Planning to buy the best clay cookware? First of all, congratulations on moving towards the healthiest way of cooking. You are already half-way through making the right choice for your family’s well-being. But you need to be a bit careful while choosing the best one as they are not all alike. While the right clay pot can ensure healthy and non-toxic food for you and your family for whole your life, a clay pot contaminated with chemical glazes and enamels may put you back from where you started – toxins leaching into your food and making you a bit more sick with every meal.
When you go to buy a metal pot, you can get a cheap one for less than $20.00 and go all the way up to $500 a piece, similarly for clay pots, certain aspects make some better than the other. Here are three important things that you need to keep in mind:
- The health of a pot depends on the purity of its raw material. Make sure it’s made from pure-clay – 100% tested, certified non-toxic primary clay with no chemicals or glazes used in making or finishing. Ask the company if it can guarantee that its clay pots are made without additives. Beware of false claims like purest form of clay (primary clay) cannot be used in its natural form to make pots on commercial scale, as it is very much possible and those who care enough about your health are making it possible despite all the challenges involved.
- As pure-clay pots can break while handling, cleaning or cooking if proper care is not taken, make sure the company backs up such contingencies by a good warranty. When you spend money on a good quality healthy clay pot, you should have at least some kind of assurance so you don’t have to bear the losses alone.
- Make sure it’s a multi-functional clay pot. As pure clay has many natural properties (like being non-stick, good heat retainer, breathable etc.), an ergonomic design can make a pure-clay pot useful for different types of cooking, i.e. slow cooking, yogurt making, rice/grains cooking, making soups/stews and pressure cooking.
While the water-soluble nutrients get lost as steam in conventional metal pressure cookers because the steam has to be released before lid is opened, things are entirely different in pure-clay pots. If designed ergonomically, the steam will condense at the inner side of lid and settle back on food as soon as it’s done, preventing any loss of water soluble nutrients as steam.