Cooking in pure clay is as old as history and as new as tomorrow! Here we expound it’s mysteries, myths and truth and discuss how it can be of value to modern day problems.
In recent years, nontoxic cooking has shifted from a niche lifestyle choice to a public health priority. From the kitchen tables of American families to the highest levels of government, the tide is turning toward safer, cleaner ways of preparing food.
This shift isn’t just about what’s on the plate but also about what it’s cooked in. Conventional pots and pans, often made with metals, synthetic glazes, and industrial coatings, can leach harmful substances into food, especially when exposed to high heat or acidic ingredients. Over time, these toxins accumulate in the body, contributing to long-term health risks.
Now, even policymakers are recognizing the urgency. The White House recently emphasized the dangers of toxic additives in the American food supply, highlighting their potential impact on everything from childhood development to chronic illness. Legislative proposals and FDA actions, like the recent push to remove artificial food dyes from food and medicine, are part of a growing movement to eliminate toxins wherever possible. This cultural and regulatory momentum has made nontoxic cookware more than just a trend—it’s become a necessity.
The Market’s Missing Piece
While grocery shelves are filling with organic produce, cleaner snacks, and minimally processed foods, the cookware aisle tells a different story. Many so-called “green” or “eco” options still rely on coatings, chemical bonding agents, or hybrid materials that compromise their safety. True nontoxic cookware completely free from metals, chemicals, and glazes, is still rare.
This is where Miriam’s Earthen Cookware steps in to fill the void. Made from the purest primary clay sourced in the USA, Miriam’s pots and pans are handcrafted without additives, coatings, or synthetic materials. The result is cookware that’s not only safe but also enhances the quality and flavor of food.
The Miriam’s Difference
100% Non-Toxic Clay — No glazes, no chemicals, no hidden metals.
Nutrient Preservation — Gentle, even heat protects vitamins, minerals, and natural flavors.
Natural Mineral Release — Today’s farming methods often depletes food of vital nutrients. These pots, made from pure, mineral-rich clay, restore balance by replenishing essential minerals like calcium, magnesium, and iron present in it, during cooking.
Made in the USA — Sustainable, ethical production from locally sourced clay.
Cooking in Miriam’s is about more than avoiding harm, it’s about actively improving the nutritional profile of your meals.
From the Top Down: A Movement Gains Strength
With health experts, government agencies, and conscious consumers pushing for cleaner living, the demand for nontoxic cookware is growing rapidly. Miriam’s Earthen Cookware is proud to be part of this movement, offering a truly safe and effective option that aligns with the larger vision of toxin-free living.
Their mission is simple, cooking should heal, not harm. Miriam creates cookware that’s safe enough to use every day, for this generation and the next.
From the Kitchen to the Table
The timeless design of Miriam’s Earthen Cookware also makes it ideal for serving. Whether it’s a slow-simmered stew, a hearty roast, or a fresh-baked loaf of bread, Miriam’s pots retain heat beautifully and elevate the presentation at the table. They are more than cooking vessels, they’re heirlooms in the making.
As the shift toward toxin-free living accelerates, nontoxic cookware will no longer be the exception: it will be the standard. And Miriam’s Earthen Cookware is ready to lead the way.
Rachel loved greens for its nutritional and health benefits but could not find a way to cook them that could let her family of 3 kids enjoy this amazing gift of nature. Seeking ways to ignite the family’s love for greens, she explored different cooking methods such as steaming, sautéing, blending, roasting, and stir-frying… and then came across Miriam’s Earthen Cookware. One of the first recipes she tried was her greens, and finally she found what she was looking for…
Here’s what she had to say about this:
“…At first I was skeptical, but after cooking some kale, spinach and Swiss chard, I was SOLD!!! The pan was awesome!!!!. The greens turned out perfectly cooked and the green color stayed!.”
Spinach is one of the most popular greens known for its high nutritional value and numerous health benefits. It is rich in vitamins A, C, and K, as well as minerals like iron and calcium. Spinach is also a good source of antioxidants, such as beta-carotene and lutein, which can help protect the body from oxidative stress and reduce the risk of chronic diseases. Additionally, the high soluble fiber content in spinach can aid in digestion and promote gut health. Cooking spinach the right way is important to retain its nutrients so it can additionally support healthy skin, hair, and bones because of its nutrient-rich profile.
Kale
Kale has gained popularity in recent years due to its impressive nutritional profile. It is packed with vitamins A, C, and K, as well as minerals like copper, potassium, and manganese. Kale is also known for its high antioxidant content, and just like its friend, Spinach, it can help protect the body from oxidative stress.
Collard Greens
Collard greens are a nutritious leafy green vegetable that are rich in vitamins and minerals. They are an excellent source of vitamins K and C as well as folate and calcium. Collard greens also contain antioxidants and fiber, making them a healthy addition to your diet.
Some others gaining in popularity recently are:
Moringa leaves:
Are highly nutritious and offer a wide range of health benefits. They are rich in vitamins, minerals, and antioxidants, making them a valuable addition to a healthy diet. Some of the key nutritional benefits of Moringa leaves include: Vitamins: Moringa leaves are a good source of vitamins A, C, and E. Vitamin A is essential for vision health, vitamin C boosts the immune system, and vitamin E acts as an antioxidant, protecting cells from damage. Minerals: Moringa leaves contain essential minerals such as calcium, potassium, and iron. Calcium is crucial for bone health, potassium helps regulate blood pressure, and iron is important for red blood cell production.
Antioxidants: Moringa leaves are packed with antioxidants like quercetin, chlorogenic acid, and beta-carotene. These antioxidants help protect the body from oxidative stress and inflammation. Moringa leaves are a good plant-based source of protein, containing all nine essential amino acids. Protein is essential for muscle growth, repair, and overall body function. Moringa leaves are high in fiber, which aids digestion, promotes gut health, and helps regulate blood sugar levels.
Including Moringa leaves in your diet can provide a nutritional boost and support overall health and well-being.
Watercress leaves:
Offer a wide range of health benefits. They are rich in vitamins A, C, and K, as well as minerals like calcium, potassium, and iron. Watercress leaves also contain antioxidants, such as beta-carotene and lutein, which can help protect the body from oxidative stress and reduce the risk of chronic diseases. Additionally, watercress leaves are a good source of soluble fiber, which can aid in digestion, promote gut health, and regulate blood sugar levels. Including watercress leaves in your diet can support healthy skin, hair, and bones due to their nutrient-rich profile.
What is the best way to cook these greens to maximize nutrition and flavor?
Traditional methods of cooking in metal or ceramic pots cook these delicate foods with a harsh form of heat known as near-infrared heat. This heat is known to damage the delicate nutrients and render it void of its rich nutritional composition. Also, a lot of steam is lost while cooking in this way, and these more delicate foods can burn easily in them. Also, the chemicals and metals from the coating and the core raw materials reactive with the nutrients (bio-chemicals) and leach into the food!
So what is the alternative? How about clay — Natural clay is the most ancient cooking materialused from time immemorial. Various cultures from around the world have used clay cookware for centuries. Miriam’s Earthen Cookware is a pioneering company in the US making clay pots and pans from fully tested pure and 100% primary clay without the use of any additives or toxins. The unique design and the special features they have incorporated into the cookware allows for any recipe to be completed quickly and efficiently on different heat source available in our modern kitchens.
When cooking in Miriam’s clay pots, first, the heat is different. In this case, it is the nutrient friendly far-infrared heat cooking your food as opposed to the near infrared heat discussed above. Just like the heat the earth generates that promotes life, the heat that these “earthen” pots generate does not damage the nutritional cells in food. Secondly, there are no metals interacting with your food and leaching in and also because it is gentle heat. There is no scorching and burning of food like it happens with their conventional counterparts. Let us look at different types of cooking methods for greens to maximum nutritional value and give you delicious tasting food.
Steaming
Steaming greens in Miriam’s involves cooking the greens in a small amount of water, allowing them to retain their color, texture, and nutrients. Steaming also helps to preserve the water-soluble vitamins, because unlike in metals, the steam is naturally condensed by Miriam’s special lids, and sent right back into the food. When cooking in Miriam’s, you don’t need a steamer or a steam basket. All you need is your pot and the lid! Add water, about 1/2 inch up from the bottom, then fill the pot with the greens. Cover and let it cook on medium-low heat for about 20 minutes. Then, open the lid, add your seasoning and salt. Natural seasoning is always recommended. You could do a combination of a small pinch of turmeric, chili powder, coriander powder and crushed cumin seeds and a pinch of salt. Less seasoning compared to other pots is needed when cooking in Miriam’s because the taste and flavors are locked inside with the gentler hear cooking.
Finally, drizzle with some oil and delicious steamed grains are ready for consumption! Serve as a side or main course with other sides like unleavened bread, freshly steamed rice or quinoa.
Sautéing
Sautéing greens in Miriam’s Earthen Cookware is a healthy and effective way to cook your greens while retaining their nutrients. Miriam’s Earthen Cookware is known for its ability to distribute heat evenly, and cook without damaging delicate nutritional cells in the food. This can help preserve the vitamins and minerals in the greens. When sautéing greens in Miriam’s, use a small amount of oil over medium-low heat and cook the greens with lid covered for 15-20 minutes. Add seasoning like crushed garlic (2-3 cloves for 2-3 bunches of greens), freshly ground cumin seeds (1-2 tsp) and a sprinkle of sea salt in the end.
Benefits of Cooking Greens in Soups, Stews, and Other Recipes like Casseroles
Cooking greens in soups, stews, and casseroles can be a delicious way to incorporate these nutritious ingredients into your diet. When greens are added to soups and stews, they not only enhance the flavor but also provide a wealth of health benefits. This cooking process allows the greens to release their nutrients into the broth or sauce, making it a nutrient-rich wholesome one-pot meal.
In addition, cooking greens in soups, stews, and casseroles can help retain water-soluble vitamins like vitamin C and B vitamins. The combination of flavors in these dishes can make eating greens more enjoyable for those who may not be fo/nd of them in their raw form or plain form.
By incorporating greens into various recipes like soups, stews, and casseroles, you can create hearty and nutritious meals that are both satisfying and beneficial for your health.
Conclusion
To retain the maximum nutrients while cooking greens, using Miriam’s Earthen Cookware is essential. Miriam’s clay pots provide a gentle far-infrared heat that preserves the delicate nutrients in the food, unlike the harsh near-infrared heat from metal or ceramic cookware. This gentle heat ensures that the greens are not rendered tasteless and void of their rich nutrients at the end of the cooking process. Additionally, cooking in Miriam’s clay pots prevents metals and chemicals from interacting with the food, eliminating the risk of leaching. The unique features of Miriam’s Earthen Cookware allow for efficient cooking on any heat source while maintaining the nutritional benefits of the greens.
The best option for cooking any vegetarian dish like greens for your family is Miriam’s 100% non-toxic large pan or pot, with it you can cook for three and up to six people at the same time. You can mix the greens and fill it to its maximum capacity, they tend to shrink a little after cooking and this will give you a large amount of food to serve, you can also easily prepare meat stews such as chicken or beef in this pan and pot. For smaller groups or families we recommend Miriam’s 100% non-toxic medium pots and pans.
PureClayCooking 