowl.
  • Add mixture to your Clay Coyote Flameware Tagine, turn stovetop burner to medium.
  • Place chicken thighs in the spice-oil mixture and sear for 5 minute, turn over once lightly browned.
  • Add 2 tablespoons of the lemon paste and 1 cup of chicken or veggie broth.
  • Add about 1/2 cup or 20 olives.
  • Cover tagine and turn heat to low. Set timer for 35 minutes.
  • While the tagine is simmering, make a 5-minute batch of couscous in your Clay Coyote Medium Sauce Pan.

After 35 minutes, the chicken should be very tender. The broth, spices, and paste will have made a nice thickened sauce. Serve the chicken and olives on a bead of couscous.

We also often feel like this dish needs a little more veggies, so we broiled a medley of broccoli, squash, mushrooms, asparagus, and snap peas in a Flameware Skillet in the oven at 500F for 20 minutes.

 

 

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Filed Under: Foodie News, On the Horizon, Our Story, Potter's Life, Pottery, Recipes, The Gallery Tagged With: Chicken, cooking with clay, couscous, Easy Recipes, flameware, made in mn, Mediterranean, Mediterranean Diet, ny shuk, olives, tagine, weeknight meals

Broken Lid or Base? How to measure for possible remedy.

February 24, 2021 By Morgan

It’s a tragic moment, when you (or someone else) breaks a treasured pot. We know, we’ve been there. Our pots are like friends in our kitchen, keeping us company, playing a large role in celebrations and day-to-day life. They’re special. So when one breaks, it’s the pits.

We get requests to help match new lids or new bases. We try, really hard. But the truth is, when we make the pots we make the lids to fit the bottoms. And we double, triple check that the lids sit on and fit the base just right.

If you need a replacement piece the first thing to do is send detailed photos.

I took these to show you what we’re looking for. The rim of the lid has to fit right in the “gallery” of the pot. The gallery is the dip in the base where the rim of the lid sits.

How to measure broken lid for replacement, Clay Coyote Pottery
Rim on the underside of lid
How to measure broken lid for replacement, Clay Coyote Pottery
Gallery on the outer edge of base

Once we receive your photos, we look for a possible match. If we can find a match, we will get it to you. But we always include the warning, it may not fit as well as the original. It also may be a slightly different color because it would have been in a different firing and each firing is unique.

Depending on the lid, we have different replacement prices. Email us at [email protected] with the photos and the photos and we’ll let you know the likelihood of replacement and costs.

If you live locally and can bring the remaining pot in to be matched in person, that’s even better.

Here are the photos we’re looking for (we know that depending on the break, you may only be able to send photos of the remaining pot, that’s okay):

How to measure broken lid for replacement, Clay Coyote Pottery
Full shot of base
How to measure broken lid for replacement, Clay Coyote Pottery
Detail of base gallery
How to measure broken lid for replacement, Clay Coyote Pottery
Detail shot of lid rim
How to measure broken lid for replacement, Clay Coyote Pottery
Full shot of lid
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Filed Under: Our Story, Potter's Life, Pottery, The Studio Tagged With: broken base, broken lid, broken pottery, fix pottery, repair pottery, replacement pottery, tagine

Tagine Cooking: Mediterranean Chicken, Mushroom & Creamy Cheesy Polenta

November 10, 2020 By Morgan

Our handmade flameware tagine is perfect for low, slow, simmering on the stovetop.

This weekend we were craving rich Italian flavors, a neighbor to Morocco on the Mediterranean Sea.

First, we sautéed fresh garlic and minced onion in Olive Oil. The we added the blend of sliced mushrooms, we used baby bella and shitake. Once cooked, about 6 minutes we removed the mushroom mix from the tagine bottom. Added a little more olive oil and seared the chicken thighs, moving them a little to make sure they didn’t stick. We set the chicken aside and deglazed the pan with 2 tablespoons of dry sherry and 1/4 cup of veggie broth. Add the chicken and mushrooms back in, and cover over low flame for 45 minutes.

While the tagine bubbles and self-bastes, use a small flameware skillet to make your polenta. We cheated with a log from Trader Joe’s. Break up 1/2 the log with a spoon or whisk, adding milk until you get a good texture. Then put in your desired cheese blend. Our crisper had a half chunk of fontina and some Pecorino Romano, we grated them up and slowly added until fully incorporated. Crack a little pepper and check if any salt is needed. We didn’t think so, the cheese added enough.  Simmer on low until the tagine is ready. Serve together, hot. Pair with a rich Italian red and a fire in the hearth. Winter, you’re welcome!

Clay Coyote Tagine and Whisky Bowl
Mushroom Tagine in Handmade Clay Coyote Flameware
Clay Coyote Flameware Tagine with Chicken & Mushrooms
Clay Coyote Flameware Tagine with Mushrooms
Clay Coyote Mushrooms and Chicken Tagine
Small Flameware Skillet with Polenta
Small Flameware Skillet with Polenta
Clay Coyote Mushrooms and Chicken Tagine over Polenta
Clay Coyote Mushrooms and Chicken Tagine

 

 

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Filed Under: Foodie News, On the Horizon, Our Story, Potter's Life, Recipes, The Gallery Tagged With: art to cook with, chicken dish, cooking with clay, home chef, italian, Mediterranean, Mediterranean Diet, polenta, pottery for your kitchent, skillet, tagine

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Clay Coyote

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Email [email protected]

Phone (320) 587-2599

Mail PO BOX 363, Hutchinson, MN 55350

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