Clay Water Jug- Medium
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- Traditionally clay has been the best source of water storage in excessively hot regions of the country. The pores in clay help in maintaining water and other liquids in correct temperatures that satisfy the thirst effectively.
- These artisans follow the traditional technique honed over ten generations working on clay from the Cauvery river delta. These last generation artisans live as a community and work together to retain what is left of their tradition. The next generation is looking for better opportunities than take up this art-form and carry forward their legacy.
- The only mechanisation that has happened till date is the motorised rotation of the wheel. Everything they do is hand-made- from mixing the clay, creating the cookware including the traditional way of baking the clay under heaps of leaves and 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 is unglazed which means that the property of the clay is retained and no chemicals are added
- Tasty & nutritious food: porous nature of clay allows heat to circulate evenly and retain nutrition of food
- 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
- No harmful metals or chemicals. Tested for quality.
- Soak vessel in water overnight and dry in the sun
- Clay tends to sweat a lot in the first week of usage. This indicates that it is no glazed and is pure. This is how clay cools the water inside
- Use a small plate / container to place the clay ware to collect the seeping water. This reduces with usage and becomes minimal over 2-3 weeks
- Best way to clean clay is to wash it with water and then keep it under sun for 30 minutes
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