The Art of Ancient Clay Pot Cooking
One of the first things I enjoy doing upon arriving in Tiruvannamalai in South India, is to explore the local market and buy some unglazed handmade clay pots. Here in Tamil Nadu they are commonly referred to as ‘mud pots’. It is important to check if they are made for cooking or water storage, to get a pure quality.
Before buying them, it's customary to tap on the pots to check for any cracks. (You can also find unglazed clay pots/earthen pots in America; just Google for a reliable source.)
Food cooked in clay pots tastes so much more flavorful and juicy than in other pots because the clay helps to retain the moisture in the food.
Clay pots contribute essential minerals like calcium, phosphorous, iron,
magnesium and sulfur to your food, offering important health benefits.
The alkaline nature of clay helps in neutralizing acidity in the food.
The clay pots heat up more slowly than other cooking ware, which allows for a more ‘slow cooking feeling’, and brings a more meditative state to it, which I really enjoy. The pots distribute heat more evenly, and even after turning off the heat, it still keeps cooking for a while since these pots store the heat longer.
In one of our Varmam classes, we had a particular discussion on medicinal food. Our teacher, Pal Pandian, shared some insights into the healing and nurturing aspects of the clay pot seasoning process.This involves immersing the pot in water and coating it with rice soup, which not only imparts a unique memory but also holds therapeutic properties, particularly beneficial for health conditions or low digestive fire. Rice soup is also full of minerals and beneficial for gut health.
Pal Pandian also shared with us that it is best to replace clay pots every 21 to 48 days to maintain optimal functionality. The beauty here is that clay pots are environment-friendly, as they are completely natural and non-toxic. They are completely Biodegradable.
How to Season Clay Pots Before Cooking?
Clay cooking vessels, being porous, allow moisture and heat to circulate easily. Using unseasoned, unglazed clay pots for cooking may result in a muddy aftertaste.
Thoroughly wash the clay pot under running water, ideally using a coarse brush without soap.
Soak the pot overnight in water.
Ideally, let the pot dry in the sun the next day. In the absence of sunlight, a warm place will be fine as well.
Cook rice water the following day and pour the thick rice water into the clay pot, ensuring complete coating. This coating can be maintained for up to three days.
Wash the pot again with water. You can use a brush again, but no soap.
Allow the pot to dry once more in the sun or a warm space, and it is then ready for cooking.
This article was originally written for and first published on www.agaguru.com by Jutta Hecht.
