What is the best method to cool down ollas and greixoneres safely after cooking?

After cooking with ollas or greixoneres, which are traditional earthenware pots commonly used in Mediterranean and Catalan cuisines, it is important to cool them down carefully to prevent cracking or damage. These ceramic pots are porous and sensitive to sudden temperature changes, so allowing them to cool gradually is key. Once the cooking is finished, remove the pot from the heat source and place it on a heat-resistant surface away from cold drafts or direct contact with cold water or metal sinks. This gentle cooling process helps the ceramic adjust slowly, minimizing thermal shock.

It is advisable to let the olla or greixonera rest at room temperature, giving it ample time to return to ambient heat levels naturally. Avoid rapid cooling methods such as plunging the pot into cold water or placing it in a refrigerator immediately after cooking. If the pot contains hot food, allow it to cool while filled, as removing hot contents first might expose the ceramic to uneven cooling. Once the temperature has stabilized, you can safely handle and clean the pot by washing it with warm water and a soft sponge, avoiding harsh detergents or abrasive materials that might compromise the glaze.

In some traditions, after removal from the heat, the olla or greixonera is covered with a cloth to further encourage slow cooling and prevent dust or debris from settling inside. This practice, combined with ample patience in allowing the pot to cool, prolongs the lifespan of these delicate cooking vessels while preserving their attractive finish. By handling these pots with care after use, you ensure their durability and continued enjoyment in preparing traditional recipes.