in water for 30–45 minutes before each use to avoid cracking. The design and shape of the pot differ slightly from one culture to another to suit their style of cooking. Seasoning is important to prevent cracking of the vessel when exposed to high heat. Clay pots are initially seasoned with oil and hot water but may be fully seasoned only after the first several uses, during which food may take longer to cook. It is also essential to avoid sudden temperature changes, which may cause the pot to crack. Heat should be started low and increased gradually both on the stovetop and in the oven. The food inside the pot loses little to no moisture because it is surrounded by steam, creating a tender, flavorful dish. Water absorbed within the walls of the pot prevents burning so long as the pot is not allowed to dry completely. Because no oil needs to be added with this cooking technique, food cooked in clay is often lower in fat than food prepared by other methods. Wet clay cooking The Chinese sandy pot and the Romertopf are both soaked before being filled with food and covered with the lid, which has also been soaked. Both pots go into a cold oven. The sandy pot can also be started on the stove on a burner set very low. Characteristics Food cooked in clay is widely considered to acquire an "earthy" taste from the pot. Pots used for many years are believed to acquire a seasoning that contributes to the dish, and cooks often hope to acquire the pots used by their predecessors. In Asian cuisines Balkans In the Balkans multiple cuisines use a clay pot, often called a guvec, to cook ghivetch and other related dishes. The comleks is a Turkish bean pot. South Asia In the southern states of Andhra Pradesh, Kerala, Tamil Nadu and Telangana in India, the traditional pot used for cooking is called a chatti. There are many different types of pots used in the different cultures of North India, Pakistan, Bangladesh. India In northern states including Punjab, Uttar Pradesh, Haryana, Rajasthan, the cooking pots are called handi. Traditionally, Indian chefs could cook many dishes simultaneously by stacking handi while cooking. In southern states of Andhra Pradesh, Kerala, Tamil Nadu and Telangana, the cooking pots are called 'man panai','man satti' in Tamil, 'kunda', 'matti kunda', 'kadava' in Telugu. The