In Greek: γιουβέτσι (say: yoo-VET-see) and γάστρα (say: GHAH-strah)
Yiouvetsi and gastra are traditional, deep, round, fired clay or earthenware casserole pots originally designed to be used in indoor and outdoor wood-fired ovens (and still are in many homes), and they remain popular in modern kitchens.
They come in many sizes, from individual serving sizes to pots large enough to hold roasts and poultry.
Because of the long tradition of cooking certain foods (generally meat, poultry, or seafood with pasta) in a yiouvetsi, it has grown to mean a type of cooking, as with dishes like Moshari Yiouvetsi (a beef and pasta casserole).
Many yiouvetsi and gastra recipes suggest substituting pyrex or ceramic baking dishes if these traditional pots can't be found; however, for a traditional look and taste, most glazed terracotta pots in the market are good substitutes.