Clay cookware, The new muse

Clay cookware is popular for all the right reasons. For example, consider the artistic worth of a cooking vessel that also serves as a lovely serving dish, or the cultural significance of a connection to genuinely ancient culinary practices. Cooks may struggle to explain why their favourite recipes turn out better in clay, but they know it’s true on a semi-mystical level.

Clay pots give you all the Phosphorus, Iron, Magnesium and several other Minerals. Clay being alkaline in nature helps in neutralizing the Ph balance of the food by interacting with the acid present in the food. It is also porous, allowing heat and moisture to circulate evenly making food juicer, food cooks perfectly without overheating & Burning.

Here’s what I know about the scientific advantages of using earthenware in the kitchen. Clay takes longer than cast iron to bring food to a boil, but it does it more uniformly, so the food receives heat from all sides, including the lid and bottom. Clay warms up evenly without searing hot areas like cast iron or steel.

Say for instance, you are cooking eggs. In metal, the whites get this crusty edge, but in clay, they come out softer, less rubbery.

Be it rotisserie chicken or a good ol’ steamed fish recipe, the clay pot is the best cookware to make them to get that nice steamy perfectly browned texture.