Cooking in your MEC clay pots is one of the most easy & natural process. One of our customers Lara, a nutritionist in New York city, said when cooking in MEC 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. They are sturdy, well built, strong cooking pots & pans made with you (the user) in mind. With proper use & care, they can last several generations!
Before First use: Wet and rinse pot & lid in & out under running water and let it sit in water for 15-20 mins. Take it out, dry with a cotton cloth & follow the below instructions for seasoning:
Seasoning: Fill pot/pan up to half full with water. In a separate 1 cup of water add flour [3 tbsp for small, medium pots, & both size pans, 1/2 cup for Large, 3/4 cup for X-Large], either rice, arrowroot or wheat flour. 1/2 tsp turmeric powder (optional) & 1/2 tsp cooking oil (not lard or butter). 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: Its important, especially in the beginning to use your pots as often as possible — at least once every 2-3 days. This helps the micro-pores to set well 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 cooking pots), 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 — heat setting 5 or 6. All heat given to the pot is locked inside so avoid going beyond medium. Initially if it seems like it’s taking 5-7 mins longer, once it’s hot the pot compensates very well by rapidly cooking food. All recipes cook in just about the same time without going to high.
- You can use less than half of oil and other liquids compared to metal pots. Unless when making a soup you’d add as much water you need for the servings.
- Max temperature in the oven is 450 degrees. Start on a cold oven or 200 and increase heat gradually.
- Avoid dry saute: Till the pot gets ‘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 your MEC clay pots onions don’t need to pre-saute, they get cooked well even without. Also, use oil for sautéing not butter, the milk solids when heated on organic clay might give a burning smell. If you need to add butter, add it in the end (that way you also get the full taste and flavor of butter) .
Cook-time: The more it’s used the faster it’ll cook your food, all on medium heat or less!
Stove top & oven safe: It’s recommended that you use a diffuser on gas & electric cook tops. Must use with electric cook tops.
For best results: Recommended separate pot for rice/grains, one for yogurt. and all other soups, stews sautés can be made in one.
Refrigerator Safe: Let pot cool down to room temperature before putting it in the refrigerator.
Wooden spoons go well with our cookware.
Cleaning: 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.
Storage: 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 30-40 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 with your pots.
Happy Clay Cooking. Wishing You Great Taste & Health!