Affiliate Program (5)

  • By joining our program you help promote a unique and healthy method of cooking food that is also 100% earth friendly. 
  • You also help promote an American Brand for American Jobs.
  • And in doing so, you EARN high commissions on each sale!! 
  • Signing up is easy and takes just a minute.
  • There is no risk, no contracts, no fees, and it’s free to join.
  •  You get access to up-to-date performance statistics and marketing material and other promotional tools all of which we will provide for you.
  • By joining us you become a part of a network of people who are working hard to make the world a better place for us and our future, one clay pot at a time!

Anyone who is given to Healthy Cooking, Natural living and loves and appreciate the goodness of nature and its great potential to us can participate in our affiliate program.

You can promote our products on your website, blog, social sites (Facebook, twitter, etc.) or e-newsletters. Using print media or even word of mouth (using unique code for tracking). In stores (by display marketing with trackable unique codes).

To join our affiliate program all you need is a PayPal account to receive payments.  When you sign up here by completing the form, you will receive a login and password to your email address.  Using this login and password you can access your unique affiliate area that has information on your assigned ID and all other information you need. 

Each Affiliate will get a unique ID and/or uniqcodes both of which are tracable and let us know the origin of a given sale.

If promoting online you can either use text or banner ads with links that hold the codes and can direct your referrals to specific pages on our site or directly to our store page where the customer can make a purchase.

If promoting on print media, in stores by display ads or even word-of-mouth, we will give you a track able code called uniqcode that comes with an incentive for the customer to use them. For instance, if you’ve been assigned a code: ‘FRDG5673’, you will give this to your customer to use during checkout and let them know they can save $5.00 on their order by using the code. This code is trackable and you will receive credit for sending that customer to our store.

Commissions are held for a period of 1 month from any purchase to protect the Company in the event of any chargebackS that may occur. We pay all Commissions accrued and payable to Affiliate within 7 days of the first day of each month. If your total on the payment date is less than $10.00, then that balance will be held over to the following month, and paid together with the Commissions due for that month. If at any time, the balance of accrued and payable Commissions is held over for 2 consecutive months, we will pay all accrued and payable Commissions to Affiliate in the third month, regardless of the total amount owed. Payment is made via the Affiliate’s PayPal account.

Cooking & Care (29)

Traditional crock machine recipes are healthier when cooked in MEC on the stove-top because:

  1.  Long hours of cooking in metal or ceramic pots is one of the best ways to let chemicals like cadmium, lead, petalite (lithium) and metal ions [Al-Aluminium, Ni-Nickel (steel), Ti- Titanium (steel), MO – molybdenum (steel), Cr-Chromium (steel), Fe-Iron (steel)] leach into your food.  While food is breaking down its bio-chemicals are available for reactivity, and that heat is conducive for such reactions.
  2. Heat generated from the traditional crock insert is harmful to the food tissue and destroys the vitamins, mineral and proteins.  One of the reasons why people switched to slow cooking was to prevent this, but the long hours of cooking does the damage anyway.

Cooking in MEC on the stove top does just the opposite.  Since the pot is 100% inert you don’t have to worry about anything leaching into your food.  The food remains pure, & unaltered.

The fact that they can cook any slow cooker recipe within 2 hours max, is another awesome benefit.  The unique far-infrared heat from MEC pots can cook the same food in less time on medium heat or less (stove top) than the many, many hours of cooking in the slow cooker.  And no, the shorter time or the higher heat does not damage nutrients in this case. Being made from “earth” MEC pots cook with heat that causes no damage to nutritional cells so all the nutrients are preserved intact.

Most beans, lentils, soups cook within 40-50 minutes (compare it to 6-8 hours in a slow cooker).  Beef bone broth, a typical slow cooker recipe that takes 12 hours minimum in a slow cooker, can be done in 2 to 2.5 hours at the most (6 qt quantity).  The broth is fully done, the minerals extracted intact, and is more delicious and nutritious than traditional long hours of cooking.

Off course one might think that the slow cooker is more “convenient”, but what is convenience if its bad for our health and can make you sick?  And besides cooking in less time is what is truly convenient, all it takes is a little bit of planning.  If it means your food is going to be far more nutritious, non-toxic and healthy, it is totally worth making the switch.

You can also use MEC for slow cooking in the oven and the food can cook without much monitoring and much faster. Also, the fact that you can fit more than one pot at a time inside is a clear advantage over using the slow cooker machine. Here is how to do this:
Put all your ingredients together in the pot and set temperature to ‘bake’ at 200 – 230 D Fahrenheit and set timer — a little known feature that lets you use the oven for timed cooking much like a programmable slow cooker – choose 3-4 hours for meats or 1-2 hours for vegetarian recipes, beans or when cooking grains. Once the set hours are complete the oven will automatically turn to warm (in most cases, 170 D F) and in a few hours will shut off. With most ovens, you can also set a delayed start. We encourage you to read the oven’s manual to find any other information while setting this up.

Copper diffusers throw out a lot of heat and do so quite unevenly.  Usually the center could have a lot more heat than the outsides and this type of uneven and high heat could cause your pot to crack.  So avoid using a cooper diffuser with your MEC pure-clay pots and pans.  Diffusers made of cast iron, carbon steel or aluminum should work fine.  If using on glass/ceramic cook tops, we recommend this ventilated diffuser as opposed to a non-ventilated one.

Heat in conventional pots let moisture break into steam right from the start. This steam that quickly builds up inside needs an escape or the pot could burst because the entire pot and lid get very hot and cannot condense it.

With pure clay, steam builds up only when the food is almost done cooking. And the inside of the lid stays cool enough to melt steam. With the unique lid design it gets directed right back into your food. Because of the way steam is managed right inside the pot, there is no need for a hole to let it escape.

This feature is exclusive to pure-clay cooking and is one of the reasons why food is nutritionally dense — the steam escaping the pot/pan is essentially water soluble nutrients, vitamins & minerals.

More information on MEC’s unique steam management properties are explained on this link.

The MEC Large Pan is ideal for this, you can make sourdough bread once it is fully seasoned, by then it would be naturally non-stick.

A heat diffuser is used to spread heat evenly to the bottom of you MEC pot and/or pan.  Almost all automatic cooking ranges have a certain amount of unevenness to the way they distribute heat.  This is more so with electric stoves which is why a diffuser is a must use when cooking on electric stove-tops, like coil, glass or ceramic cook tops.

A diffuser is recommended for gas stoves too (ones that burn with a flame), but these stoves disperse heat more evenly than electric.  So as long as you know that your gas stove disperses heat fairly evenly, you may not need a diffuser.  But if you’re unsure, we recommend using one.

If using the pot for long hours of slow cooking either on gas or electric, please use a diffuser.

Off course you don’t need to use a diffuser when cooking in the oven.

You can see & get your diffuser towards the bottom of our MEC products page.

Clay pots are very easy to clean! Most times you can wash it with plain water and a sprinkle of baking soda. Rarely does food stick to the bottom; and if that does happen, soak the pot in hot water and sprinkle baking soda let it sit for 10 minutes, clean and rinse it off. Avoid dishwashing.  And avoid using any toxic dish wasing soap.

Let the pot dry thoroughly before putting it away.  Depending on the temperature and humidity, the pores can hold water for longer than it looks, so after washing you wipe the pot with a dry cotton cloth and leave it upside down on the counter to dry completely.  This could take about a day or two depending on where you are and the weather there. Once the pot is fully dry store it in an airy open spot, avoid storing in closed, damp places.  Store the pot with its lid sitting next to it.

After making yogurt in your MEC pot, you can let it stay for as long as it’s finished. While cleaning the pot for the next batch you may see some residue that’s not coming off easily.  Here is what you can do to clean your pot thoroughly:

Apply some warm water on the spot that’s hard to clean, rub with hands and let it sit for 5 minutes, and scrap off with a metal spoon.

Swooshing just a little water around the pot, pouring it out and then pouring the milk in, will also reduce the sticking.

It is typical for the pot to acquire a general smell of food. It is not an obvious smell and should not be of a concern.  Because it is an unglazed porous pot it takes in some of the fragrances from the food but this does not cause any mixing of flavors while cooking other dishes in anyway.

If the smell is bothersome, please do the following to eliminate it:

Fill the pot ¼ way up with water, add 1 cinnamon stick and steam for 10-15 minutes till you see steam build-up inside. Open the lid partially to let some of it out. Let it cook this way for an additional 10-15 minutes. Turn stove off. Wait for it to cool down just a little bit and pour water out while it’s still hot/warm. Wipe pot and lid with a cotton cloth and set it aside to dry.

Store with lid open and in a well ventilated place.  Avoid storing in closed or damp areas.  Occasionally (once every 2 months), it’s also a good idea to dry your pots on the stove top at the lowest setting for 5-10 minutes or until warm to touch on the outside, before putting away. The pots can be stacked one inside the other.

More information on using  MEC cookware as a  Rice cookerSlow cookerDutch OvenYogurt makerBread baker, and roasting.

Although it is not a must, we do recommend using different pots for different types of cooking.  Setting aside one pot for rice, other grains, soups, stews, etc. One for yogurt and milk/dairy deserts, jellies, jams preserves etc and if you like making your chai/tea, brewing your coffee or making other herbal decoctions in pure clay pot, it works best to set one aside for that.

Doing it this way lets the pot cook that specific type of food much faster and better each time.

Most times it’s enough to wipe the pot with a cotton cloth after washing. But sometimes, if the pot didn’t get used back to back a few times after the 1st seasoning it may not have had a chance to shrink and so it may hold moisture for a little longer. Or if you’re living in cold or very humid areas it sometimes might take a little longer to dry. In these cases you can help the pot dry faster by wiping with a cotton cloth after washing and dry it on the stove-top on lowest setting for 10 minutes or in the oven at 250 D F for 10 -15 minutes. This just needs to be done a few times and you will see the pot drying faster after a few times of doing it this way.

MEC made from 100% pure and primary clay is inorganic and does not promote the growth of mold or mildew by itself, i.e. you can store a unused MEC pot for years without any mold growing on it.  Mold or mildew occurs only in the presence of organic matter (food) and moisture, in most cases this happens if the pot was not cleaned and dried properly before storing away, and most times happens when the pot is still new and not “fully seasoned“.

Please note two important things:

1. This mold/mildew is not toxic and is easy to clean off; mold is toxic when it feeds off of toxins like in drywall, cement etc.

2. It only grows on the surface and not between the walls. We’ve tested to see if there’s anything that grows in between and have found none.

Sometimes if the pot didn’t get used back-to-back a few times, the seasoning process may not be complete and this could let the pot hold some moisture, which sometimes can cause mold or mildew to grow. Using it about 4 to 5 times after seasoning, before putting it away — if you have to — will ensure it gets fully seasoned and the pot will not hold moisture. If for some reason you are unable to use the pot this way just wipe with a cotton towel after washing and dry it out on stove-top on low setting with lid off till the rim of the pot is warm to the touch.

We are also noticing that mold or mildew happens, sometimes, more with pots used on glass cook-tops.  Off course it’s not always easy to change to gas, and for some, it may be hard to add a standalone single gas stove either, but drying the pot some more can prevent mildew when using on glass or other electric stoves. Drying the pot on the stove (with diffuser) when the pot is still new, will help release any moisture trapped in the walls in this case.  After some uses the pot can naturally air dry.

Here are steps you can take to clean the pot to get rid of the mold and prevent it in the future:

Wash the pot thoroughly with some vinegar and lemon juice, scrub this mixture throughout the walls of the pot, rinse, drain water and wipe with cotton towel to dry it out. Following this, dry it out on stove-top on low setting with lid off till the rim is warm to the touch. Let the pot cool down before putting it away. This should help get rid of the mold and prevent it from growing again.

Please store with lid open or partially open and store on a rack or right on the stove-top to allow for adequate air circulation.  The pots can be stacked inside each other (but keep lid aside).

Steam leaving the pot is essentially water soluble vitamins and minerals — 9 out of the 13 vitamins and minerals are water soluble — and in most cases, with conventional cookware, almost all of it is lost during the cooking process.

The heat from your MEC pot is uniquely food-friendly — it first spreads the heat evenly then cooks the food to completion before steam can be released out of the food and the pot.  As a comparison, in metal/ceramic pots, food is steaming in about 5 minutes into cooking but the food itself is not even half cooked, with MEC on the contrary, steam is first visible when food is about 60-70% done cooking.

When the food does start steaming, the special design of the pot & lid allow it to circulate inside and let food cook with its own steam pressure.  The straight walls of the pot made in concentric circles, the inner flute on the lid and a cool underside of knob allow for steam to rise, get condensed and drop right back into the pot/pan.  So in this case, the steam that’s released late in the process stays inside by this natural condensation process.

By now food is almost done cooking and if you see steam escape,  you can turn the heat to low till fully done, if need be. Or in many cases turn the stove off.

My Lid is from the ‘Regular line’ but has a slight wiggle, is that a problem?

Please note, lids might have a ‘wiggle’ or ‘rock’, this is something that forms naturally during firing.  When we fire the pots, as temperature gets to over 900 to 1100 Degree Fahrenheit, molecular water escapes the clay body and sometimes lets this wiggle to form.  We don’t prevent this from happening as a precautionary measure in case one forgets to turn stove off in time, steam can find a way out and prevent damage to your pot /pan. This natural rock on the lid acts as a safety measure in such cases.  It may not be there on all lids, some lids can let steam out even without, nature chooses which ones do and don’t.

I purchased from the ‘Alternate line’ and my lid does not have a perfect close, how functional is it:

Regarding the functionality of the lids in the ‘Alternate line’.  We check them to make sure the ‘miss-fit’ is not great enough to affect functioning and are mostly functional in just the same way as the regular line. And as mentioned earlier, steam escapes the pot only when the food is almost done cooking, so reduce heat to low so it can continue to condense naturally. Or turn the stove off, the heat inside is enough to cook the food to completion.

You can perhaps not use it for deep frying, but other than that your imagination is the limit to what you can do with your pots both on the stove top and in the oven.

Our unique design and the other special features  let you use it for cooking rice, making soups, stews curries, steaming vegetables making casseroles, cooking beans, lentils even making the best yogurt and chai and other herbal teas.  We have heard from customers who have used their MEC clay pots on wood burning or coal stoves, on firewood stoves, in their slow cookers and solar ovens and love it!

When taken care of the right way, MEC pots can last a very long time.  But there are some who like to replace their unglazed, pure-clay pots once a year or at least once every 2 years, that’s because it’s believed that in this time, when used everyday or almost everyday, the food has “taken” all the nutrients from the clay whenever needed. And also because the pot has “shrunk” to a point where it can no longer fortify the food with oxygen. Being porous, the pot allows food to “take in” oxygen while cooking but it slowly shrinks over time and many uses and the pores come closer together preventing this feature. Those aware about the nutritional fortification and the pots ability to “breath” change theirs every 1-2 years.  However the pot itself is functional and cooks your food even after this time period.

That is correct, your MEC pots can be used for slow cooking and it can be done in ½ or less than half the time compared to a conventional crock pot/slow cooker. For example, if cooking a bone broth with beef bones it usually calls for 12-15 hours of cooking in a crock machine, this can be done in your MEC in about 3 hours! And your food cooks without ANY compromise on the nutritional value, in fact the food is even more nutritious because,

a. the heat cooking your food does not damage the nutritional cells and

b. There are absolutely no toxins in the pot that can react and leach into your food.

For the above example (bone broth), there is no need to add vinegar to extract the minerals, this unique form of heat is capable of bringing out all the nutrients without added vinegar. Also, in this case you will know when the broth is complete when you see meat on the bones fully cooked and falling off, the bones much softer and chewable, and if a pinch of turmeric was added, the bones will now hold the stain (turn from white to light yellow).

When slow cooking in MEC – Always use the pot with a diffuser and start on low and let food cook at that heat for 10 minutes, then increase to medium and let it cook till you see steam escaping from the pot. Reduce back to low and cook till done.

Please read Cooking & Care instructions for your clay pots before using your pot for the first time and have that as your reference till you fully get used to cooking with it. A few important things you need to keep in mind when cooking with your clay pot:

  1. Increase heat gradually and only go up to medium heat settings.
  2. Always use with heat diffuser on electric stoves.
  3. Do not expose the pot to extreme temperature changes (very important!).
  4. Avoid washing the pot with toxic soap; instead use baking soda to wash.

Our clay cookware is fired up to 1800 to 2000 degrees Fahrenheit. After firing it loses all the moisture and gets transformed into hard and durable earthenware. it can go up to 450 degrees in the oven, just make sure you start with a cold oven and gradually increase the heat as you go along. They work beautifully in wood-fired ovens as well!

One significant difference you will see is how little monitoring is needed when cooking in you clay pot.  There is no cooking and boiling over that you’ll need to worry about, you will not hear any “sounds” or sudden “noises” that require your immediate attention.  The clay pot cooks food very silently.

Also, expect the pot to take about 15 -20 minutes longer when new and not “fully seasoned”.  Once your pot is fully seasoned, it should take just about the same time to cook any given recipe.  Rice might take a few minutes longer.  Meats and lentils however generally cook faster than in metals.

Expect the food to be much juicier, meats to taste richer even without pre-seasoning, Lentils and beans to be much softer, whole and well cooked, Rice turns out fluffier, each grain separate from the other.

For more unique differences read our blog section under how-to tutorials for different types of clay cooking.

All-Natural, primary clay because of its purity and negatively charged ions has been used to extract toxins from our bodies for many centuries.

When food is cooked in Miriams Earthen Cookware, the toxins whether it be from the animal fat (most animals store toxins in the fat), pesticides, fertilizers or from heavy metals or salts in the water, all of which are positive ions get squeezed out through the negatively charged clay platelets.  Since the pot is unglazed these toxins get pushed out all the way to the outside walls of the pot.  Nothing sits within the walls and none of it goes back inside as pressure moves from high to low.

The deposits have a sour, metallic taste.  They come off easily when wiped with a piece of cloth or the pot is washed once the food is cooked.

For Further Reading:

Dioxins in animal’s fatty tissue

According to the FDA, most human exposure to dioxins comes from food, with 95 percent of that coming from animal fats (FDA 2004a). – See more

Minor surface or hairline cracks may show up on the bottom, and it’s normal for this to happen and shouldn’t affect the functioning in any way. Other deeper cracks could happen rarely and only if the pot has been exposed to prolonged periods of high and/or uneven heat, or if there were no liquids in the pot and the food inside got very dry. This does not necessarily mean you had put it on high but some stoves regardless of the setting just burn high or generate a lot more heat, so it helps to know your stove a little and avoid those burners that may heat too fast or burn too high.

These cracks can be ‘healed’ by doing the following: Thoroughly clean the pot with water and baking soda and wipe it dry with a cotton cloth, set it aside to dry for about 5-10 minutes (if pot is already clean and dry skip this step). Then apply some oil or butter (any cooking oil, like olive, coconut, vegetable, and sesame seed), apply thoroughly with your hands onto the full surface of the pot, both inside and outside and heat it in the oven at 250 D F for 25-30 minutes. Turn the oven off and let the pot cool down slightly before taking it out. Take it out and let it sit for 2-3 days for the crack to fully heal.

This process can heal cracks about 97% of the time and can also be done to strengthen the pot, if you ever experience the pot chip. When using your pot after this process, cook on low heat only for 3-4 times and cook recipes that are semi-dry or those that turn thicker in the end like stews, soups etc., for those first few times.

A crack can also be healed using this method (method 2):  Make a paste with 2 tsp water + 1 tsp flour.  It can be any whole grain or other flour.  Now wash the pot thoroughly and apply the paste on the outside and inside of the pot along the line of the crack and spread it slightly to the surrounding area.  Let the paste dry slightly, then use the pot for cooking.  When the pot is heated the clay platelets come together and the paste will seal the crack.  Wait for the pot to completely cool down before washing it.  You can repeat this process one more time if you still see liquids leaking from the crack, but in most cases, doing this one time should seal and heal the crack quite well.

Having tried this if the pot continues to leak, here are ideas on other uses for this pot.

So long as you did not let the soap sit in the pot for too long (over 10 minutes) this should not be a problem. Rinse the pot thoroughly and then you can use it for cooking. In case you did let soap sit in the pot for more than 10 minutes, rinse the pot thoroughly and steam 1-2 cups of water in the pot for 15 to 20 minutes. After this you can continue to use the pot for cooking.

The true answer is Forever.  When taken care of the right way your MEC all-natural clay pot can last forever.  We have known families that pass their terracotta cooking pots from grandmother to grandchildren.  Our raw material pure and mineral rich terracotta clay is very durable and long lasting.

A lot of  history we know now of civilization from many centuries ago is through the excavation of their terracotta ware many of which have been discovered intact.  Our pots are made using the same durable techniques with modern day skill and precision so in essence you clay pot can last forever when taken care of the right way!  Find out how to care for your pot here.

All grains contain simple carbohydrates and complex carbohydrates, a certain about of vitamins & minerals .  Simple carbs quickly break down release glucose to the body.  “Complex” or slow burning carbs take longer to break down and release energy more slowly.  For optimal insulin management the body needs a balanced diet with both these types of nutrients.

Because of the damaging heat in conventional cookware the delicate complex carbs are destroyed and what remains is an overload of simple carbs.  For years, when the body is supplied with mostly simple carbs it rushes to produce insulin to beak down these carbohydrates into energy.  This constant high demand yielding short bursts of energy is the start of a poorly managed system of utilizing this hormone (insulin), this coupled with the low amounts complex-carbs (complex carbs are foods with low glycemic index or  low GI, and also help the pancreas to produce insulin)

This chronic miss-management of insulin causes the body to not produce enough over time and when it is not able to produce enough insulin to transport, store & utilize glucose (carbs when digested become glucose), resulting in a condition with excessive glucose in the blood — diabetes!

Cooking grains in 100% pure-clay pots does just the opposite.  The food-friendly heat gently cooks the nutrients keeping intact both the simple and complex carbs, and the essential vitamins and minerals.  When the body is given this balanced proportion of nutrients, it’s ability to produce and provide insulin is well managed and optimized.

Also because complex carbs take longer to break down into energy your levels of energy are higher and well sustained for long periods of time.

Read about my own struggle with diabetes and how it helped create Miriams Earthen Cookware.

Further Reading:
Complex carbs (Low GI) help the body make insulin naturally

Simple Sugars vs. Complex Carbs

Carbohydrates

You can also use MEC for slow cooking in the oven and the food can cook without much monitoring and much faster. Also, the fact that you can fit more than one pot at a time inside is a clear advantage over using the slow cooker machine. Here is how to do this:

Put all your ingredients together in the pot and set temperature to ‘bake’ at 200 – 230 D Fahrenheit and set timer — a little known feature that lets you use the oven for timed cooking much like a programmable slow cooker – choose 3-4 hours for meats or 1-2 hours for vegetarian recipes, beans or when cooking grains. Once the set hours are complete the oven will automatically turn to warm (in most cases, 170 D F) and in a few hours will shut off. With most ovens, you can also set a delayed start. We encourage you to read the oven’s manual to find any other information while setting this up.

When seasoned and used correctly the pot is more non-stick, naturally, than pots or pans with the thickest layer of non-stick coating (toxic coating)!

So long as they’re seasoned and used a few times for wet recipes, they become fully non-stick and repel food from sticking to the walls.

For this reason, they are also much easier to clean than any metal (cast iron, aluminum, titanium), alloyed metal (stainless steel), or glazed ceramic ware. For cleaning, wet the pot inside and out, sprinkle baking soda, rub and scrub thoroughly and rinse off with water.

By following these few simple steps you can have a pot that lasts for a long time cooking very nutritious, delicious food for you:

  1. On stove top –Start on low, (anywhere between 1-3 on a scale of 1-10) and in 5 to 7 mins increase to medium– setting 5 or 6. No need to go past medium.  All foods cook perfectly just on medium heat in about the same time. Once the pot gets cooking, sometimes you will find that you have to reduce the temperature back to low. because all the heat given to the pot is held inside.
  2. In the Oven — Recommended Max Temperature is 450 Degrees Fahrenheit. Start in a cold oven or 250 D F and increase to desired temperature within a span of 10 minutes.
  3. After seasoning use it back-to-back a few times (4-5 times) cooking ‘wet’ recipes.  This helps the pot to shrink slightly and become ‘fully seasoned’.  ‘Wet’ recipes include making rice, Quinoa, vegetable soups, stews, lentils, pasta, steaming vegetables etc.
  4. If the pot needs to be put away sooner, just wash it, pat dry with a cotton towel and dry it on the stove top for 10 minutes at the lowest setting.
  5. Using a heat diffuser is recommended for all cooktops, and is a must use if cooking on electric stoves, both glass/ceramic or coil cooktops.

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, toxic soaps.  To wash: get the pot completely wet, sprinkle baking soda, scrub and rinse off. Wipe it with a cotton towel/rag and put it away to dry.
Food very rarely sticks to the bottom.  If you’ve accidentally overcooked or burned food, pour some warm water in the pot, sprinkle baking soda and let it sit for 10 minutes, scrub clean — food would come off the bottom easily — rinse and dry.  For tough to clean spots, you can use a scrubber, there is no coating so no fear of scraping any harmful enamels or glazes.

More information on using MEC as Rice cookerSlow cookerDutch OvenYogurt makerBread baker, for roasting.

Yes, they can go in the refrigerator. Let the pot & food cool down a little bit, if possible to room temperature, before putting it into the refrigerator. And if you want to take it out to heat the food in the same pot, take it out a little ahead of time to sit outside and come close to room temperature before putting it on the stove.

Features & Benefits (24)

Traditional crock machine recipes are healthier when cooked in MEC on the stove-top because:

  1.  Long hours of cooking in metal or ceramic pots is one of the best ways to let chemicals like cadmium, lead, petalite (lithium) and metal ions [Al-Aluminium, Ni-Nickel (steel), Ti- Titanium (steel), MO – molybdenum (steel), Cr-Chromium (steel), Fe-Iron (steel)] leach into your food.  While food is breaking down its bio-chemicals are available for reactivity, and that heat is conducive for such reactions.
  2. Heat generated from the traditional crock insert is harmful to the food tissue and destroys the vitamins, mineral and proteins.  One of the reasons why people switched to slow cooking was to prevent this, but the long hours of cooking does the damage anyway.

Cooking in MEC on the stove top does just the opposite.  Since the pot is 100% inert you don’t have to worry about anything leaching into your food.  The food remains pure, & unaltered.

The fact that they can cook any slow cooker recipe within 2 hours max, is another awesome benefit.  The unique far-infrared heat from MEC pots can cook the same food in less time on medium heat or less (stove top) than the many, many hours of cooking in the slow cooker.  And no, the shorter time or the higher heat does not damage nutrients in this case. Being made from “earth” MEC pots cook with heat that causes no damage to nutritional cells so all the nutrients are preserved intact.

Most beans, lentils, soups cook within 40-50 minutes (compare it to 6-8 hours in a slow cooker).  Beef bone broth, a typical slow cooker recipe that takes 12 hours minimum in a slow cooker, can be done in 2 to 2.5 hours at the most (6 qt quantity).  The broth is fully done, the minerals extracted intact, and is more delicious and nutritious than traditional long hours of cooking.

Off course one might think that the slow cooker is more “convenient”, but what is convenience if its bad for our health and can make you sick?  And besides cooking in less time is what is truly convenient, all it takes is a little bit of planning.  If it means your food is going to be far more nutritious, non-toxic and healthy, it is totally worth making the switch.

You can also use MEC for slow cooking in the oven and the food can cook without much monitoring and much faster. Also, the fact that you can fit more than one pot at a time inside is a clear advantage over using the slow cooker machine. Here is how to do this:
Put all your ingredients together in the pot and set temperature to ‘bake’ at 200 – 230 D Fahrenheit and set timer — a little known feature that lets you use the oven for timed cooking much like a programmable slow cooker – choose 3-4 hours for meats or 1-2 hours for vegetarian recipes, beans or when cooking grains. Once the set hours are complete the oven will automatically turn to warm (in most cases, 170 D F) and in a few hours will shut off. With most ovens, you can also set a delayed start. We encourage you to read the oven’s manual to find any other information while setting this up.

Yes, there are several benefits to not using this toxic paint like substance to coat the cookware, Here are a few:  Glazing blocks the micro-pores and prevents the pots ability to breath. A breathable pot is capable of so much more, for instance, it can make your yogurt thicker, naturally, let rice cook fluffy & soft (not sticky), let you cook without using oil (can’t cook without oil or grease on glazed cookware), extract toxins out of food, etc.

Also, they’re much easier to clean – without the glaze on the walls; a seasoned, breathable pot repels food from sticking.  Glaze is toxic and it doesn’t make sense to coat a 100% pure & non-toxic raw material, used for cooking with a toxic & potentially dangerous one that’s neither time-tested or proven to be safe.  Glazing also creates toxic waste & generates toxic fumes during firing that clearly would disqualify our product from being 100% non-toxic, and safe!

Heat in conventional pots let moisture break into steam right from the start. This steam that quickly builds up inside needs an escape or the pot could burst because the entire pot and lid get very hot and cannot condense it.

With pure clay, steam builds up only when the food is almost done cooking. And the inside of the lid stays cool enough to melt steam. With the unique lid design it gets directed right back into your food. Because of the way steam is managed right inside the pot, there is no need for a hole to let it escape.

This feature is exclusive to pure-clay cooking and is one of the reasons why food is nutritionally dense — the steam escaping the pot/pan is essentially water soluble nutrients, vitamins & minerals.

More information on MEC’s unique steam management properties are explained on this link.

There are many things that make us special… we are passionate clay cooks ourselves who cook in our pots and pans almost every day and enjoy doing so!!  Even though we’ve been cooking in them for so long the beauty, wisdom and taste of nature that we find by cooking in these pots, doesn’t cease to amaze us.  Here are some other things that make MEC a special brand:

  • We are the First American Manufacturer to make Pure-Clay cookware for use on the Stovetop (flame ware) and in the Oven.
  • The First American Company to make cookware that is made from 100% pure clay and is not contaminated by any additives, toxins and/or heavy metals.
  • We are the first people to tell you what your cookware is made up of. (We believe you have a right to know what your cookware, not just your food, is made of)
  • Each of our pieces are one of a kind and are individually hand crafted.
  • They are multi-purpose, multi-cooking, pots that can be used in the oven and on the stovetop.
  • We are a woman owned thriving business that has a busy R&D that is constantly working on improving our products.
  • Our design is unique and cannot be found elsewhere. 

The main difference is in the nature of the raw material.  The MEC clay has no additives, plasticizers, dyes etc.  It also has a natural orange to red glow to it when fired thus does not require glazing.  Flame ware and ceramic clay contain chemical additives and so in most cases are glazed.

Pure clay is also an excellent retainer of heat so all foods cook in medium heat, and stay warm for much longer.  And since the clay is inert, we can safely guarantee that it’s 100% healthy and non-toxic.

Since our pots are 100% biodegradable & compostable, after their useful period which could be for decades long, you can safely dispose them by breaking it up into smaller pieces and use it as an all-natural fertilizer for your garden. Or if you are disposing it because of a small crack, you can instead reuse it for a storage pot, to store vegetables in your fridge. Vegetables and fruits retain their nutrients and remain fresh for a longer when stored in clay pots (covered with the lid) in the fridge or outside.

Steam leaving the pot is essentially water soluble vitamins and minerals — 9 out of the 13 vitamins and minerals are water soluble — and in most cases, with conventional cookware, almost all of it is lost during the cooking process.

The heat from your MEC pot is uniquely food-friendly — it first spreads the heat evenly then cooks the food to completion before steam can be released out of the food and the pot.  As a comparison, in metal/ceramic pots, food is steaming in about 5 minutes into cooking but the food itself is not even half cooked, with MEC on the contrary, steam is first visible when food is about 60-70% done cooking.

When the food does start steaming, the special design of the pot & lid allow it to circulate inside and let food cook with its own steam pressure.  The straight walls of the pot made in concentric circles, the inner flute on the lid and a cool underside of knob allow for steam to rise, get condensed and drop right back into the pot/pan.  So in this case, the steam that’s released late in the process stays inside by this natural condensation process.

By now food is almost done cooking and if you see steam escape,  you can turn the heat to low till fully done, if need be. Or in many cases turn the stove off.

My Lid is from the ‘Regular line’ but has a slight wiggle, is that a problem?

Please note, lids might have a ‘wiggle’ or ‘rock’, this is something that forms naturally during firing.  When we fire the pots, as temperature gets to over 900 to 1100 Degree Fahrenheit, molecular water escapes the clay body and sometimes lets this wiggle to form.  We don’t prevent this from happening as a precautionary measure in case one forgets to turn stove off in time, steam can find a way out and prevent damage to your pot /pan. This natural rock on the lid acts as a safety measure in such cases.  It may not be there on all lids, some lids can let steam out even without, nature chooses which ones do and don’t.

I purchased from the ‘Alternate line’ and my lid does not have a perfect close, how functional is it:

Regarding the functionality of the lids in the ‘Alternate line’.  We check them to make sure the ‘miss-fit’ is not great enough to affect functioning and are mostly functional in just the same way as the regular line. And as mentioned earlier, steam escapes the pot only when the food is almost done cooking, so reduce heat to low so it can continue to condense naturally. Or turn the stove off, the heat inside is enough to cook the food to completion.

We would never sell something that we know is going to be a problem or that which will not function as intended. Some surface cracks or dents are inevitably part of a product made from a 100% natural material.

As you know we don’t add any additives to our primary clay, so there is nothing in it to control the formation of natural hairline cracks that are created as an adjustment to heat during firing. If not anything, they only make the pot stronger, and with seasoning and use, the pot shrinks ever-so-slightly and these cracks “come together” (or tighten), to strengthen the integrity of the stone body.

The real problem however is that there is nothing in the market today that can be compared to a product made from a pure raw material like this one, there are always additives used to make things more appealing to the eye. But we know today the toxic nature of chemical additives and what havoc they have caused in people.  This is one main reason ceramics in general are glazed or if you were to buy cheaper unglazed pots, they have additives like iron oxide, petalite and mica used to cover imperfections.

We can guarantee that the pots will only get stronger so long as they are used per the instructions. The pot and lid will shrink (microscopically) and only get tighter, the crack will close although you may see the line, and you should not have any issues because of it.

We urge you to not judge or dismiss them by their appearance but cook in them to see the difference. Like we said before, it’s hard to compare them to anything except for non-manipulated things from nature like logs of timber, natural bricks, all of which have cracks that form to strengthen their integrity, and are some of the strongest building materials.

Please give them a try. We back our products 100%.

Not only is our cookware lead and cadmium “free”, it has NO lead, cadmium or any heavy metals.  We adhere to the highest selection and testing standards to ensure our clay is pure. Our raw material–pure & all-natural clay, is a composition of nutrients & micro-nutrients essential to the body.  We only use clay from far less populated and non-industrialized areas. We further discard the top soil and use what is beneath one to two feet of ground. We also don’t glaze our pots with chemicals because glazing is another way for clay ware to get contaminated with lead/cadmium and other harmful chemicals.

You can perhaps not use it for deep frying, but other than that your imagination is the limit to what you can do with your pots both on the stove top and in the oven.

Our unique design and the other special features  let you use it for cooking rice, making soups, stews curries, steaming vegetables making casseroles, cooking beans, lentils even making the best yogurt and chai and other herbal teas.  We have heard from customers who have used their MEC clay pots on wood burning or coal stoves, on firewood stoves, in their slow cookers and solar ovens and love it!

Yes, there is a difference between being “Lead FREE” and having “NO Lead”.

When an item is labeled “Lead free” it means there is still lead in it but it’s below the allowed limit of California Prop 65 (or other similar limits). While this may be an OK standard for things that don’t come in contact with food, with items that do (especially cooking pots/pans), it’s best to use things that have NO Lead at all.  If an item truly has NO Lead the manufacturer will be willing to show consumers the test results from a reliable laboratory, preferably in the USA (see our test results on the link).

The other issue with the ‘Lead FREE’ label is that many items are made out of the country where results could be easily manipulated, so one can never know for sure what the actual levels are and whether or not it is indeed below California prop 65.

We at MEC have ZERO tolerance to lead, cadmium or any other kind of contaminants. So the complete composition of our clay is tested to ensure it has NO Lead or Cadmium or any other toxins, nothing is added in the making process and they’re not glazed – this is how we are able to guarantee the product is truly 100% Non-Toxic.

That is correct, your MEC pots can be used for slow cooking and it can be done in ½ or less than half the time compared to a conventional crock pot/slow cooker. For example, if cooking a bone broth with beef bones it usually calls for 12-15 hours of cooking in a crock machine, this can be done in your MEC in about 3 hours! And your food cooks without ANY compromise on the nutritional value, in fact the food is even more nutritious because,

a. the heat cooking your food does not damage the nutritional cells and

b. There are absolutely no toxins in the pot that can react and leach into your food.

For the above example (bone broth), there is no need to add vinegar to extract the minerals, this unique form of heat is capable of bringing out all the nutrients without added vinegar. Also, in this case you will know when the broth is complete when you see meat on the bones fully cooked and falling off, the bones much softer and chewable, and if a pinch of turmeric was added, the bones will now hold the stain (turn from white to light yellow).

When slow cooking in MEC – Always use the pot with a diffuser and start on low and let food cook at that heat for 10 minutes, then increase to medium and let it cook till you see steam escaping from the pot. Reduce back to low and cook till done.

One significant difference you will see is how little monitoring is needed when cooking in you clay pot.  There is no cooking and boiling over that you’ll need to worry about, you will not hear any “sounds” or sudden “noises” that require your immediate attention.  The clay pot cooks food very silently.

Also, expect the pot to take about 15 -20 minutes longer when new and not “fully seasoned”.  Once your pot is fully seasoned, it should take just about the same time to cook any given recipe.  Rice might take a few minutes longer.  Meats and lentils however generally cook faster than in metals.

Expect the food to be much juicier, meats to taste richer even without pre-seasoning, Lentils and beans to be much softer, whole and well cooked, Rice turns out fluffier, each grain separate from the other.

For more unique differences read our blog section under how-to tutorials for different types of clay cooking.

Our goal is to make the customers experience as comfortable as possible so you don’t put it aside because of lengthy pre-cooking steps.  So that you can use the pot as often as you want and need to without worrying about pre-soaking, we finish it by a process of hand burnishing the pot on a high spinning wheel.  Here the microscopic pores are closed as much as possible and the moisture in the food is locked inside much better than other pots that don’t go through this finishing step.

With other pot because the pores are wide open the food can get quite dry especially if cooking in the oven, so you need to pre-soak the pot.

The true answer is Forever.  When taken care of the right way your MEC all-natural clay pot can last forever.  We have known families that pass their terracotta cooking pots from grandmother to grandchildren.  Our raw material pure and mineral rich terracotta clay is very durable and long lasting.

A lot of  history we know now of civilization from many centuries ago is through the excavation of their terracotta ware many of which have been discovered intact.  Our pots are made using the same durable techniques with modern day skill and precision so in essence you clay pot can last forever when taken care of the right way!  Find out how to care for your pot here.

The steam leaving a cooking pot is essentially water soluble vitamins and minerals (9 out of the 13 vitamins and minerals are water soluble), and in most cases with conventional cookware almost all of it is lost during the cooking process.

With MEC however, the special design of the pot & lid uniquely allow steam to circulate inside and let food cook with its own steam pressure.  The straight walls of the pot, the pot being made in concentric circles, the inner flute on the lid and a cool underside of knob allow for steam to rise, get condensed and drop right back into the pot.

Also, unlike metals that first transfer heat throughout the body of the metal, pure-clay pots transfer heat from the bottom of the pot to the food before the walls or lid can get hot.  The heat emitting from the pot is extremely food-friendly — it first spreads out evenly to every grain of food and gently cooks the food to more than half done before steam can be released. So with this type of cooking it’s not a tight fitting lid that forces steam inside, rather, it is because of the features explained above that first delay the release of steam and then perfectly manage it by the process of condensation.

Steam only escapes from the pot if there is an excessive amount built up inside and it’s a good indicator to reduce the fire at that point so food can cook with its own steam pressure.

All grains contain simple carbohydrates and complex carbohydrates, a certain about of vitamins & minerals .  Simple carbs quickly break down release glucose to the body.  “Complex” or slow burning carbs take longer to break down and release energy more slowly.  For optimal insulin management the body needs a balanced diet with both these types of nutrients.

Because of the damaging heat in conventional cookware the delicate complex carbs are destroyed and what remains is an overload of simple carbs.  For years, when the body is supplied with mostly simple carbs it rushes to produce insulin to beak down these carbohydrates into energy.  This constant high demand yielding short bursts of energy is the start of a poorly managed system of utilizing this hormone (insulin), this coupled with the low amounts complex-carbs (complex carbs are foods with low glycemic index or  low GI, and also help the pancreas to produce insulin)

This chronic miss-management of insulin causes the body to not produce enough over time and when it is not able to produce enough insulin to transport, store & utilize glucose (carbs when digested become glucose), resulting in a condition with excessive glucose in the blood — diabetes!

Cooking grains in 100% pure-clay pots does just the opposite.  The food-friendly heat gently cooks the nutrients keeping intact both the simple and complex carbs, and the essential vitamins and minerals.  When the body is given this balanced proportion of nutrients, it’s ability to produce and provide insulin is well managed and optimized.

Also because complex carbs take longer to break down into energy your levels of energy are higher and well sustained for long periods of time.

Read about my own struggle with diabetes and how it helped create Miriams Earthen Cookware.

Further Reading:
Complex carbs (Low GI) help the body make insulin naturally

Simple Sugars vs. Complex Carbs

Carbohydrates

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 a life time or more!

When seasoned and used correctly the pot is more non-stick, naturally, than pots or pans with the thickest layer of non-stick coating (toxic coating)!

So long as they’re seasoned and used a few times for wet recipes, they become fully non-stick and repel food from sticking to the walls.

For this reason, they are also much easier to clean than any metal (cast iron, aluminum, titanium), alloyed metal (stainless steel), or glazed ceramic ware. For cleaning, wet the pot inside and out, sprinkle baking soda, rub and scrub thoroughly and rinse off with water.

Ceramic/porcelain, stoneware pots and pans: From making toilets to tiles to cooking pots, the ceramic material has been used for several decades and is loosely called ‘clay’ because of its elasticity that resembles natural clay.  The ceramic/porcelain raw material contains only about 5-7% natural clay, the other 95% are chemicals, oxides (obtained through fracking) and other inorganic substances obtained from deep within the earth and processed in an environmentally detrimental manner.   A typical mixture could contain over 75 different chemicals, some of which are listed here: Chemicals, toxins, oxides and inorganic substances in ceramics.

The unique combination of chemicals depends on the final product and is usually a well kept secret.  For example, if being made into a cooking pot, the chemical petalite is added in a certain percentage (this is an ore of lithium) to control thermal shrinkage and the raw material may be called ceramic clay.  Another formula may include chemicals for the ware to withstand very high firing temperature to make into tiles, toilets etc., and so may be called porcelain. Because it’s a combination of elements sourced from different origins this material has to be fired to very high temperature to fuse all these foreign elements together.  Because of the presence of dangerous chemicals this ware always needs to be glazed.

Flame ware pots and pans: Flame ware is another name given to the ceramic raw material that has specific chemicals added to withstand heat.  This raw material may or may not contain any real, natural clay.  And typically has some extremely toxic chemicals including petalite, an ore of lithium. Because of the presence of dangerous chemicals this ware also always needs to be glazed before using for food.

Stoneware pots and pans: have a higher percentage of natural clay, typically up to 40% and the rest of the raw material is a combination of chemicals, oxides and some toxic additives.  Because they have a greater percentage of natural clay, their firing temperature is less than ceramics or porcelain. Because of the presence of chemicals this ware also needs to be glazed before being used for food.

Earthenware or terracotta pots and pans: Earthenware or terracotta is a term interchangeably used for pots and pans made from a combination of low fire natural clay and may contain additives.  The additives are chemicals added to the clay to increase elasticity, for uniformity in firing, and to add color to the fired items. Chemicals and additives are also added for ease of processing and to increase manufacturing speed.  An example of such a chemical is a deflocculant like sodium silicate or Darvan 811 or Darvan 7, these chemicals are added to increase homogeneity and for better suspension and reduce or limit the percentage of water allowing faster drying times. Another example of a chemical added is Iron Oxide, to yield a deep, dark red to the ware. Besides the fact that the raw material could have chemicals, this clay is also not tested and so may contain natural contaminants like mica or contaminants that are present because of careless disposal of industrial waste or farming. These contaminants could include lead, cadmium and/or arsenic.  Since its only economical for potters who use this clay to harvest what is locally available, it in most cases is secondary clay that has different natural contaminants also (it’s not just clay). Earthenware/terracotta may or may not be glazed.

Pure-clay pots and pans: are pots and pans made from 100% all natural, primary clay – i.e. clay that is more elastic than earthenware or terracotta because it has NO contaminants.  It only contains its natural ingredients which are nutrients like Phosphorus (P), Potassium (K), Calcium (Ca), Magnesium (Mg) and Micro-nutrients: Boron (B), Manganese (Mn), Zinc (Zn), Iron (Fe) etc.  Miriams Earthen Cookware goes one step further to make sure and let their customers know they only use pure clay by scientifically testing their clay and they publish the test results as well. We are happy to be the only company in the world to do this. This is what makes their pots made from 100% pure-clay the best and healthiest for cooking. Miriams Earthen Cookware pots/pans are pots and pans made using only 100% pure-clay, no other additives or chemicals are used and they’re unglazed. Because pure-clay is one single entity used as it is found in nature and all the nutrients are already bound together as one, it does not require high firing temperatures.  The firing in this case is done only to completely eliminate chemically bound water (H2O) and fuse these naturally bound elements.

Glaze is typically a liquid that is a combination of toxic chemicals, oxides and metallic and non-metallic substances.  This list contains some of the ingredients in glazes.  It is typically used to cover ware made with ceramic, porcelain, stoneware materials.  It is also used for earthenware and stoneware.

 

The harsh form of heat in conventional pots let moisture break into steam right from the start. And this steam that quickly builds up inside needs an escape or the pot could burst because the entire pot and lid get very hot and cannot condense it.

With pure clay moisture only breaks into steam when the food is almost cooked. The inside of the lid stays cool enough to melt steam and with the unique lid design it gets directed right back into your food. Because of the way steam is managed right inside the pot, there is no need for a hole to let it escape.

This feature is exclusive to pure-clay cooking and is one of the reasons why your food is so nutritionally dense — the steam escaping the pot/pan is essentially water soluble nutrients, vitamins & minerals.

In the oven, the recommended max temperature is 450 Degrees Fahrenheit. Please start at lowest temperature and increase to desired temperature after 5-10 minutes.
While the pot is fired up to 2000 D F, it can take up to the temperature it needs to cook food, which is less than or equal to 450. It does not need any more heat than that to cook and if given more heat than it needs it can crack. All foods can cook in less than 450 degree Fahrenheit. MEC pots made from primary clay hold all the heat given to them, unlike metal and other materials that heat and cool at the same time and thus may require higher heat.

Yes, they can go in the refrigerator. Let the pot & food cool down a little bit, if possible to room temperature, before putting it into the refrigerator. And if you want to take it out to heat the food in the same pot, take it out a little ahead of time to sit outside and come close to room temperature before putting it on the stove.

Miriams Earthen Cookware is very different from other unglazed cookware including unglazed terracotta pots (that have the red color).

The clay in those cases may have additives like plasticizers, feldspar, extenders, dyes, talc, mica, petalite, deflocculants etc. added during the processing of the clay and/or the making of the ware. Glaze would be an added disadvantage as it contains its own chemicals and toxins including lead and cadmium.

No contaminants or toxins are added to the MEC clay, it’s pure and All-Natural clay with nothing added to it.

Miriams Earthen Cookware is also the only cookware made from TESTED clay: Not only do we know that our clay is pure, we also test it so we can guarantee this to our customers.

Making & Firing (4)

Yes, there are several benefits to not using this toxic paint like substance to coat the cookware, Here are a few:  Glazing blocks the micro-pores and prevents the pots ability to breath. A breathable pot is capable of so much more, for instance, it can make your yogurt thicker, naturally, let rice cook fluffy & soft (not sticky), let you cook without using oil (can’t cook without oil or grease on glazed cookware), extract toxins out of food, etc.

Also, they’re much easier to clean – without the glaze on the walls; a seasoned, breathable pot repels food from sticking.  Glaze is toxic and it doesn’t make sense to coat a 100% pure & non-toxic raw material, used for cooking with a toxic & potentially dangerous one that’s neither time-tested or proven to be safe.  Glazing also creates toxic waste & generates toxic fumes during firing that clearly would disqualify our product from being 100% non-toxic, and safe!

The reason the pans have a cone-shaped lid is: because the pan has shorter walls and is more shallow (compared to the pot design), and the slightly “taller” cone-shaped lid helps it to condense steam naturally.

The pots have a regular shaped lid because of their taller walls that do not require their lid to be tall as well to do the same thing – condense steam.

We finish our pots using a thin slip made from very fine particles of the same clay and water (no additives), a method known as Terrasigillata. It was very important for the cookware not to come close to any kind of chemical glazes so we choose this time-tested, non-toxic method.  It gives a fine sheen and beautiful finish to our modern design of pots.

Ceramic clay is a composition of different chemicals, chemically extracted inorganic minerals and metallic and nonmetallic elements so it needs to be fired to higher temperatures to fuse together all these separate foreign elements.

Pure-clay is one single entity just as it is found in nature. All the nutrients in the clay are already bound together into one. The firing in this case is done only to completely eliminate chemically bound water (H2O). Since it’s already one body the clay gets vitrified quickly at a much lower temperature — another reason why Pure-clay is a far more eco-friendly option!

Products (18)

The reason the pans have a cone-shaped lid is: because the pan has shorter walls and is more shallow (compared to the pot design), and the slightly “taller” cone-shaped lid helps it to condense steam naturally.

The pots have a regular shaped lid because of their taller walls that do not require their lid to be tall as well to do the same thing – condense steam.

Copper diffusers throw out a lot of heat and do so quite unevenly.  Usually the center could have a lot more heat than the outsides and this type of uneven and high heat could cause your pot to crack.  So avoid using a cooper diffuser with your MEC pure-clay pots and pans.  Diffusers made of cast iron, carbon steel or aluminum should work fine.  If using on glass/ceramic cook tops, we recommend this ventilated diffuser as opposed to a non-ventilated one.

Heat in conventional pots let moisture break into steam right from the start. This steam that quickly builds up inside needs an escape or the pot could burst because the entire pot and lid get very hot and cannot condense it.

With pure clay, steam builds up only when the food is almost done cooking. And the inside of the lid stays cool enough to melt steam. With the unique lid design it gets directed right back into your food. Because of the way steam is managed right inside the pot, there is no need for a hole to let it escape.

This feature is exclusive to pure-clay cooking and is one of the reasons why food is nutritionally dense — the steam escaping the pot/pan is essentially water soluble nutrients, vitamins & minerals.

More information on MEC’s unique steam management properties are explained on this link.

The MEC Large Pan is ideal for this, you can make sourdough bread once it is fully seasoned, by then it would be naturally non-stick.

Product warranty information can be found here: Shipping & Warranty

The main difference is in the nature of the raw material.  The MEC clay has no additives, plasticizers, dyes etc.  It also has a natural orange to red glow to it when fired thus does not require glazing.  Flame ware and ceramic clay contain chemical additives and so in most cases are glazed.

Pure clay is also an excellent retainer of heat so all foods cook in medium heat, and stay warm for much longer.  And since the clay is inert, we can safely guarantee that it’s 100% healthy and non-toxic.

You can perhaps not use it for deep frying, but other than that your imagination is the limit to what you can do with your pots both on the stove top and in the oven.

Our unique design and the other special features  let you use it for cooking rice, making soups, stews curries, steaming vegetables making casseroles, cooking beans, lentils even making the best yogurt and chai and other herbal teas.  We have heard from customers who have used their MEC clay pots on wood burning or coal stoves, on firewood stoves, in their slow cookers and solar ovens and love it!

One significant difference you will see is how little monitoring is needed when cooking in you clay pot.  There is no cooking and boiling over that you’ll need to worry about, you will not hear any “sounds” or sudden “noises” that require your immediate attention.  The clay pot cooks food very silently.

Also, expect the pot to take about 15 -20 minutes longer when new and not “fully seasoned”.  Once your pot is fully seasoned, it should take just about the same time to cook any given recipe.  Rice might take a few minutes longer.  Meats and lentils however generally cook faster than in metals.

Expect the food to be much juicier, meats to taste richer even without pre-seasoning, Lentils and beans to be much softer, whole and well cooked, Rice turns out fluffier, each grain separate from the other.

For more unique differences read our blog section under how-to tutorials for different types of clay cooking.

When making pure-clay ware without elasticizes, plasticizers or petalite (an ore of lithium).  Some lids may naturally warp slightly during firing.  For this reason we check and mark those pieces with a pencil, with the mark running from the edge of the lid to the rim of the pot.

Here are some answers to additional questions you might have:

1. Are products that have the pencil marks from the regular line?

Yes, we mark both the Regular and Alternate line.

 2. Won’t the pencil marks eventually wash off? Then, you would not know how the lid should fit on that pot….

Yes, the pencil marks would eventually wash off but before then a.  with repeated use — heating and cooling — the pot/lid pair would ‘settle’ into a certain best fit position.  B.  When you see the mark fading you could easily re-mark the same place with the pencil.

3. If the pencil marks indicate the exact position that the lid should be sitting on the pot then other lids from other pots would not fit, correct? Hence, only a specific lid will fit with a specific pot.

There could be other lids that fit the pan/pot but in that given batch of firing this pair have the best fit.

None of our pots have the traditional long, or two sided handles made of silicone, rubber or some kind of plastic because those are unsafe materials to have around food and we also don’t feel comfortable letting our employees handle these highly toxic materials (in their raw form).  Instead we extend the rim outward all around the pots/pans to form an easy-to-grip, sturdy handles that will not “come-off” with use.  People using these pots, feel more secure handling the pots with these handles than the traditional ones because in this case you’re holding the actual pot versus extensions to the pot/pan.

Also, the pots/pans don’t get burning hot on the outside like conventional cookware so most time you can touch the bare pot.  Because people’s tolerance to heat varies, always feel free to use a mitten or a kitchen cloth if you need to, while carrying a hot pot or lid.

The true answer is Forever.  When taken care of the right way your MEC all-natural clay pot can last forever.  We have known families that pass their terracotta cooking pots from grandmother to grandchildren.  Our raw material pure and mineral rich terracotta clay is very durable and long lasting.

A lot of  history we know now of civilization from many centuries ago is through the excavation of their terracotta ware many of which have been discovered intact.  Our pots are made using the same durable techniques with modern day skill and precision so in essence you clay pot can last forever when taken care of the right way!  Find out how to care for your pot here.

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 a life time or more!

We currently don’t sell our products in stores because retail stores require a very high margin to handle their products. We market our cookware directly online to save you a lot of money.

Ceramic/porcelain, stoneware pots and pans: From making toilets to tiles to cooking pots, the ceramic material has been used for several decades and is loosely called ‘clay’ because of its elasticity that resembles natural clay.  The ceramic/porcelain raw material contains only about 5-7% natural clay, the other 95% are chemicals, oxides (obtained through fracking) and other inorganic substances obtained from deep within the earth and processed in an environmentally detrimental manner.   A typical mixture could contain over 75 different chemicals, some of which are listed here: Chemicals, toxins, oxides and inorganic substances in ceramics.

The unique combination of chemicals depends on the final product and is usually a well kept secret.  For example, if being made into a cooking pot, the chemical petalite is added in a certain percentage (this is an ore of lithium) to control thermal shrinkage and the raw material may be called ceramic clay.  Another formula may include chemicals for the ware to withstand very high firing temperature to make into tiles, toilets etc., and so may be called porcelain. Because it’s a combination of elements sourced from different origins this material has to be fired to very high temperature to fuse all these foreign elements together.  Because of the presence of dangerous chemicals this ware always needs to be glazed.

Flame ware pots and pans: Flame ware is another name given to the ceramic raw material that has specific chemicals added to withstand heat.  This raw material may or may not contain any real, natural clay.  And typically has some extremely toxic chemicals including petalite, an ore of lithium. Because of the presence of dangerous chemicals this ware also always needs to be glazed before using for food.

Stoneware pots and pans: have a higher percentage of natural clay, typically up to 40% and the rest of the raw material is a combination of chemicals, oxides and some toxic additives.  Because they have a greater percentage of natural clay, their firing temperature is less than ceramics or porcelain. Because of the presence of chemicals this ware also needs to be glazed before being used for food.

Earthenware or terracotta pots and pans: Earthenware or terracotta is a term interchangeably used for pots and pans made from a combination of low fire natural clay and may contain additives.  The additives are chemicals added to the clay to increase elasticity, for uniformity in firing, and to add color to the fired items. Chemicals and additives are also added for ease of processing and to increase manufacturing speed.  An example of such a chemical is a deflocculant like sodium silicate or Darvan 811 or Darvan 7, these chemicals are added to increase homogeneity and for better suspension and reduce or limit the percentage of water allowing faster drying times. Another example of a chemical added is Iron Oxide, to yield a deep, dark red to the ware. Besides the fact that the raw material could have chemicals, this clay is also not tested and so may contain natural contaminants like mica or contaminants that are present because of careless disposal of industrial waste or farming. These contaminants could include lead, cadmium and/or arsenic.  Since its only economical for potters who use this clay to harvest what is locally available, it in most cases is secondary clay that has different natural contaminants also (it’s not just clay). Earthenware/terracotta may or may not be glazed.

Pure-clay pots and pans: are pots and pans made from 100% all natural, primary clay – i.e. clay that is more elastic than earthenware or terracotta because it has NO contaminants.  It only contains its natural ingredients which are nutrients like Phosphorus (P), Potassium (K), Calcium (Ca), Magnesium (Mg) and Micro-nutrients: Boron (B), Manganese (Mn), Zinc (Zn), Iron (Fe) etc.  Miriams Earthen Cookware goes one step further to make sure and let their customers know they only use pure clay by scientifically testing their clay and they publish the test results as well. We are happy to be the only company in the world to do this. This is what makes their pots made from 100% pure-clay the best and healthiest for cooking. Miriams Earthen Cookware pots/pans are pots and pans made using only 100% pure-clay, no other additives or chemicals are used and they’re unglazed. Because pure-clay is one single entity used as it is found in nature and all the nutrients are already bound together as one, it does not require high firing temperatures.  The firing in this case is done only to completely eliminate chemically bound water (H2O) and fuse these naturally bound elements.

Glaze is typically a liquid that is a combination of toxic chemicals, oxides and metallic and non-metallic substances.  This list contains some of the ingredients in glazes.  It is typically used to cover ware made with ceramic, porcelain, stoneware materials.  It is also used for earthenware and stoneware.

 

The harsh form of heat in conventional pots let moisture break into steam right from the start. And this steam that quickly builds up inside needs an escape or the pot could burst because the entire pot and lid get very hot and cannot condense it.

With pure clay moisture only breaks into steam when the food is almost cooked. The inside of the lid stays cool enough to melt steam and with the unique lid design it gets directed right back into your food. Because of the way steam is managed right inside the pot, there is no need for a hole to let it escape.

This feature is exclusive to pure-clay cooking and is one of the reasons why your food is so nutritionally dense — the steam escaping the pot/pan is essentially water soluble nutrients, vitamins & minerals.

Yes, they can be used on wood stove. Using them with a heat diffuser on these stoves is recommended.  They can also be used inside slow-cookers, solar ovens and outdoor grills.

Miriams Earthen Cookware is very different from other unglazed cookware including unglazed terracotta pots (that have the red color).

The clay in those cases may have additives like plasticizers, feldspar, extenders, dyes, talc, mica, petalite, deflocculants etc. added during the processing of the clay and/or the making of the ware. Glaze would be an added disadvantage as it contains its own chemicals and toxins including lead and cadmium.

No contaminants or toxins are added to the MEC clay, it’s pure and All-Natural clay with nothing added to it.

Miriams Earthen Cookware is also the only cookware made from TESTED clay: Not only do we know that our clay is pure, we also test it so we can guarantee this to our customers.

In order to provide to you the safest cookware, all of Miriams Earthen Cookware are made from the highest quality 100% pure and primary clay.  And they are handmade without using any additives throughout the making process, i.e processing of the clay, making, finishing or firing of the pots. No glazes are used to cover imperfections either, so it is very natural for minor surface imperfections to be present.

Also note, we don’t guarantee a perfect, machine cut fit for lids.  Utmost care is taken to ensure they are made to fit well on the pots but without the use of any additives to control or inhibit the clay’s natural shrinking properties.  For your benefit, we have individually hand-marked with a pencil, the best fit for some lids that sit better at one position than others. These pencil marks can be easily erased with a regular pencil eraser, if you don’t need them.

It is not a perfectly fitting lid that locks steam inside your MEC pots and pans. There are many other unique features that contribute to this benefit and you can read about it here: MEC’s Steam Management Properties Explained.

The imperfections on the ‘Alternate line’ are more pronounced than the ones on the ‘Regular line’.

Seasoning & Use (15)

Since our pots are 100% biodegradable & compostable, after their useful period which could be for decades long, you can safely dispose them by breaking it up into smaller pieces and use it as an all-natural fertilizer for your garden. Or if you are disposing it because of a small crack, you can instead reuse it for a storage pot, to store vegetables in your fridge. Vegetables and fruits retain their nutrients and remain fresh for a longer when stored in clay pots (covered with the lid) in the fridge or outside.

After the first seasoning it is recommended that you use them back-to-back a few times i.e use it often at least 3 to 4 times cooking wet recipes. This helps the pot to shrink slightly and will prevent it from holding moisture.

‘Wet recipes’ include making rice, quinoa, vegetable soups, stews, cooking lentils/beans, pasta, steaming vegetables etc.  Avoid cooking meat or non-vegetarian dishes while they are in this process.  Once fully seasoned you can use the pots to cook both vegetarian and non-vegetarian recipes. Also avoid dry or semi-dry cooking like roasting, or dry sauteing of spices etc. while still in this process.

The pots are considered to be “fully seasoned” after it has been used this way a few times.

Store with lid open and in a well ventilated place.  Avoid storing in closed or damp areas.  Occasionally (once every 2 months), it’s also a good idea to dry your pots on the stove top at the lowest setting for 5-10 minutes or until warm to touch on the outside, before putting away. The pots can be stacked one inside the other.

More information on using  MEC cookware as a  Rice cookerSlow cookerDutch OvenYogurt makerBread baker, and roasting.

Most times it’s enough to wipe the pot with a cotton cloth after washing. But sometimes, if the pot didn’t get used back to back a few times after the 1st seasoning it may not have had a chance to shrink and so it may hold moisture for a little longer. Or if you’re living in cold or very humid areas it sometimes might take a little longer to dry. In these cases you can help the pot dry faster by wiping with a cotton cloth after washing and dry it on the stove-top on lowest setting for 10 minutes or in the oven at 250 D F for 10 -15 minutes. This just needs to be done a few times and you will see the pot drying faster after a few times of doing it this way.

This only needs to be done once before first use.

Thoroughly rinse the pot/pan and lid under running water for a few minutes and let it sit for 10 minutes. Meanwhile make the following mixture:

Add 3 tbsp of flour (any one of the following: wheat, rice, arrowroot, lentil, flour etc) to 1 cup of water.  Make it 4 tbsp to 1.5 cup water if seasoning the Large or X-large pot.  Stir thoroughly so it’s without lumps.  Using a few drops of cooking oil and a pinch of turmeric is optional.

Now fill your pot 1/4 with water, add the flour mixture, stir and place it on the stove and start on low.  Let it stay at this heat for 5-7 minutes then increase to medium heat.  Cook with lid on till it thickens to 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!

Please note 90% of cracks can be fixed, and the pots used again for cooking, here’s how. But in case your’s did not heal, here’s what you can do with it:

If your pot is still intact but has a crack that makes it unusable for cooking it can be used for various other things in your kitchen as a 100% non-toxic alternative.

For storing Fruits & Veggies:  It can be used to store fresh fruits and vegetables in the fridge. Produce lasts longer and remain fresh because the inert pot prevents depletion of nutrients caused by EMF radiation (Electro-magnetic field radiation).

Sprouting beans & lentils in a clay pot!

It can also be used as an organic sprouter: Your beans/lentils will thrive in the breathable, nutrient rich pot and sprout more fully than in other vessels.  To use as a sprouter: soak your beans/lentils in a glass bowl for 12 hours, drain the water and put the beans in your MEC pure-clay pot.  Close the lid and put the pot in the oven.  Your beans will sprout in these pots with just the heat from cooking on the stove top.  In the winter, if need be, leave the oven light on to give some additional heat.  Your beans/lentils will sprout in 8-12 hours.  Most other sprouters are made of plastic, take 5-7 days to sprout and need repeated water changing or adding water constantly.

A natural refrigerator: Going camping? Or living off the grid & need a place to store fresh food for a few days?  Your damaged pot can make a great natural refrigerator.  Just wet the whole pot under running water for 2 minutes, drip dry and place the foods you need refrigerated: milk, fruits, vegetables, bread, etc. can be all stored in the pot and then dip the lid also in water and close the pot.  The pot & lid will let the water evaporate very slowly keeping the food inside cool and safe.  How long food can stay without going bad depends on the weather and your location, so date it 1st by storing small quantities.

As a herb/vegetable planter: These 100% non-toxic pots make great planters in your kitchen or outside for all your herbs or small vegetable plants.  Plant and see your vegetation thrive in them.

If fully damaged, they can be composted-they are 100% biodegradable and compostable.  The nutrient rich all-natural clay enriches the soil where it’s disposed.

Is it necessary to leave a thin coating of seasoning/flour mix on the bottom and sides of the pot?

No, you don’t have to let any of the seasoning stay in the pot. After seasoning, the pots can be cleaned off thoroughly and any residue scrubbed off. The seasoning process itself is what helps the pot to “shrink” ever so slightly and prepares it for cooking your food.

When seasoning or cooking with the pot (especially when it’s new) raise the heat to medium after 5 minutes on low.  The medium heat will let the clay platelets expand to hold liquids inside.  It’s natural for some water to precipitate to the bottom, this is either water that was absorbed while washing it for the 1st time or because the stove was on low for a while.  Once the pot/pan is fully seasoned you could cook on low or medium, the pot will shrink and will not let the water precipitate like when it was new.

You may see some minor cracks on the bottom of the pot and this happens because of too much heat on one spot. They should not affect the performance of the pot in anyway and over time they get sealed by the foods oils. One other way to seal the crack is if you can heat half a cup of milk in the pot on low heat for about 20-30 minutes, then turn off the heat (don’t have to wait for the milk to boil) and wait till the milk cools down to room temperature. This can seal the crack and prevent it from growing. The chances for these cracks to happen can be greatly reduced if you use the diffuser and always ensure you increase the heat gradually and only go upto medium heat.

No, you don’t have to season it again. Just let it soak in water for about 20 minutes and apply some cooking oil to the outside and inside of the pot while it’s in the water. Let it dry and then you can start cooking with it.

Our goal is to make the customers experience as comfortable as possible so you don’t put it aside because of lengthy pre-cooking steps.  So that you can use the pot as often as you want and need to without worrying about pre-soaking, we finish it by a process of hand burnishing the pot on a high spinning wheel.  Here the microscopic pores are closed as much as possible and the moisture in the food is locked inside much better than other pots that don’t go through this finishing step.

With other pot because the pores are wide open the food can get quite dry especially if cooking in the oven, so you need to pre-soak the pot.

If you have accidentally burnt food, it can be cleaned off completely and used for cooking once again.  Here is how you can do this:

Wet the pot thoroughly on the inside and out, sprinkle baking soda and spread it all over the surface of the pot with your hand or sponge.  Scrub and remove any burnt food residue by scraping with a metal spoon or a metal scrubber if need be.  Rinse the pot out and inspect it on the inside to see if any food is still stuck to the bottom.  If there is no food your pot is ready to be used again – wipe it dry with a cotton cloth and set it on the stove to cook or if you need to put it away, store it away in a dry and open place: on the stove top or on the counter top, etc.

Upon inspection if you still find some food residue, try to remove it by scrubbing with a metal spoon.  Please note that the black stain will remain but any food residue should come off with the scrubbing.  If you’re having a hard time getting the food out, pour 1-2 cups of hot water in the pot (the water can be from the hot water faucet), let it sit for 5-10 minutes and then try scraping the food off, it should come off this way.

By following these few simple steps you can have a pot that lasts for a long time cooking very nutritious, delicious food for you:

  1. On stove top –Start on low, (anywhere between 1-3 on a scale of 1-10) and in 5 to 7 mins increase to medium– setting 5 or 6. No need to go past medium.  All foods cook perfectly just on medium heat in about the same time. Once the pot gets cooking, sometimes you will find that you have to reduce the temperature back to low. because all the heat given to the pot is held inside.
  2. In the Oven — Recommended Max Temperature is 450 Degrees Fahrenheit. Start in a cold oven or 250 D F and increase to desired temperature within a span of 10 minutes.
  3. After seasoning use it back-to-back a few times (4-5 times) cooking ‘wet’ recipes.  This helps the pot to shrink slightly and become ‘fully seasoned’.  ‘Wet’ recipes include making rice, Quinoa, vegetable soups, stews, lentils, pasta, steaming vegetables etc.
  4. If the pot needs to be put away sooner, just wash it, pat dry with a cotton towel and dry it on the stove top for 10 minutes at the lowest setting.
  5. Using a heat diffuser is recommended for all cooktops, and is a must use if cooking on electric stoves, both glass/ceramic or coil cooktops.

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, toxic soaps.  To wash: get the pot completely wet, sprinkle baking soda, scrub and rinse off. Wipe it with a cotton towel/rag and put it away to dry.
Food very rarely sticks to the bottom.  If you’ve accidentally overcooked or burned food, pour some warm water in the pot, sprinkle baking soda and let it sit for 10 minutes, scrub clean — food would come off the bottom easily — rinse and dry.  For tough to clean spots, you can use a scrubber, there is no coating so no fear of scraping any harmful enamels or glazes.

More information on using MEC as Rice cookerSlow cookerDutch OvenYogurt makerBread baker, for roasting.

Yes, they can go in the refrigerator. Let the pot & food cool down a little bit, if possible to room temperature, before putting it into the refrigerator. And if you want to take it out to heat the food in the same pot, take it out a little ahead of time to sit outside and come close to room temperature before putting it on the stove.

Shipping & Sales (3)

Product warranty information can be found here: Shipping & Warranty

Yes, we ship International!

International orders ship via USPS Priority Mail and take 1-4 days to leave our warehouse and reach their destination country within 6-10 business days thereafter. We have some of the best negotiated shipping charges, but if you can get a better rate because of an account/relationship with the carrier, please let us know and we can use that account or discounts for your shipment.

We currently don’t sell our products in stores because retail stores require a very high margin to handle their products. We market our cookware directly online to save you a lot of money.

Testing (4)

Not only is our cookware lead and cadmium “free”, it has NO lead, cadmium or any heavy metals.  We adhere to the highest selection and testing standards to ensure our clay is pure. Our raw material–pure & all-natural clay, is a composition of nutrients & micro-nutrients essential to the body.  We only use clay from far less populated and non-industrialized areas. We further discard the top soil and use what is beneath one to two feet of ground. We also don’t glaze our pots with chemicals because glazing is another way for clay ware to get contaminated with lead/cadmium and other harmful chemicals.

Yes, there is a difference between being “Lead FREE” and having “NO Lead”.

When an item is labeled “Lead free” it means there is still lead in it but it’s below the allowed limit of California Prop 65 (or other similar limits). While this may be an OK standard for things that don’t come in contact with food, with items that do (especially cooking pots/pans), it’s best to use things that have NO Lead at all.  If an item truly has NO Lead the manufacturer will be willing to show consumers the test results from a reliable laboratory, preferably in the USA (see our test results on the link).

The other issue with the ‘Lead FREE’ label is that many items are made out of the country where results could be easily manipulated, so one can never know for sure what the actual levels are and whether or not it is indeed below California prop 65.

We at MEC have ZERO tolerance to lead, cadmium or any other kind of contaminants. So the complete composition of our clay is tested to ensure it has NO Lead or Cadmium or any other toxins, nothing is added in the making process and they’re not glazed – this is how we are able to guarantee the product is truly 100% Non-Toxic.

What you read is an article sponsored by competition selling ceramic cookware.  The ceramic material has over 70 to 200 different chemicals, and they’re trying hard to put down our efforts in making cookware from a 100% pure and non-toxic material. Some of the commentators on that article are employees of the company.

MEC clay is harvested from land that is verified as not used for farming for more than 200 years.  We’ve researched the history of the land going back since the early 18th century.  Also note, primary clay is soil that cannot be used for farming, because of how hard it gets in the summer (the rigidness of the clay does not allow for the root system to grow).  And primary clay does not take to itself any environmental toxins, it is naturally non-toxic; it does not take to itself anything that does not contain the elasticity that it has naturally.   Also, our clay is harvested from 25 feet below the surface.

Glycophosphate is a herbicide made and marketed by Monsanto since the 1970’s.  It has been used in farming after 1974.  If at all present in soil, it is found on land used for farming on the top soil (up to 10 inches to 1 foot from the surface).

Our clay does not contain Glycophosphates, it is fully tested and the test results are published online.

Arsenic is a foreign element and is not part of primary clay. In some populated areas, because of vehicular pollution, modernization and industrial tailing (disposal), the top soil close to such areas may contain trace amounts of arsenic.  MEC clay is harvested from un-polluted,  non-inhabited lands, verified to have no industries with toxic tailing for a 15-20 mile radius.  As you can see on the test results MEC clay has NO Arsenic (0.0 ppm).  And it is also the only cookware with NO Lead, NO Cadmium, etc. All others can only claim to be Lead/cadmium/arsenic Free which means they still contain lead, arsenic and cadmium at varying degrees.

Again, MEC clay does not contain any toxins, contaminants, metals or oxides.  The “proprietary information” the writer suggests we didn’t show her is published on our site for all to view.

Please note that as we keep addressing the issue, the accuser comes up with new accusations.

Our clay has neither Arsenic or Glycophosphates or anything else she may come up with the in the future. Miriam’s Earthen Cookware is made from 100% non-toxic, pure and primary clay, nothing is added and nothing is removed. Reviews from our actual customers may shed some light on this. Please feel free to read and ask them questions on their blogs or their YouTube channel, if you have any.

Troubleshooting (20)

A strong burning smell is usually caused by interaction with the diffuser and stovetop. If using gas, you can try using the pot without the diffuser. If electric stove, changing the diffuser will help.

Product warranty information can be found here: Shipping & Warranty

This is something you may hear, especially with newly fired earthenware. It will disappear with time and it is simply a natural settling of the clay that occurs after temperature changes.

It is typical for the pot to acquire a general smell of food. It is not an obvious smell and should not be of a concern.  Because it is an unglazed porous pot it takes in some of the fragrances from the food but this does not cause any mixing of flavors while cooking other dishes in anyway.

If the smell is bothersome, please do the following to eliminate it:

Fill the pot ¼ way up with water, add 1 cinnamon stick and steam for 10-15 minutes till you see steam build-up inside. Open the lid partially to let some of it out. Let it cook this way for an additional 10-15 minutes. Turn stove off. Wait for it to cool down just a little bit and pour water out while it’s still hot/warm. Wipe pot and lid with a cotton cloth and set it aside to dry.

Most times it’s enough to wipe the pot with a cotton cloth after washing. But sometimes, if the pot didn’t get used back to back a few times after the 1st seasoning it may not have had a chance to shrink and so it may hold moisture for a little longer. Or if you’re living in cold or very humid areas it sometimes might take a little longer to dry. In these cases you can help the pot dry faster by wiping with a cotton cloth after washing and dry it on the stove-top on lowest setting for 10 minutes or in the oven at 250 D F for 10 -15 minutes. This just needs to be done a few times and you will see the pot drying faster after a few times of doing it this way.

Some peeling with an unused pot that has only been seasoned, is normal.  When you wash and season it the clay platelets come closer together and you might see some peeling if they were not used right after, but stored away for a while.

Please wash, wipe dry with a cotton cloth and oil the inside and outside of the pot with your hands and use it for cooking if you’re ready.  If you still need to wait some more, just oil the inside and outside and then you can let the pot sit till when you are ready to use it.

MEC made from 100% pure and primary clay is inorganic and does not promote the growth of mold or mildew by itself, i.e. you can store a unused MEC pot for years without any mold growing on it.  Mold or mildew occurs only in the presence of organic matter (food) and moisture, in most cases this happens if the pot was not cleaned and dried properly before storing away, and most times happens when the pot is still new and not “fully seasoned“.

Please note two important things:

1. This mold/mildew is not toxic and is easy to clean off; mold is toxic when it feeds off of toxins like in drywall, cement etc.

2. It only grows on the surface and not between the walls. We’ve tested to see if there’s anything that grows in between and have found none.

Sometimes if the pot didn’t get used back-to-back a few times, the seasoning process may not be complete and this could let the pot hold some moisture, which sometimes can cause mold or mildew to grow. Using it about 4 to 5 times after seasoning, before putting it away — if you have to — will ensure it gets fully seasoned and the pot will not hold moisture. If for some reason you are unable to use the pot this way just wipe with a cotton towel after washing and dry it out on stove-top on low setting with lid off till the rim of the pot is warm to the touch.

We are also noticing that mold or mildew happens, sometimes, more with pots used on glass cook-tops.  Off course it’s not always easy to change to gas, and for some, it may be hard to add a standalone single gas stove either, but drying the pot some more can prevent mildew when using on glass or other electric stoves. Drying the pot on the stove (with diffuser) when the pot is still new, will help release any moisture trapped in the walls in this case.  After some uses the pot can naturally air dry.

Here are steps you can take to clean the pot to get rid of the mold and prevent it in the future:

Wash the pot thoroughly with some vinegar and lemon juice, scrub this mixture throughout the walls of the pot, rinse, drain water and wipe with cotton towel to dry it out. Following this, dry it out on stove-top on low setting with lid off till the rim is warm to the touch. Let the pot cool down before putting it away. This should help get rid of the mold and prevent it from growing again.

Please store with lid open or partially open and store on a rack or right on the stove-top to allow for adequate air circulation.  The pots can be stacked inside each other (but keep lid aside).

We would never sell something that we know is going to be a problem or that which will not function as intended. Some surface cracks or dents are inevitably part of a product made from a 100% natural material.

As you know we don’t add any additives to our primary clay, so there is nothing in it to control the formation of natural hairline cracks that are created as an adjustment to heat during firing. If not anything, they only make the pot stronger, and with seasoning and use, the pot shrinks ever-so-slightly and these cracks “come together” (or tighten), to strengthen the integrity of the stone body.

The real problem however is that there is nothing in the market today that can be compared to a product made from a pure raw material like this one, there are always additives used to make things more appealing to the eye. But we know today the toxic nature of chemical additives and what havoc they have caused in people.  This is one main reason ceramics in general are glazed or if you were to buy cheaper unglazed pots, they have additives like iron oxide, petalite and mica used to cover imperfections.

We can guarantee that the pots will only get stronger so long as they are used per the instructions. The pot and lid will shrink (microscopically) and only get tighter, the crack will close although you may see the line, and you should not have any issues because of it.

We urge you to not judge or dismiss them by their appearance but cook in them to see the difference. Like we said before, it’s hard to compare them to anything except for non-manipulated things from nature like logs of timber, natural bricks, all of which have cracks that form to strengthen their integrity, and are some of the strongest building materials.

Please give them a try. We back our products 100%.

Pictures should not be expanded or magnified.  Please send the actual size of the image and the picture should contain the full view of the pot/item, in other words, the entire pot/lid should show in the picture.  

When sending pictures of a lid that doesn’t fit too well, place the lid on the pot and take & send 3 pictures: one from the top, one from the left and one from the right.

If you start the recipe with ghee and/or other animal fats, you may see this happen sometimes.  Because any animal fat (including ghee) has small amounts of toxins, they get pushed out during the cooking process, because of the non-toxic nature (negatively charged ions) of the pot.  To prevent this we recommend you add the oil/fats towards the end of the cooking process rather than the beginning.  This is also healthier because the fat does not get a chance to break down into trans-fat, and when added in the end you get its full taste.   Metals need oil as grease to prevent food from sticking, clay doesn’t, instead you can use a sprinkle of water.  If any recipe calls for adding oil 1st, and if its a lot of oil (2-3 tbsp), you can cut down the amount by half and if you want to, you can add the remainder in the end.

To help resolve the issue we recommend that you heat the pot in the oven (with a plate in the bottom), without any food.  You can heat them for 10-15 minutes at 250 D F.  Do this a few times, if need be, till you don’t see any drops of oil in the bottom.

Once you’re satisfied with the results (i.e. you don’t see any drops of oil), you can steam clean the pot, and this is done in this way:  Add 4-5 cups of water to the pot, start on low and increase to medium in a few minutes.  Let the water start steaming inside the pot. 10-15 minutes from the time you see the steam, turn stove off and pour the water out while it is still warm.  Wipe it dry and let it sit to dry for a day or so before using it again.

When seasoning or cooking with the pot (especially when it’s new) raise the heat to medium after 5 minutes on low.  The medium heat will let the clay platelets expand to hold liquids inside.  It’s natural for some water to precipitate to the bottom, this is either water that was absorbed while washing it for the 1st time or because the stove was on low for a while.  Once the pot/pan is fully seasoned you could cook on low or medium, the pot will shrink and will not let the water precipitate like when it was new.

All-Natural, primary clay because of its purity and negatively charged ions has been used to extract toxins from our bodies for many centuries.

When food is cooked in Miriams Earthen Cookware, the toxins whether it be from the animal fat (most animals store toxins in the fat), pesticides, fertilizers or from heavy metals or salts in the water, all of which are positive ions get squeezed out through the negatively charged clay platelets.  Since the pot is unglazed these toxins get pushed out all the way to the outside walls of the pot.  Nothing sits within the walls and none of it goes back inside as pressure moves from high to low.

The deposits have a sour, metallic taste.  They come off easily when wiped with a piece of cloth or the pot is washed once the food is cooked.

For Further Reading:

Dioxins in animal’s fatty tissue

According to the FDA, most human exposure to dioxins comes from food, with 95 percent of that coming from animal fats (FDA 2004a). – See more

You may see some minor cracks on the bottom of the pot and this happens because of too much heat on one spot. They should not affect the performance of the pot in anyway and over time they get sealed by the foods oils. One other way to seal the crack is if you can heat half a cup of milk in the pot on low heat for about 20-30 minutes, then turn off the heat (don’t have to wait for the milk to boil) and wait till the milk cools down to room temperature. This can seal the crack and prevent it from growing. The chances for these cracks to happen can be greatly reduced if you use the diffuser and always ensure you increase the heat gradually and only go upto medium heat.

Minor surface or hairline cracks may show up on the bottom, and it’s normal for this to happen and shouldn’t affect the functioning in any way. Other deeper cracks could happen rarely and only if the pot has been exposed to prolonged periods of high and/or uneven heat, or if there were no liquids in the pot and the food inside got very dry. This does not necessarily mean you had put it on high but some stoves regardless of the setting just burn high or generate a lot more heat, so it helps to know your stove a little and avoid those burners that may heat too fast or burn too high.

These cracks can be ‘healed’ by doing the following: Thoroughly clean the pot with water and baking soda and wipe it dry with a cotton cloth, set it aside to dry for about 5-10 minutes (if pot is already clean and dry skip this step). Then apply some oil or butter (any cooking oil, like olive, coconut, vegetable, and sesame seed), apply thoroughly with your hands onto the full surface of the pot, both inside and outside and heat it in the oven at 250 D F for 25-30 minutes. Turn the oven off and let the pot cool down slightly before taking it out. Take it out and let it sit for 2-3 days for the crack to fully heal.

This process can heal cracks about 97% of the time and can also be done to strengthen the pot, if you ever experience the pot chip. When using your pot after this process, cook on low heat only for 3-4 times and cook recipes that are semi-dry or those that turn thicker in the end like stews, soups etc., for those first few times.

A crack can also be healed using this method (method 2):  Make a paste with 2 tsp water + 1 tsp flour.  It can be any whole grain or other flour.  Now wash the pot thoroughly and apply the paste on the outside and inside of the pot along the line of the crack and spread it slightly to the surrounding area.  Let the paste dry slightly, then use the pot for cooking.  When the pot is heated the clay platelets come together and the paste will seal the crack.  Wait for the pot to completely cool down before washing it.  You can repeat this process one more time if you still see liquids leaking from the crack, but in most cases, doing this one time should seal and heal the crack quite well.

Having tried this if the pot continues to leak, here are ideas on other uses for this pot.

Very rarely, some “glass” stoves when used with the SimmerMat diffuser may emit this smell. Please let the smell from the diffuser “burn-off” by letting it sit on the stove just by itself and heat on medium low, keep windows open and do this for 10 mins.

This should resolve the problem. If not, please change diffuser to Norpro.

There is no way for us to determine if your stove is going to do this, it is very rare and not predictable before-hand.

So long as you did not let the soap sit in the pot for too long (over 10 minutes) this should not be a problem. Rinse the pot thoroughly and then you can use it for cooking. In case you did let soap sit in the pot for more than 10 minutes, rinse the pot thoroughly and steam 1-2 cups of water in the pot for 15 to 20 minutes. After this you can continue to use the pot for cooking.

If you have accidentally burnt food, it can be cleaned off completely and used for cooking once again.  Here is how you can do this:

Wet the pot thoroughly on the inside and out, sprinkle baking soda and spread it all over the surface of the pot with your hand or sponge.  Scrub and remove any burnt food residue by scraping with a metal spoon or a metal scrubber if need be.  Rinse the pot out and inspect it on the inside to see if any food is still stuck to the bottom.  If there is no food your pot is ready to be used again – wipe it dry with a cotton cloth and set it on the stove to cook or if you need to put it away, store it away in a dry and open place: on the stove top or on the counter top, etc.

Upon inspection if you still find some food residue, try to remove it by scrubbing with a metal spoon.  Please note that the black stain will remain but any food residue should come off with the scrubbing.  If you’re having a hard time getting the food out, pour 1-2 cups of hot water in the pot (the water can be from the hot water faucet), let it sit for 5-10 minutes and then try scraping the food off, it should come off this way.

The diffusers do get discolored within a few uses, because the polish is burning off, even without water precipitating onto them.

Some precipitation is common in the beginning and with more use, this will stop. It also depends on the stove. Glass stove tops cause a little more precipitation that gas and coil. But again, that will eventually stop.

Placing the pot on the empty stove for 1-2 minutes on low, then adding water and other ingredients will help prevent this. But diffuser will get discolored even without the water coming through.

In the oven, the recommended max temperature is 450 Degrees Fahrenheit. Please start at lowest temperature and increase to desired temperature after 5-10 minutes.
While the pot is fired up to 2000 D F, it can take up to the temperature it needs to cook food, which is less than or equal to 450. It does not need any more heat than that to cook and if given more heat than it needs it can crack. All foods can cook in less than 450 degree Fahrenheit. MEC pots made from primary clay hold all the heat given to them, unlike metal and other materials that heat and cool at the same time and thus may require higher heat.

In order to provide to you the safest cookware, all of Miriams Earthen Cookware are made from the highest quality 100% pure and primary clay.  And they are handmade without using any additives throughout the making process, i.e processing of the clay, making, finishing or firing of the pots. No glazes are used to cover imperfections either, so it is very natural for minor surface imperfections to be present.

Also note, we don’t guarantee a perfect, machine cut fit for lids.  Utmost care is taken to ensure they are made to fit well on the pots but without the use of any additives to control or inhibit the clay’s natural shrinking properties.  For your benefit, we have individually hand-marked with a pencil, the best fit for some lids that sit better at one position than others. These pencil marks can be easily erased with a regular pencil eraser, if you don’t need them.

It is not a perfectly fitting lid that locks steam inside your MEC pots and pans. There are many other unique features that contribute to this benefit and you can read about it here: MEC’s Steam Management Properties Explained.

The imperfections on the ‘Alternate line’ are more pronounced than the ones on the ‘Regular line’.

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