Jul 24, 2025
BY: Nayra JainClay slowly absorbs spices and oils, releasing them back into food for a deeper, more natural flavour not possible with modern cookware.
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According to experts, clay’s alkaline nature helps reduce acidity in food, which may improve digestion and balance the body's pH levels.
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Slow, even heat in clay pots ensures essential nutrients like vitamins and minerals stay intact, especially in vegetables and lentils.
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Moisture retention in clay pots means you need less oil or ghee, promoting low-fat, heart-healthy meals without compromising on taste.
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Clay’s porous surface distributes heat gently and evenly, reducing chances of overheating or burning, ideal for traditional Indian dishes.
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Once heated, clay retains warmth for hours, allowing meals to stay hot without repeated reheating that may affect quality.
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Unglazed clay cookware is free from synthetic coatings and does not leach toxins, making it a safer alternative to Teflon or aluminium pans.
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Clay pots are biodegradable, non-toxic and made from natural resources, aligning with sustainable and eco-conscious kitchen choices.
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Rice, curries, and lentils often have better consistency and aroma when cooked in clay, making meals more enjoyable and wholesome.
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Dishes like biryani, khichdi, or dals benefit from slow cooking in sealed clay pots, which concentrate flavour and improve overall taste.
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