Lara, a nutritionist in New York City, said this after using MEC for the first 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 very long time!
Cooking with MEC is Easier and Less "Stressful"
Cooking in MEC is just the same as cooking in other pots but easier and less stressful. The only difference is, all cooking is done on low to medium low heat and rarely going up to medium heat.
It's easier because there are not as many steps involved, for example, to cook rice in a conventional pot (metal/ceramic) you may need to first let the water come to a boil then add the rice. This is the same with pasta, quinoa or any other grains. If not, the near-infrared (harsh) heat may cook the grains mushy. With MEC, it's a one-step process: Add grain and water to the pot at the same time, cover and cook till done.
There is no need to 'check', 'stir', 'mix' too often. With many recipes, once you add ingredients to the pot, you can set a timer to come to turn the stove off. Once the time to cook your favorite types of food/recipes is established, you can conveniently let the pot do its job and come back to turn it off.
As far as the cooking time: once the pot is fully seasoned, most foods, grains, vegetables, meats, beans all take just about the same time as in metal pots. A satisfying & nutritious bone broth can be done in about 2 hours or less (not 18 to 24 hours). The time factor also depends on the stove -- food cooks slightly faster on gas stoves than electric stoves.
Not only is cooking easy, cleaning is also easier than conventional pots. When used the right way, food does not stick to the pot (they're naturally non-stick). This minimizes waste and cleaning time (cleaning instructions below).
SEASONING YOUR POTS/PANS:
These instructions are also included with your purchase:
Seasoning: Before first use, thoroughly wet and soak the pot in the sink with 2-3” of water, for 1 hour. Then wipe pot down with cotton towel.
Then season your pot in these 3 simple steps:
- Fill the pot/pan 1/4 way up with water.
- Sprinkle 1 tbsp of any flour (arrowroot, wheat, whole wheat, rice, all purpose). For Large and X-Large pot, use 2 tbsp),
- Stir, cover and cook on low to medium heat till it thickens to a broth (avg 30-35 mins).
If grain free, use 1 tbsp of cooking oil instead of flour, cover and cook for 30 mins or till you see a steady steam build up in the pot.
When done, turn stove off. Let mixture cool down, pour out, scrub and rinse the pot thoroughly (not leaving any food residue). Then start cooking!
Tips: Apply some cooking oil to the outside walls of the pot and lid with your hands after seasoning. This lets it develop a uniform patina as it ages. Do not apply oil to the bottom of the pot/pan.
No need to season if using for yogurt only.
COOKING WITH MEC
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 the Stovetop: All recipes can cook on just low heat (setting 3 on a scale of 1-10). If your pot/pan is more then 1/2 full with ingredients, you can increase to medium-low, or 4 after cooking on 'low' for a few minutes. Avoid medium or higher than medium settings. When new, they need some additional time, in about 5-6 uses they cook faster and take about the same time as conventional pots.
2. In the Oven -- Recommended max temperature is 450 Degrees Fahrenheit. Start in a cold oven or 250 D F and increase to the desired temperature after 5-10 minutes.
3. Fully Seasoned: After the first seasoning use it as often as possible (preferably every day) for a few times cooking 'wet' recipes. Use it at least 4-5 times in this way before putting it away, if you have to. 'Wet' recipes include making rice, quinoa, vegetable soups, stews, lentils, pasta, steaming vegetables etc. This helps the pot to shrink slightly and become 'fully seasoned'.
5. Using a heat diffuser is recommended for all cook-tops, and is a must use if cooking on electric stoves, both glass/ceramic or coil cook-tops.
GOOD TO KNOW:
Cook-time: The more it’s used the faster it’ll cook your food, all on medium heat or less!
For Best Results: Use separate pot for making yogurt, one for teas/coffee & other herbal decoctions, all other types of cooking can be done in the same pot. Using separate pots for vegetarian and Non-vegetarian cooking is optional.
Wooden spoons go well with our cookware.
Naturally Non-stick. Can cook using little to no Oil. Most of the steam/moisture & oils in the food remain in the pot so a lot of times little to no additional oil/liquids are required. Also, by the time your pot is fully seasoned, it is also naturally non-stick.
Getting black on the Bottom. With use, the bottom of your pot will become black or gray. This is WILL NOT affect the functioning. It happens as a result of a normal oxidation process as would happen with any 100% organic matter like wood, stone etc. (when heat is applied).
Avoid dry or oil saute till pot is ‘Fully Seasoned': Don’t dry sauté or in oil sauté spices or onions till fully seasoned. You can do this after the pots are fully seasoned. When sauteing onions or spices in oil, do so for just a few minutes (less time than metals), with lid on. They get cooked much faster in clay.
Avoid sudden, extreme temperature changes: Example: If taking out of the fridge, let it come to room temperature before putting it on the stove for reheating and vice-versa.
Sit hot pots on pads, trivet or a wooden board.
Cooking a few non-meat/vegetarian recipes in the beginning, while the pot is getting 'fully seasoned' is recommended. Once fully seasoned you can cook both vegetarian and non-vegetarian recipes in your pots and pans.
Stovetop & Oven-safe
For use on gas and electric cooktops, in the Oven, Solar Ovens, outdoor grills, wood-fired stoves etc. Can also be used on slow cookers/crock machines if they fit inside with 1/4 space on all sides and if manufacturer permits the use of other inserts.
Let the pot cool down to room temperature before putting it in the refrigerator.
When Slow Cooking
Use your pot for slow cooking for several hours of cooking once it's used at least a few times (4-5 times) for cooking recipes that take less than an hour of cooking. All slow cooker recipes can be done in a maximum of 2 to 3 hours (example: one recipe that takes the longest time - beef bone broth cooks in 2.5 hours in the X-large pot, 6 qt). No need to cook the food for 12 to 15 hours anymore!
Always use a diffuser when slow cooking with your pot. Click here for more detailed instruction for using MEC pots as a slow cooker.
Although dishwasher safe, hand washing is recommended. They’re easy to clean because of their non-stick properties. Avoid using soap. To wash, wet the pot under water then sprinkle baking soda, scrub and rinse off.
Rarely, if food gets stuck to the bottom or gets burnt, add 1-2 cups of warm water to the pot, sprinkle baking soda and let it sit for 10 minutes, then scrub and rinse off. Use a metal spoon to gently scrape off any burnt food if necessary. Avoid using a metal—steel or aluminum scrubber. A scrubbing brush is fine to use.
Store with the lid off and in a well-ventilated place. Avoid storing in closed or damp areas (like inside cabinets, especially in humid regions). 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 the rim is warm to touch.
And finally, we know that although clay pot cooking is the most time-tested, healthiest & safest way of cooking, 100% natural clay cookware might be a new concept to some, and we want to assure you that we are here to help with any questions you might have while getting to know and cooking in this amazingly healthy way! Email Us with any questions you might have and we’ll get back to you right away.