CLAY COOKWARE EXPLAINED

There is no healthy cooking without healthy cookware.  Cooking in clay cookware is 100% healthy, non toxic and eco friendly.

Clay pots are multi-functional they can be used for roasting ,baking, tagines, for  rice and grains cooking, soup and  yogurt making and much more .They can be used  on stove-top gas/electric, oven and barbecue using medium to low heat.

As low heat is used when cooking in  clay pots, food is cooked slowly and  there is no need to ‘check’, ‘stir’, ‘mix’ too often.  With most recipes you’re coming back to turn the stove off.    

Clay pot locks steam and retains all the water soluble nutrients. Once the pot is closed, very little steam escapes. As the lid  stays cooler than the pot, steam condenses and is sent  back into the food therefore retaining water-soluble nutrients and reducing the need to add more water, salt ,other liquids and fats.  With the locking in of steam and vapor, the food gets cooked in its own oils and liquids, thus reducing the need to add more oil and / or water.

Clay pot is a great retainer of heat. The heat retained in a clay pot is significantly greater than in any other cookware. This allows the food to cook better and also helps food stay hot longer and  reduce reheating.

Metal utensils  in the presence of heat react with the nutrients present in the form of oxygen, hydrogen, halogens, acids and bases  and get assimilated in the body.  The accumulation of such metal ions in the organs, tissues etc. are the foundation of many illness and a weakened immune system. In clay cooking pots no water soluble nutrients are lost and there’s no interaction with metals or chemicals.