Frying Pan:

The most significant feature of Clay Pots is the presence of millions of microscopic pores that aid in the cross-circulation of moisture and heat into and out of the pot. Clay is alkaline in nature and neutralizes any acid content present in food. Clay pots are recommended for preparations that demand a lot of care and attention like the shallow fry preparations, as food never sticks to the bottom of the pan even if you forget/leave the dish unattended. Further, it takes a very less amount of oil to cook/fry making it a healthier choice. In a nutshell, switching to clay pots is an ideal for the health and well-being of your family.

Curd Setter / Serving Bowl:

When Curd prepared in the mud pot (curd setter) the wholesome goodness of curd is further improved, and it absorbs its natural taste and flavour.

Tawa:

The term Tawa by itself means nothing but it’s the kind of pan that you use to cook on it that gives it its name. So what is a Mud Frying Tawa? It’s actually one of the traditional cooking vessels made out of earthen clay that has been put in great use in India, especially by the villagers. They make chapatis in it and they also use it for fry food because of which they even have an add-on benefit for your health as it controls the use of oil thereby reducing the fat content in food.

The Convex shape of the Tawa help to keeps a moderate amount of liquid within it while cooking/shallow frying.

Benefits of Mud pot:

• This pot is made of fresh and natural clay locally available in the Palakkad region. No chemical is applied to make it smooth or shiny. It has all the goodness of the clay pots used by our grannies. So, it is a safe and healthy choice for all of us.
• Clay is somewhat porous so heat and moisture circulate through the pot, unlike metal & enamel pots therefore it is perfect for slow cooking without overheating. This helps to retain all the natural vitamins and minerals of the food. Clay pots add many essential nutrients like calcium, phosphorus, iron, magnesium and sulphur to food.
• Clay is alkaline in nature, hence it interacts with the acidity in the food and neutralizes the pH balance. Thereby reducing the common stomach problems, that even youngsters in the grab of due to excessive consumption of Fast Foods.
• Compatible with gas stoves, microwave ovens & traditional chulhas.
• Retains heat for a longer period. Thus keeping your food warm for a longer duration avoiding repetitive re-heating.

  How to Clean:

  For general and deep cleaning, allow the earthen pot to soak overnight in the sink in water mixed with baking soda. Add 3 tablespoons of baking soda per liter of hot water. Wash the pot with a soft bristle brush or nonmetallic scrubbing pad. Do not use abrasive scouring powders because they will clog the pores and make the pot useless. Salt or Ash can be used as a non-toxic alternative to chemical cleaners. Sprinkle salt / Ash into the pot and scour it using a scouring pad. Rinse the pot with warm water and allow it to dry.

  If any mold forms during storage periods sprinkle baking soda inside the pot, then rinse with warm water using a brush to remove the mold. If clay pores become clogged, the pot should be cooked in boiling water for about 30 minutes.

  Never use soap or detergent because the porous nature of clay will absorb the soap. The detergent may leave an unpleasant soapy taste and this flavor will leach back into your next clay pot meal.

  Storage:

  After washing, make sure to store your earthenware in dry and well-ventilated areas. This will eliminate the risk of mold growth inside the pot.

  If bacterial growth is of concern, dry the pots in a 200°F oven for 30 minutes before storing in a cool, dry place.