What is Far Infrared Heat Cooking?
The heat radiating from the walls of Miriam’s pure clay cookware is far‑infrared heat—the same kind of gentle, sustaining warmth naturally emitted by the Earth, which supports life as we know it.
This type of heat is characterized by two key properties: its long wavelength and lower frequency.
Because far‑infrared heat has a long wavelength, it is able to penetrate food more deeply, helping food cook thoroughly and evenly from the inside out rather than just heating the surface. Its lower frequency is gentler and does not damage the delicate cellular structure of food. As a result, food is heated thoroughly from the inside out while helping preserve its natural texture and nutritional integrity.
By contrast, near‑infrared heat, which is commonly produced by materials such as metals, ceramic coatings, and other synthetic surfaces, has a shorter wavelength and higher frequency. The shorter wavelength causes heat to remain closer to the surface of the food rather than penetrating deeply, and the higher frequency can be harsher on the food’s cellular structure.
