Food is a joy and a pleasure enjoyed by every person who has come into this planet. The people of different cultures, regions, races have always enjoyed cooking and eating from time immemorial. The interesting part is the significance of food does not end there … it is the one thing that strengthens and sustains life inside of us more than anything else. And is also one of the most important factors that determine our health. Amongst the different pots and pans available today, the best ones that fully cater to all these 3 aspects of food are clay cooking pots – they preserve the taste, nutritional value, and health of the food. To understand these benefits, we need to compare them to what is commonly used now and the difference clay cooking pots can make in each case:
Conventional Cookware, why is it toxic and unhealthy?
Most conventional cookware these days are made from either metals or chemical laden clay called ceramics. All metals are reactive including cast iron, steel, aluminum, titanium, they leach metal ions at cooking temperature that react with food's nutrients and form toxic compounds – they are of no nutritional value in the body and keep accumulating in blood, tissues, and organs to form the foundation for a sick body and weak immune system. The ceramic pots are full of chemicals that contain metal compounds that leach metal ions like metals do. On the contrary, the right clay pot would be 100% non-toxic as the raw material is naturally inert and does not leach. It will keep the nutrients in food intact.
How do they interact with the nutrients in the food?
The harsh heat from the walls of metals and ceramics destroy essential delicate nutrients like complex carbs, phytonutrients, and vitamins. The water-soluble nutrients present as steam is constantly leaving the pot. This leaves your food nutritionally deficient in more than one way.
How are clay cooking pots different?
With clay cookware, however, the gentle heat cooks food just the way it needs to be – no nutrients are lost and the natural taste and aroma of food stay intact. Most importantly, the steam can be managed well in an ergonomically designed clay pot – all thanks to unique far infrared heat that keeps the lid at a lower temperature than the rest of the pot. So the steam condenses on the inner surface of the lid and keeps falling back into food while cooking. This not only improves the nutritional value of your food but it also makes it taste better!
How to choose the right clay cooking pots for you?
The food cooked in clay pot is a lot healthier than in metal or ceramic pots – with absolutely no toxins and improved nutritional value. But it is extremely important to choose the right clay pot because the market is full of clay pots that are made without its complete health value in mind. As the demand grows and the need to keep prices low, toxic additives are mixed to the clay. this is done in order to expedite drying or for making in slip molds – a faster making method. And the product is now being glazed with the same color as what the fired piece would have turned out to be without the glaze. This is done in order to save time with the finishing, but the same color is used so consumers can think its unglazed. A fully unglazed piece takes longer to finish and require more skill to work on but yields great benefits to cooking.
The best option for healthy clay pot cooking is using pots made from unglazed primary clay or pure clay. They are really healthy as no chemicals or glazes are used and are 100% green, unlike any other cookware. They are fully biodegradable and are equally good for the environment as they are for your health.