El Pato Clay Oven

Developed and tested in the kitchen at La Ex Hacienda Guadalupe, El Pato is a versatile clay cooking vessel designed for bread baking, slow cooking, and everyday use. The loaf shown in these photographs was baked in this very oven.

Handmade in Oaxaca and finished in a rich green glaze, El Pato creates a naturally humid cooking environment that traps steam beneath the lid, helping develop crisp crusts, tender interiors, and deeply flavorful dishes. The clay heats gradually and evenly, producing results that rival much heavier cast-iron cookware while offering the warmth and character of handmade pottery.

While it has become our preferred vessel for rustic country bread, El Pato is equally at home preparing soups, stews, beans, braises, roasted vegetables, and slow-cooked meats. It can move from oven to table with ease and quickly becomes one of those pieces that rarely leaves the kitchen.

The deep green glaze, subtle variations in color, and marks left by the firing process ensure that every piece is unique. Small irregularities are part of the character of handmade pottery and reflect the hand of the maker.

For years we baked bread in cast iron. Then one afternoon we tried the same recipe in one of these clay ovens and never really went back. The clay retains moisture beautifully and produces the kind of crackling crust that makes it difficult to wait for the loaf to cool.

The oven takes its name from Patacón, the kitchen dog at La Ex Hacienda Guadalupe. Much like its namesake, El Pato is dependable, unfussy, and always nearby when something good is coming out of the oven.

Dimensions
12" W × 8" H

About Green Clay from Oaxaca
Green clay cookware from Oaxaca is among the most versatile and durable traditional ceramics produced in Mexico. Made from a local clay body and finished with a food-safe green glaze, each piece is hand-formed and fired twice — a process that gives it exceptional resistance to heat. Stovetop, oven, fireplace, and wood-fire safe, green clay heats gradually and evenly, retaining warmth long after it leaves the flame. It is a working material with centuries of use behind it, as practical as it is beautiful.

Care
Hand wash with mild soap. Stovetop, oven, and fire safe. Not dishwasher safe.

From Our Kitchen — La Guadalupe Country Bread
Makes One Loaf

440 g (2¾ cups) all-purpose flour
375 ml (1½ cups) lukewarm water
¼ tsp active dry yeast
1½ tsp kosher salt

In a large bowl, combine the flour, yeast, and salt. Add the water and stir until a shaggy, sticky dough forms. Cover and leave at room temperature for 12–18 hours.

When the dough is dotted with bubbles and nearly doubled in size, turn it onto a generously floured surface. Fold it gently onto itself several times and shape into a loose round.

Lightly flour the inside of El Pato and place the dough inside. Cover with a towel and allow to rise for about 1½ hours.

Preheat the oven to 425°F (220°C).

Cover El Pato with its lid and bake for 30 minutes. Remove the lid and continue baking for 15–20 minutes, until the crust is deep golden brown.

Allow the loaf to cool completely before slicing.

About Handmade Pieces
Crafted by hand using techniques passed down through generations of master artisans. Variations in color, texture, and finish are inherent to the process — each piece is, by nature, one of a kind.