An oven brick is a lidded terracotta cooking vessel designed for slow-cooking meat and stews in the oven. The porous clay body absorbs heat evenly and releases it gently, while the tight-fitting lid traps moisture, creating a self-basting environment that keeps cheaper cuts succulent through long, slow braises. Before first use the brick is typically soaked in water, a step that generates steam during the initial cooking phase. Terracotta’s gentle heat suits dishes like pot roasts, cassoulets, and baked beans, producing tender meat and melded flavours without the fierce bottom heat of metal pans. Care is simple but specific: no thermal shock from cold water on hot clay, no harsh detergents that the porous body would absorb, and thorough drying before storage to prevent mustiness.