Has anyone ever worked with this type of cooking technique. Or should I just go with the clay containers that are available now.
Your comments are very much appreciated.
I am sorry to disillusion you, but are you at all familiar personally with the cooking of the Indian subcontinent?There are several styles of cooking that DEMAND cooking in CLAY POTS, which have nothing to do with a tandoor, a clay oven on Pan-Asian provenance oven sunk into the earth [kunda] or raised above it].
For example, from the area around Pakistan including Sindh and the northern plains of India we have the series of dishes called HANDI : handi kababs, handi chicken, various cuts of meat and offal cooked together in a handi, an unglazed clay pot of a specific shape and of a fired red clay that contributes to a particular organoleptic effect.
Moving to Kerala in the deep south, we have a quite different shaped "chatti" of clay that fires to another bronzed black color, and here fish dishes with many strong souring agents are cooked in such vessels, never in metal.
Going to Bengal, rices, dals and many other foods are preferably cooked in clay over a wood fire to imbue them with a characteristic "country" flavor, as well as a texture impossible any other way. The clay vessels are washed, and covered with a slip of fresh clay on the outside before being reused, each time.
It is not useful to scold someone who has brought up a valid query when one is oneself completely ignorant. Please allow yourself the space and humility to acquire valid knowledge before taking that supercilious tone.
So, Svadhisthana, in matters jyeSthA and mUlA, you are quite right!!