What Exactly Is A Dutch Oven, And Which Is The Best?

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What Exactly Is A Dutch Oven, And Which Is The Best?

By Definition, a Dutch Oven is a name given to a two piece cooking utensil that includes a pot along with its well fitting lid. It has thicker walls than a regular pot and it is used on the stove top or in the oven for cooking anything from soups, stews to all kinds of rice and other casseroles dishes.

Ideally a Dutch oven should work both on the stove-top and in the oven; this gives the pot greater flexibility & makes it multi functional.

…MEC Dutch ovens require little to no monitoring when cooking. You’ll have to stir only occasionally. Heat given to the pot is held inside so all recipes can cook beautifully just on medium heat, and many times you can conveniently…

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Safest Cookware | Why Glazing Was Not An Option.

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Safest Cookware | Why Glazing Was Not An Option.

So what is so bad and unsafe about this paint like substance and why is it strictly labeled “toxic, do not pour in the drain”? Glaze is a composition of about 10-17 different chemicals –different ones put together to form a ceramic paint that is toxic in its raw form and generates toxic fumes during firing. How much of it could then leach into food, and the harm thereof, was another big question?

Just out of curiosity, I searched some more to see if there were really any non-toxic glazes –surprisingly…

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How to Cook Pasta?

Author:   |   Date Published:   |   Categories: How-To Tutorials for Clay Cooking • Recipes

The directions are the same when cooking pasta in your pot. You don’t have to wait for the water to boil.
Add pasta to water on the stove (don’t wait for the water to boil), close the lid and let it cook, check the pot in 20-25 minutes. Using a fork, press the pasta against the wall of the pot to check if it’s cooked. If it’s not cooked give it a few more minutes, check again in a few minutes and turn the stove off when the pasta looks like it’s almost done. Turn the stove off and give it 5 minutes and until al dente…

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Living Cancer Free: What Cookware to Use?

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Is it just a coincidence or is there something more to the fact that many, many civilizations around the world that cooked and eat food from pure-clay pots were also cancer-free??

The community that I come from is living proof of this fact. I come from a community in South India and lived there 24 years of my life. I knew one person in all my years that had cancer (and that one person was a tobacco addict—so the connection there is obvious). And no, it’s not because people there couldn’t diagnose it—India is one place that a pressing health problem, especially one that has such drastic results, cannot go un-diagnosed. The medical science has been around for more than 4 to 5 thousand years.

I think it’s because by cooking in clay people were able to eliminate one main way for carcinogens…

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Cook your Best Soups & Stews… No Taste of Metals

Author:   |   Date Published:   |   Categories: How-To Tutorials for Clay Cooking • Non-toxic Cookware

One of the first things that convinced me that Clay Cooking was a worthy pursuit to dedicate my life was after tasting a soup with lentils cooked in a clay pot!  So many years later I still remember the taste, it was like nothing I’d tasted before, there was so much more flavor and richness to each grain of lentil.  My experience since that 1st time has only increased in appreciation for food cooked in clay…

It’s very easy and quick to make soups in your clay pots.  Here’s a list of few things to keep in mind:

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Easier & Healthier Beans & Lentils Cooking

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Easier & Healthier Beans & Lentils Cooking

Love the idea of home cooked beans, but having trouble getting them to cook right? Beans turning out half cooked? Dry or Thirsty? Cook them in your MEC clay pots to get evenly cooked, moist, delicious & nutritious beans or lentils every time.

All pots are not made equal and depending on the pot you’re using, the food can have different results. When made in an inert, unglazed 100% natural clay pot, the pot does not react to the food and there is no leaching of it’s ingredients — like with metal, glazed or enameled pots. Your beans & lentils cook with far-infrared heat emitting from the walls,..

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Steaming Vegetables: Juicy, Full of Flavor & Nutrients.

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Steaming Vegetables: Juicy, Full of Flavor & Nutrients.

It’s very easy to steam vegetables in your MEC pots. All you need is your pot and its lid, no additional gadgets needed. Steaming vegetables in you MEC clay pot takes less time and the vegetables get cooked more thoroughly without losing their shape, taste AND Nutritional Value. Steam locking lids hold all the steam inside making your veggies very juicy and delicious!

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WELCOME TO OUR BLOG

Author:   |   Date Published:   |   Categories: Recipes

As much as we are about clay cookware we are also about cooking healthy food in the clay pot so to that end we have started our blog where you will find many healthy clay pot recipes from around the world, cooking tips and How-To tutorials on using your pots for the multi-cooking functionality it was…

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Baking & Roasting in Clay — Make your best Turkey Ever… Brown on the Outside, Moist & Juicy on the Inside

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Baking & Roasting in Clay — Make your best Turkey Ever… Brown on the Outside, Moist & Juicy on the Inside

Are you tired of baking that bland, dry turkey every year?.  Tired of having to add so much oil and other liquids that have some crazy, unhealthy ingredients just to make it turn out moist?  Then you should be baking yours in clay this year. Our X-Large pot fits an entire turkey!

The unique and even-far infrared heat lets seasoning and spices penetrate much deeper into the meat, filling it with the rich taste and flavor from your seasoning.
No metals in the pot, and pure-clay is non-reactive so all you will taste is your delicious turkey. Not the foul taste…

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Healthy & Green Cookware

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Healthy & Green Cookware

Many people think that cooking in clay pots is the new fad, but this is far from the truth. In fact, cooking with clay cookware dates back to our earliest and oldest civilizations. Despite the numerous differences with civilizations of the past, the one binding feature seems to have been their practice of cooking food in clay. From the Japanese in the East, to the Native Americans in the West, all our ancestors seemed to have shared this common ground.

While some may argue that they were probably not advanced enough to use other material, their expert use of metals like copper, bronze and iron, rule out this argument. For all we know, they might have had much more knowledge of the benefits of cooking in clay pots than we do today, and here is why:

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