Earthenware are porous which lets the food cook slowly and more evenly. Is it because of its porous nature and slow cooking that the spices pierce through every grain and inch of your food. Food items cooked in a Clay Handi are packed with more flavours. Even tandoors are made of clay, and not metals because when the food is cooked slow, it gets marinated better.
While cooking food, you need to make sure of two things, firstly, not to increase the flame instantly, as it may cause a crack on the Earthen Clay Pot, start off with low heat, and then gradually increase the flame.
Secondly, do not use extra oil, as Clay Pots are heat resistant, food will retain moisture, so there is no need for that extra quantity of oil to lock in moisture.
During summers, one can store water in clay pots, as yet again owing to its heat resistant nature, the water remains cool. During winters, you can store food in these Earthenware to preserve the warmth of the food.