Which is the best slow cooker on the market?
I was recently researching slow cookers, as I am a fool for caramelized meats and other such dishes and I …
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The Quest For The Best Pots & Pans: Healthy, Non-Toxic & Green
Can you remember another time when one had so many options when it came to cookware? A few years ago, …
Read MoreIs your cookware really poisoning your family?
Have you ever heard of poly-perfluoroalkyl substances? It’s a tough word to pronounce, but it’s tougher to avoid it still. …
Read MoreCooking for your kids – a different challenge today
We all remember the times where the most important thing for a child food-wise was to eat his or her …
Read MoreClay Vs Glazed
MEC’s Pure Clay Cookware Metal, Ceramic, Enameled, Glazed cookware. 1 Is 100% Inert. No metals, chemicals or toxins. No leaching. …
Read MoreHow is MEC different from Ceramic, stoneware, porcelain, and glazed ware?
Ceramic clay, porcelain, stoneware are a composition of different chemicals, oxides and metal ores. Unfortunately the glazes and enamel used …
Read MoreMake Jams, Jellies & Pickles — Without any Additives
Ingredients: 3 -4 cups of Strawberries – washed and sliced 11/4 cup of brown sugar or Jaggery (sugar cane syrup) …
Read MoreIs Ascorbic Acid really Vitamin C?
If I were to explain this in simple terms, ascorbic acid that is added as a preservatives to packaged food (including baby food), that which is conveniently labeled Vitamin C is not really vitamin C. It is a synthetically derived ingredient that is chemically extracted from corn (most probably GMO) or rice starch. This derivative is 10 times more acidic than the pure & natural one found in a vitamin complex as found in whole foods…
Read MoreWhat Exactly Is A Dutch Oven, And Which Is The Best?
By Definition, a Dutch Oven is a name given to a two piece cooking utensil that includes a pot along with its well fitting lid. It has thicker walls than a regular pot and it is used on the stove top or in the oven for cooking anything from soups, stews to all kinds of rice and other casseroles dishes.
Ideally a Dutch oven should work both on the stove-top and in the oven; this gives the pot greater flexibility & makes it multi functional.
…MEC Dutch ovens require little to no monitoring when cooking. You’ll have to stir only occasionally. Heat given to the pot is held inside so all recipes can cook beautifully just on medium heat, and many times you can conveniently…
Read MoreSafest Cookware | Why Glazing Was Not An Option.
So what is so bad and unsafe about this paint like substance and why is it strictly labeled “toxic, do not pour in the drain”? Glaze is a composition of about 10-17 different chemicals –different ones put together to form a ceramic paint that is toxic in its raw form and generates toxic fumes during firing. How much of it could then leach into food, and the harm thereof, was another big question?
Just out of curiosity, I searched some more to see if there were really any non-toxic glazes –surprisingly…
Read MoreLiving Cancer Free: What Cookware to Use?
Is it just a coincidence or is there something more to the fact that many, many civilizations around the world that cooked and eat food from pure-clay pots were also cancer-free??
The community that I come from is living proof of this fact. I come from a community in South India and lived there 24 years of my life. I knew one person in all my years that had cancer (and that one person was a tobacco addict—so the connection there is obvious). And no, it’s not because people there couldn’t diagnose it—India is one place that a pressing health problem, especially one that has such drastic results, cannot go un-diagnosed. The medical science has been around for more than 4 to 5 thousand years.
I think it’s because by cooking in clay people were able to eliminate one main way for carcinogens…
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Healthy & Green Cookware
Many people think that cooking in clay pots is the new fad, but this is far from the truth. In fact, cooking with clay cookware dates back to our earliest and oldest civilizations. Despite the numerous differences with civilizations of the past, the one binding feature seems to have been their practice of cooking food in clay. From the Japanese in the East, to the Native Americans in the West, all our ancestors seemed to have shared this common ground.
While some may argue that they were probably not advanced enough to use other material, their expert use of metals like copper, bronze and iron, rule out this argument. For all we know, they might have had much more knowledge of the benefits of cooking in clay pots than we do today, and here is why:
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