"Hello friends! 🙏 I, Savita Shekhawat, warmly welcome you to this blog. Today, I am going to share a centuries-old home remedy—or rather, a traditional method—related to clay cookware. Food cooked in clay pots has been a staple of Indian kitchens for ages. Whether it is dal (lentils), vegetables, or biryani, meals cooked in a clay pot (handi) are renowned for their unique taste and natural aroma. Moreover, clay pots cook food slowly, which helps better preserve its nutritional value.
However, people often make a common mistake: they buy a new clay pot and place it directly on the gas stove. Doing so can cause the pot to crack or even shatter. Today, I am sharing a traditional method to properly prepare your new clay pot for its first use. Following this process makes the pot stronger and ensures it lasts longer.
Why is it important to prepare the clay pot?
Clay pots have a naturally porous surface. If placed directly over high heat, the sudden change in temperature can weaken the pot, causing it to break. Therefore, it is essential to "season" the pot correctly before using it for the first time.
Step 1: Soak in water for 24 hours
First, fill a large bucket or tub with clean water and completely submerge the new clay pot. Let it soak in the water for approximately 24 hours. This allows the clay to absorb the water thoroughly, thereby increasing the pot's strength.
Step 2: Dry thoroughly
After 24 hours, remove the pot from the water. Now, place it in a shaded, well-ventilated area to dry completely. Be careful not to place it in direct, harsh sunlight, as rapid drying can adversely affect the clay.
Step 3: Massage with mustard oil
Once the vessel is completely dry, apply a little mustard oil to both its inner and outer surfaces. Gently massage the oil over the entire vessel. This process helps strengthen the clay and protects the surface.
Step 4: Fill with rice starch water or a rice flour mixture
Now, fill the vessel with rice starch water. If rice starch water is not available, mix a little rice flour with water to create a thin mixture and pour it into the vessel. This mixture helps seal the microscopic pores in the clay.
Step 5: Boil on a low flame
Place the vessel on the stove. Ensure that the flame is kept very low right from the start. Allow the starch water or mixture to boil for about 20 to 30 minutes. This process effectively seals the pores of the clay vessel, making it safer for cooking.
Step 6: Cool and wash
Turn off the stove after boiling. Allow the vessel to cool down completely in place. Once the vessel reaches room temperature, pour out the liquid and wash it with plain water. Your clay vessel is now ready for use.
Which vessels is this method suitable for?
This traditional method applies to almost all types of clay vessels, such as:
- ✔︎ Clay Handi (pot)
- ✔︎ Kulhad (clay cup)
- ✔︎ Clay Kadhai (wok)
- ✔︎ Parat (wide mixing platter)
- ✔︎ Clay Bhagona (cooking pot)
- ✔︎ Curd-setting pots
- ✔︎ Water storage pots
Points to remember when using clay vessels
- ☛ Always start cooking on a low flame.
- ☛ Do not pour cold water onto a hot vessel.
- ☛ Handle the vessel gently while cleaning.
- ☛ Ensure it is completely dry before storing it away for long periods.
- ☛ Protect it from sudden temperature changes.
Benefits of cooking in clay vessels
- ✔︎ Enhances the natural flavor of the food.
- ✔︎ Food cooks slowly and evenly. Delicious meals can be prepared using very little oil.
- ✔︎ Natural minerals from the clay can infuse into the food.
- ✔︎ It offers a traditional and healthy cooking experience.
If you properly season your clay cookware, it can remain safe and durable for years. This simple, traditional method strengthens the vessel and significantly reduces the risk of breakage. The next time you buy a new clay pot (handi), kulhad or any other earthenware, be sure to follow this simple process instead of placing it directly on the gas stove.
Thank you! 🙏
