The earthenware had once been an intrinsic part of the Indian household. In olden days earthenware was used for cooking purposes and storing water in the earthen ware known as kalash for it keeps the water cool. Let us see what are the benefits of cooking in clay pots.
Clay pots prove good for slow cooking as their porous nature allows both moisture and heat to circulate easily through them. This helps in even, slow and delicate cooking. Roasts and stews are cooked well in earthen pots. Storage of water in earthenware allows the heat from the water to escape thereby keeping the water cool.
Clay being alkaline in nature helps in neutralising the pH balance of the food by interacting with the acid present in the food. Foods that are naturally acidic will acquire some natural sweetness. Acids in foods like tomatoes when cooked in earthen pots give the food a wonderful taste.
How to use your earthenware:
Gradual rise in temperature: Use earthen cookware only for cooking where the temperature rise takes place gradually. Sudden rise or fall of the temperature make lead to its cracking. Use a skillet to sauté ingredients before adding it to the pot.
Avoid adding cold water: Never add broth or cold water into an earthen pot that is already heated.
Earthenware alone in the dishwasher: If you are using the dishwasher for washing the glazed, earthenware do not put in other cookware with it. The rubbing may cause scratches on the earthenware.
Avoid scratchy powdered cleaners: The scratchy powdered cleaner for cleaning your earthenware. Use only a mild soap.
Soak the unglazed earthenware: To removed food items stuck to your unglazed earthenware, simply soak it in water without detergent. The detergent might be absorbed by the earthenware and prove poisonous while being used the next time.