When cooking in ashes, it’s my opinion that the best thing to use is an unglazed, lidded pot; especially for dry food. My recommended method is to soak the pot and the lid in water for about 20 minutes beforehand, since the clay is porous it will retain some water. Then when you cook your food in the pot the water inside will evaporate into steam, with the lid on the steam will be trapped inside the pot and will keep your food moist.
Warning: I strongly recommend that you buy some heavy duty thermal oven gloves to handle the cooking pots with as they can get extremely hot, these gloves also have a grip surface so you won’t drop all your food!
