Zishta Clay Kadai
Your Price: ₹550.00
(Incl. of all taxes)
(Incl. of all taxes)
- Clay has been traditionally used across the country for cooking and it dates back thousands of years. It has immense value in our traditional cooking practices has played a significant role in the evolution of our cuisine.
- Traditional knowledge shows that clay has unique property to help in removing toxins and retain nutrition.
- The pores also help in removing moisture content and helps preserve food over long duration.
- The artisans follow the traditional technique honed over ten generations working on clay from the Cauvery river delta region. These last generation artisans live as a community and work together to retain what is left of their tradition.
- The only mechanisation that has happened till date is the motorised rotation of the wheel. Everything they do is rustic and authentic: from mixing the clay, hand-moulding the cookware to following the traditional way of baking the cookware under heaps of leaves covered with clay.
- When we explore the depth of their artistic skills, we tend to appreciate the effort and value of their work.
- Zishta clay utensils are unglazed which means that the natural property of the clay is retained and no chemicals are added.
- Tasty & nutritious food: porous nature of clay allows heat to circulate uniformly and retains nutrition.
- No acidity & easy to digest: Alkaline nature of clay interacts with acidity in food and neutralises it.
- Lesser oil usage due to heat resistance & slow cooking.
- Clay adds important nutrients like Calcium, Phosphorous, Iron, Magnesium etc.
- They are breakable products: Please handle with care!
- Soak vessel in water overnight and dry in normally or under the sun before first use.
- The cookware can be used after this process directly on the stove or microwave.
- Use regular cleaning products. Refrain using steel wired scrubs for cleaning.
- NirjaKadai is very nice. Food also comes out very nice just one suggestion. Please add 1 clay lid also of kadai size. As none of my steel plates are fitting to cover its mouth. So if we have to make sabzi or anything which needs a proper lid, then it becomes a issue
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