Indian earthen cookware, often referred to as “mitti ka bartan,” has been used for centuries and is celebrated for its unique properties. :
Types of Earthen Cookware
- Handi: A deep, round pot used for cooking rice and curries.
- Kadhai: A wide, deep vessel for frying and sautéing.
- Tandoor: A clay oven for baking breads like naan and for cooking meats.
- Clay Pots: Used for slow cooking, especially for dishes like dal and biryani.
Benefits
- Healthier Cooking: Earthenware is non-toxic and free from harmful chemicals.
- Natural Insulation: Retains heat, keeping food warm for longer.
- Flavor Enhancement: Imparts a unique earthy flavor to dishes.
- Moisture Retention: Helps in maintaining moisture, resulting in tender food.
Cooking Techniques
- Slow Cooking: Ideal for dishes that benefit from long, slow simmering.
- Baking: Clay pots can be used in conventional ovens for baking bread and casseroles.
- Direct Heat: Some types, like tandoors, can be used directly over fire.
Care and Maintenance
- Seasoning: New cookware often requires seasoning with oil to prevent sticking.
- Cleaning: Avoid harsh chemicals; hand wash with mild soap and water.
- Storage: Store in a dry place to prevent mold growth.
Using earthen cookware can enhance your culinary experience and connect you to traditional cooking methods!