Have you ever tried handi chicken? If you have, you would know the difference of the taste of the chicken as compared to what is cooked in normal utensils. In the olden times, people in rural India along with storing water in earthen pots or surahi, also used to cook in clay pots or handi, which was healthy and flavoursome. Earthenware had always been an intrinsic part of Indian households, however, now with different types of utensils available, earthen pots are barely used. You will see many urban households have earthen cum terracotta cutlery as showpieces, but not many like cooking in them as the food cooks slower than usual. However, it is also difficult to get pure clay pots as they are glazed and may be hazardous with constant use. Let us look at some benefits of using clay pots.
Benefits of Using Clay Pots in Cooking
According to Ayurveda Specialist at Dr. Vaidya’s, Dr. Surya Bhagwati, “cooking in a clay pot not only has a variety of health benefits but also makes for an easier cooking process and in the end, a more flavorful and nutritious dish. Due to its numerous health benefits, Ayurveda suggests cooking in a clay pot. Cooking in a clay pot is much better than cooking in a normal utensil, not just for its various health benefits, but also makes it much simpler to cook and improves the quality of the food at the end. The porosity and natural insulation properties of clay causes heat and moisture to circulate throughout clay pots. This makes cooking in a clay pot a much slower process but has added benefit of preventing amateur cooks from burning their dishes. More importantly, this causes the moisture and nutrient loss while cooking in clay pots to be much lower compared to cooking in metal or enamel lined utensils.”