Cooking in your MEC clay pots & pans is an easy & natural process. Lara, a nutritionist in New York city, had this to say after using the pots for the 1st time: “I just finished cooking with your pot for the first time. It was fantastic. I am not someone who is good in the kitchen, but your directions are very clear, and the process felt very natural….”
MEC pots are made using the best skill + technology available today. They are sturdy, well built, strong cooking pots & pans made with you, the cook in mind. With proper use & care they can last several decades and more!
Before first use rinse the pot and lid under running water then immerse both in water for 15-20 minutes. Remove & dry the exterior and add enough water to fill the pot half-full. Place it on the stove and start on low heat.
Meanwhile make the following mixture in cup of water:
- 2 tablespoons flour (wheat, rice or arrowroot flour)*
- ½ teaspoon vegetable oil.
- Optional: ½ teaspoon turmeric powder.
*If seasoning a large pot, use 1/2 cup flour to 1½ cups water; if seasoning an extra large pot, use ¾ cup flour to 2 cups water.
Stir thoroughly so it’s without lumps. Then add to the pot, stir and let it cook on stove top at medium heat, with lid on till it thickens a broth. Turn stove off and wait for it to cool down, preferably overnight. The next morning, pour broth out, rinse the pot with water and start cooking!
Cooking with MEC Pure Clay Pots:
It’s important, especially in the beginning to use your pots as often as possible — at least once every 2-3 days. This helps the clay platelets to interlock and get prepared for a lifetime of cooking! You pot/ pan is considered to be ‘fully seasoned’ after its been used 6-7 times cooking ‘wet recipes’ like soups and stews etc.
You can adapt almost any recipe back to your clay pots and pans (the original cookware), quickly and easily. Just remember these few things and you’ll be on your way to creating awesomeness right in your kitchens!
- Increase heat gradually and no need to go beyond medium — Start on low, anywhere between 1-3 (on a scale of 1-10) let it sit there for 5-7 mins and then increase to medium– setting 5 or 6. If cooking food for long periods of time — like more than an hour, reduce heat back to low.
Initially if it seems like the pot is taking some time, bare in mind that at this stage it is evenly spreading the heat to the bottom and the food inside. Once the heat is spread evenly things will speed up and cook quite fast. All the heat given to the pot is locked inside and is being used to cook your food. In most cases you might have to bring it back to low once food gets cooking and boiling.
2. Can cook using little to no Oil. Most of the steam/moisture & oils in the food remain in the pot so a lot of times little to no additional oil/liquids are required. The more it’s used the more non-stick it becomes.
3. Max temperature in the oven is 450 degrees. Start on a cold oven or 250 and increase to desired temperature in 10 minutes.
4. Avoid dry saute till pot is ‘Fully Seasoned’’: don’t dry sauté spices or onions. If the recipe calls for it, add onions, sauté just a few minutes then add other ingredients. Unlike in metals, in MEC pots onions don’t need to pre-saute, they get cooked well even without.
GOOD TO KNOW:
Cook-time:The more it’s used the faster it’ll cook your food, all on medium heat or less!
Stove top & Oven safe
To be used on Gas and Electric cook tops and in the Oven and Solar Ovens. Can also be used on slow cookers/crock machines if they fit inside with 1/2 space on all sides and if manufacturer permits the use of other inserts. While we recommend using with a heat diffuser on gas & electric cook tops, using with the diffuser is a must when cooking on electric cook tops – coil, glass & ceramic.
For best results
Use separate pot for rice/grains, one for yogurt. and all other soups, stews sautés can be made in one.
Let pot cool down to room temperature before putting it in the refrigerator.
Wooden spoons go well with our cookware.
Although dishwasher safe, hand washing recommended. They’re easy to clean because of the naturally non-stick nature of MEC clay. It’s best to avoid harmful and toxic soaps. Just soak the pot in water, sprinkle baking soda and rinse off. If food is stuck to the bottom — soak in warm water, sprinkle baking soda and let it sit for 10 minutes and its easy to rinse off. For tough to clean spots, you can use a scrubber, there is no coating so no fear of scraping any harmful enamels or glazes.
Sit hot pots on pads, trivet or wooden board.
Store your pot only after it is thoroughly dry. Don’t store in damp or closed areas. Store dried pots in ventilated areas. If living in cool areas, its also a good idea to dry your pots in the oven at 250 degrees for 10-15 minutes before putting away.
And finally, we know that although it’s the most time-tested, healthiest & safest way of cooking food, 100% natural clay cookware might be a new concept to some, and we want to assure you that we are here to help with any questions you might have while getting to know and cooking in this amazingly healthy way! Email Us with any questions you might have and we’ll get back to you right away.
Happy Clay Cooking. Wishing You Great Health & Taste !