Utility and Life of Clay Cookware
- Be it varieties of south Indian dishes like mor kuzhambu, vatha kuzhambu, kara kuzhambu, milagu kuzhambu, regular sambhar, avial, keerai masiyal, molakootu, vegetable kootu, tomato pappu, gothsu, rasam etc
- Or be it north Indian dishes like Palak paneer, paneer butter masala, rajma masala, dal makhani, dal tadka, biryani, aloo masala, kadi etc.
- Or several types of non-vegetarian food including fish and chicken and more.
Benefits of cooking in clay ware
Health benefits: Clay releases Iron, Calcium & Magnesium to food which are essential minerals for our body. Additionally, delta region clay are rich in bio-minerals. Tasty & nutritious food: porous nature of clay allows heat to circulate uniformly and retains nutrition. It retains 95-97% of the nutrients of the food cooked in it. The taste of the food also enhances. No acidity & easy to digest: Alkaline nature of clay interacts with acidity in food and neutralises it. Best for Acidic food: One of the best vessels to cook acidic food like tamarind or citrus based food as it is resistant to acids & alkalis. Lesser oil usage due to heat resistance & slow cooking. Convenience - saving of fuel & cooking time: cooks food in 15% lesser time than modern cookware. Food continues to boil for 3-5 minutes after the stove is switched off. Safe: Good quality clay are natural, from the earth, with no harmful chemicals.
When should you change your clay cook ware?
Clay cookware needs to be changed once in 1-3 years depending on the extent of usage as clay loses its properties. How do you know that it is time to change your clay cookware? Here are some ways:
- If clay cookware starts to have minor leakages, or if food starts to get burnt it means that there is a crack developed due to usage.
- The enhancement of taste & aroma becomes obviously less and it is time to change the clay.