All our vases and ceramics are brought from multiple locations in Spain, where stiles are different. Some of these ceramics are also capable to sustain high temperatures required for cooking. Clay pots are traditionally used for long slow cooking such as braises or when an indirect heat is preferred (such as in the oven). Supposedly they are more suitable for keeping ingredients moist during long periods in an oven (such as a lamb shank braise, a dish that requires a long time cooking slowly to make it really tender). Some people say that since claypots are fairly porous they absorb some of the liquid in the dish and then release it slowly over cooking time as steam as the claypot heats up. You can learn the what difference makes to use clay pottery for cooking as a difference to the traditional metal pan HERE.