MITTI COOL Indian Clay Kadai/Earthen Kadai/Dahi Curd Handi/Mud kadai/Clay pots for Cooking/Pot for Cooking or Serving without Lid/Mitti Handi Earthen Cookware_Unglazed for heathy Cooking – 1 Litre

• Unlike the metal and ceramic vessels, these pots are easier to clean and cooks faster. It also enhances the taste and aroma of the spices naturally.
• This mitticool handi pot retains the flavor of the nutrition and gives natural taste to the food
• Clay pots for cooking give you all the Phosphorus,Iron,Magnesium and several other Minerals.Clay kadai being alkaline in nature helps in neutralizing the Ph balance of the food by interacting with the acid present in the food.
• Earthen kadai being a porous, allows heat and moisture circulate evenly making food juicer, Food cooks Perfect without over heating & Burning.
• Oil is not necessary for cooking in a clay pot and thus, it is observed that food cooked in clay pots are much lower in fat than food prepared in any other method.
• Beyond being good for just you and your food, unglazed earthen pots hold a lot of promise for the environment. Because they essentially come from soil, they very readily decompose right back into it when you dispose of them, to be completely bio-degradable, unlike teflon pans and steel pots which take up space in Goodwill aisles or fill up landfills.
• This is one of the best vessels for storing dahi or curd.

How to Use: Before you start cooking in the cooker pan, fill the pan with water or buttermilk for 2 days, which gives the pan better strength. You can serve that water or buttermilk with the meal. After you wash do not straight ways put the cooker on the stove Allow it to dry for a while. While you wash, soak the cooker in boiled water for about an hour to retain its strength and then use sponge to clear stains. It is advised to check the lid is properly tight before use. DO’S – Before first use, soak the cooking utensils in water for an hour and give them adequate time to dry. Once the utensil dries, coat it with olive oil. Then proceed to fill it up to three-quarters with water and heat it for at least an hour on low flame, on a stove with a heat diffuser on. Note that this is only to be done once, before first use.–Give your vessels enough time to dry, this helps to retain their natural finish. Make sure to put a cushion of tissue/cloth between each product while stacking. These vessels without any metal attachments are microwave safe, so you can heat conveniently yet eat traditionally. Only cook single item at a time in the clay cooking vessels at low flame. Use a Cloth or a stand to keep the hot Tawa/Cooking vessels. (Due to Temperature difference between hot Vessel and Cold platform, The Pot might develop crack from inside which on cooking, Some part might chip off) DON’T: Don’t Use a stainless steel/metal scrubber to clean. Don’t cook multiple items at once in a clay cooking vessel.