Do you remember the taste of surahi ( earthen pot for water) water in summer? It not only quenched your thirst, but also made you happy. There is something more subtly satisfying in the cool water stored in a clay pot than the water cooled in a fridge. Clay pots are not only used to store water but also to cook food. A Handi chicken tastes better than a kadhai chicken.
Clayware has been a part of Indian households since times past. Even today, in smaller towns and cities, people cook on clay tawas. Clay pot cooking is making a comeback and many shops are selling clay pots even in metros.
Experts believe that pottery was invented somewhere in eastern Asia between 12,000 and 20,000 years ago. Earthenware has been used for cooking across geographies and cultures because of the porousness of clay that slowly circulates the heat and moisture to cook a tender and luscious dish.
Why cook in Clayware?
Clay is alkaline and after interacting with the acids in the food it balances the pH, makes it rich in iron, phosphorous, calcium and magnesium.
Clay is alkaline and after interacting with the acids in the food it balances the pH, makes it rich in iron, phosphorous, calcium and magnesium.
Clay pots are heat-resistant and cook the dish slowly. Apart from enhancing the taste, there are distinct health benefits. Clay is alkaline and after interacting with the acids in the food it balances the pH, makes it rich in iron, phosphorous, calcium, and magnesium. Here is a list of benefits.
- Slow and even cooking
- Porous and insular properties
- Lower loss of moisture and nutrients compared to metal and other cookware
- Retains the nutritive value
- Cuts on oil to make it healthier
- Prevents burning dishes. Amateurs can cook with ease
- Imparts flavour to food
Buying Earthenware
Kalpana Manivannan, Founder of Kalpavriksha Farms, works towards a sustainable lifestyle and recommends buying thick and heavy pots free from cracks. To check the quality of clayware, she suggests, turning the pot over and tapping with your knuckles. If you hear a clear metallic ‘tung’ sound, it is a good pot.
Buy a rough-looking pot, because untreated pots retain their porous quality and provide health benefits. In glazed clayware, the pores are closed and this coating defeats the purpose of cooking in these pots.
Seasoning a Clay Pot
After buying a pot wash it thoroughly with water. Do not use soap. You can use rice water, chickpea flour or salt to clean it. Then soak the pot in water for 5-6 hours or even overnight. Remove and dry thoroughly. Leave it in sunlight or air to dry. Repeat the above process of soaking in water two more times for a long-lasting effect.
The next step is to season the pot.
Apply a generous coating of oil (sesame, coconut, or any cooking oil). Coat it completely from both the inside and the outside and let it soak for 4-5 hours or overnight. Now take this pot and gently rinse it. Your clayware is seasoned and ready to use!
Dagny Sol from Jabalpur switched to clayware cooking 5 years ago because she feels it is the healthiest way to cook food. She bought the clay pots from the local markets. “I prefer the black pots. I feel black pots last longer and are more robust,” she shares.
For seasoning, she soaks the new pots in water for three days and then drains and puts them out to dry. Once dry, she fills them with water and places them on a low flame until the water boils. She then removes them from the flame and lets them cool. The next day, she cooks rice. The pot then becomes ready for any kind of cooking. She also uses her clay pots in the microwave to cook food with great results.
This post has originally been written for The Quint. You can read the rest of the post here
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