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.
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/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.
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.