Do's and Don'ts of using clay wares
Before cooking in:
For water less or oil free cooking you may read following steps:
Unglazed clay pot and lid must be completely submerged in water for at least 15 minutes or more prior to cooking. The unglazed, porous pot absorbs the water. During the cooking process when it is slowly heated, the clay releases steam which gently cooks the food. This prevents foods from drying out. Natural juices and flavours are retained in the pot while nutrients are preserved.
Appropriate temperature settings: Sudden rise or fall of the temperature can cause an earthen pot to crack. Always place your earthen cookware in the centre of a cold oven, and allow it to heat gradually with the oven. Do not allow the clay pot to touch the sides of the oven. When cooking with clay, the heat should be medium or low. Start with low heat and raise the temperature slowly over the course of 5 minutes or so.
· Never heat the clay pot on gas stove or microwave while it is empty.
· Start cooking on a low flame, after 5 minutes increase it to medium. Avoid using high flame for clay cookware.
· Never add anything cold into an earthen pot that is already heated. Adding cold water may cause the pot to crack. If it is necessary to add more liquid to the pot during cooking, only pour a hot liquid into it.
· If your pot is very cold from the refrigerator you should not pour in boiling liquids and not put it in microwave or gas stove immediately.
Placing a hot pot on a cold work surface may cause clay to crack. Secondly, carefully lift the lid, pot may not seem very hot from outside but steam inside can cause burns.