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Thursday 10am - 5pm Friday 10am - 5pm Saturday 10am - 5pm

Clay Coyote Gallery & Pottery

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Clay Coyote Gallery & Pottery

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We make art you can cook with! Proudly making clay cookware in Hutchinson, MN for 30+ years.

The year-round Gallery carries artists from across the country and is the perfect place to find a unique, handmade gift for a loved one (or yourself). The Clay Coyote Studio is also home to our small business incubator for emerging ceramic artists.

10/26/2026

Hate doing dishes? Once you start baking with Flameware you can stop transferring food between them.

The apple crumble gets made and served in the same baking dish. The bread goes from the oven to the table still in the dish. No extra serving bowl, no second trip to the kitchen, no scraping everything out while it's still warm.

Fall baking in clay just hits different. The heat distributes so evenly that the edges don't overcook while the center is still raw. Everything comes out exactly how it's supposed to.

Fewer dishes, fewer trips, more time being present with your people. 🍎

Shop our baking dishes here: https://shop.claycoyote.com/product/clay-coyote-baking-dish-aka-the-square-baker/25?cp=true&sa=false&sbp=false&q=true

10/23/2026

We've been sharing a lot of recipes lately and now we want to see what you're actually making. 🍂

This swiss steak in a tagine from one of our customers stopped us in our tracks when we saw it.

These are the types of meals our pieces were made for and we love seeing what you create with them at home.

Show us what's cooking in your Clay Coyote pottery this fall. Tag us in a photo or drop it in the comments!

10/21/2026

We didn't expect this one to be as good as it was.🍎

Pork loin medallions, honeycrisp apple slices, and chopped bacon in the Grill Basket with a little olive oil, salt, and pepper. At the end you stir in a quick walnut pesto made up of basil, walnuts, and olive oil. A simple trick to take an already delicious dish from good to genuinely great.

Find the full recipe here: https://www.claycoyote.com/pork-medallions-with-apples-bacon-walnut-pesto/

10/19/2026

The Cazuela gets undersold as a soup-adjacent pot. It's so much more than that.

Three things we've been making in ours lately that surprised even us:

Shakshuka. Eggs poached directly in spiced tomato sauce, straight from the stovetop to the table. The clay holds the heat so gently that the whites set without the yolks going rubbery. It's become a Sunday non-negotiable.

Skillet cookie. Into the oven at 375, out in 20 minutes, served warm with ice cream directly from the pot.

Foccacia. Rosemary, olive oil, sea salt, golden brown in 20 minutes. Serve with soup, add another log to the fire, and you're set.

Which one are you trying first?

Find our favorite foccacia recipe here: https://www.claycoyote.com/focaccia-in-a-handmade-cazuela/

10/14/2026

The question we get asked more than almost any other: what does the cone-shaped lid actually do?

Here's the short version. As food cooks, steam rises and hits the inside of the cone. The shape funnels that steam back down over the food instead of letting it escape. Which means everything stays moist, the flavors keep concentrating, and you end up with a dish that tastes like it took all day, even if it only took two hours.

It's also not just for Moroccan food. Some of our favorite recipes are braised chicken with apples and c***r, slow-cooked lam, and cauliflower with turmeric and tahini. Once you understand how the lid works you'll want to use it for everything.

Shop Tagines here: https://shop.claycoyote.com/product/clay-coyote-tagine/13?cp=true&sa=false&sbp=false&q=true

10/09/2026

Every Clay Coyote piece starts the same way. A lump of clay, two hands, and a wheel.

From there it gets thrown, trimmed, dried, bisque fired, glazed by hand, and fired again. Every stage done by the same small team that's been doing this for years.

We make Flameware specifically to handle direct heat for the stovetop, grill, oven, and broiler. That means the clay body itself has to be developed and tested to handle temperature changes that would crack most studio pottery. It took years to get right.

The reason we're telling you this is because it connects to the cooking. A pot that was made carefully, by hand, with that kind of attention to heat, it cooks carefully too. Steady heat, even results. The kind of meal that rewards a little extra time.

Explore the Flameware collection here: https://www.claycoyote.com/product-category/ceramics/made-at-clay-coyote/flameware/

10/07/2026

There's a Dutch Oven that lives on our stovetop from September through April and we're not complaining.

Morgan makes the Lentil and Buckwheat Soup in it more times than she can count this time of year. Nine ingredients — brown lentils, buckwheat groats, grated carrot and onion, vegetable broth, baby spinach wilted in at the end, and a drizzle of really good olive oil over each bowl. It's the kind of soup that tastes like more effort than it is, which is exactly what we want on a cozy night in October.

The Dutch Oven makes it better than any other pot would. Clay holds a low simmer so steadily that you're not hovering over it adjusting the heat every five minutes. Everything cooks through evenly and the pot goes straight to the table still steaming.

Find the full recipe here: https://www.claycoyote.com/lentil-and-buckwheat-soup/

10/06/2026

October is when we stop rushing dinner.

Not because we have more time. Because clay is better at slow cooking than anything else in our kitchen and this is time of year we love to use it.

When you cook something low and slow in a Dutch Oven or Tagine, the clay holds heat so steadily that nothing scorches while you're not watching. No hot spots or babysitting.The flavors just build quietly for a couple of hours, dinner is done, and the house smells incredible.

It's not a complicated idea. It's just a better way to cook in the fall. 🍁

A few things we've been making lately: Moroccan chicken tagine, braised short ribs, and a big cozy pot of white bean soup that lasted three days and got better each time.

What's your favorite slow-cooked meal? We're always looking for new ideas.🧑‍🍳

Shop Tagines and Dutch Ovens here: https://www.claycoyote.com/product-category/ceramics/made-at-clay-coyote/flameware/

10/02/2026

Exciting news for our Minneapolis friends!👩🏻‍🍳

Morgan is heading to Alliance Française on October 13 at 6pm to teach a hands-on Moroccan chicken tagine class.The perfect way to spend a fall evening if you ask us. 🧡

Spots are limited so grab yours before they're gone and make sure you come hungry!

Register here: https://www.afmsp.org/course-detail/?courseId=7320 #/

09/30/2026

Hot take: the Dutch Oven is the most underrated pot in your kitchen. 🍞

Everyone uses it for soup and then stops there. But it also makes bread with a crispier crust than your oven alone can manage, short ribs that fall apart after three hours, pasta start to finish in one pot, and rice that's better than a rice cooker.

What's the most unexpected thing you've made in yours?

Shop Dutch Ovens here: https://shop.claycoyote.com/product/clay-coyote-dutch-oven/4?cp=true&sa=false&sbp=false&q=true

Address

22 1st Avenue NE
Hutchinson, MN
55350

Opening Hours

Thursday	10am - 5pm
Friday	10am - 5pm
Saturday	10am - 5pm

Telephone

+13205872599

Website

http://www.claycoyote.com/

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