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!
SEASONING YOUR POTS/PANS:
This only needs to be done one time before 1st 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 (consistency of milk cream). Turn stove off and wait for it to cool down, preferably overnight. The next morning pour broth out, rinse the pot with water and start cooking!
COOKING WITH MEC
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, (between 1-3 on a scale of 1-10) and in 5 mins increase to medium– setting 5 or 6. No need to go past medium. All foods cook perfectly just on medium heat taking 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 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. Fully Seasoned: After the first seasoning use it often -- every 1-2 days -- for a few times cooking 'wet' recipes. Use it at lease 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'.
4. If for some reason you can't use it often in the beginning as directed on the above step and need to put it away sooner, just wash it, wipe dry with a cotton towel and heat on stove top for 10 minutes with lid off at the lowest setting to get rid of any moisture, then put it away till you can use it again.
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 sauteing till 'Fully Seasoned': don’t dry sauté spices or onions. If the recipe calls for it, add onions, sauté just a few minutes then add other ingredients. Unlike in metals, in MEC pots/pans onions don’t need to pre-saute, they get cooked well even without (with other pots they turn slimy if not fully cooked thoroughly in the beginning, not so with pure-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.
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.
Stove top & Oven safe
For use on gas and electric cook tops, in the Oven, Solar Ovens, outdoor grills, wood-fire 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 pot cool down to room temperature before putting it in the refrigerator.
When Slow Cooking
Use your pot for slow cooking or several hours of cooking once it's used at least a few times (4-5 times) cooking recipes that take less than an hour of cooking. All slow cooked recipes can be done in a maximum of 3 to 4 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 recommended. They’re easy to clean because of their naturally non-stick nature. 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 -- food would come off the bottom easily -- rinse and dry. For tough to clean spots, you can use a harder scrubber, there is no coating so no fear of scraping any harmful enamels or glazes.
Sit hot pots on pads, trivet or wooden board.
Store 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 the rim is warm to touch.
And finally, we know that although it’s 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.
Happy Clay Cooking. Wishing You Great Health & Taste !