Palayok

A rounded, unglazed clay pot, traditionally used over an open flame for slow-cooking rice, stews, and adobo, prized by many Filipino cooks for the flavor clay is believed to impart over long cooking.

Material & Construction

Unglazed fired clay, typically wider at the belly and narrowing toward the opening.

Traditional Uses

Slow-cooking rice (producing a prized crispy bottom layer, tutong), adobo, and other Filipino stews over long, gentle heat.

Modern Availability / Equivalents

Aluminum and stainless steel pots have become the dominant everyday cookware in most contemporary Filipino households, with the palayok often reserved for specific traditional dishes or by cooks specifically seeking the clay-cooked flavor.

Care & Maintenance

Season before first use and heat gradually to avoid cracking; avoid abrasive scrubbing.