After thorough research for the best design for pans, this one turned out to be the winner! Non-reactive cooking pans that cook food deliciously and nutritiously with far-infrared heat. Experience cooking all your food in the healthiest way possible.
NO Additives, Extenders, Dyes, Plasticizers or chemicals used. No glaze used so no toxins there as well. Each piece is individually handcrafted & hand finished.
Naturally Steam Condensing/Preserving:
The steam condenses naturally because of a cooler underside of the lid, more information on MEC’s excellent steam management properties are explained here. No more nutrient-destructive heat, the pot cares for your food as much as you do. The gentler far-infrared heat from the pot cooks without destroying nutrients.
Increase temperature from low to medium in 5 minutes and cook on medium heat. And the maximum heat setting on stove-top is medium heat (5 or 6 on a scale of 1-10).
Healthy, long-lasting cooking pans — The most natural way to cooking.
Both the lid w/ knob and the pot w/ handles are entirely thrown on a high spinning wheel (not pressed or poured). This makes each individual clay platelet interlock with each other making the finished product far more durable and long-lasting.
- This size lets you cook for 2-4 people.
- Terra-sigillata finish without the use of chemical glaze gives it a unique, soft sheen.
- Hand burnished on the inside making it naturally non-stick.
- Made from natural clay, handles stay cool and can go from stovetop/oven to serving table.
Tested & Certified 100% Pure-Clay. No Lead, Cadmium other Metals or Toxins.
What is the purpose of the differently shaped lids? Why does the pan have a cone-shaped lid?
The reason the pan’s lid is more cone shaped is the pan has shorter walls and is shallow (compared to the pot), and the slightly “taller” cone-shaped lid helps to condense steam naturally. As for the pots, they have a regular shaped lid because of their taller walls, they do not require their lid to be “higher” to do the same thing – condense steam.
PIECE COUNT: 2
RAW MATERIAL COUNTRY OF ORIGIN: USA
CLEANING: HANDWASHING RECOMMENDED (NATURALLY NON-STICK)
HEAT SOURCE: GAS, HALOGEN, WITH HEAT DIFFUSER ON CERAMIC, ELECTRIC, INDUCTION
USES: Specially designed for stir-frying and sautéing. Cook all kinds of exotic cuisine and everyday recipes in a healthy and nutritious way.
“I've been using my Miriam's Earthen pure clay pot nearly daily for a couple months now and figured it was about time to write a review. First impressions: Because I'm on the poor side of life I went with an ""Alternate Line"" pot I read the disclaimer of ""The imperfections could include but are not limited to shallow surface dents and lids that may not have a perfect close."" but figured since you only saved 15% they probably only had a couple of this issues. I'd be wrong my pot came with every single one of them plus a couple. The lid doesn't close very well (Not just not perfect but not really even close), dents in the side, a small pothole in the bottom, and more. Needless to say I was a bit dismayed when I first opened the package. With a deep sigh though I recognized I took the risk of buying a discounted product and had no right to complain and set to work seasoning my new pot. I had already read the seasoning instructions online and was ready to go as soon as it got in. Seasoning was a boring but necessary task. The next day I was cooking my first pot of sprouted brown rice. Which was amazing! The taste was entirely different then anything I'd ever gotten cooking in stainless, glass, or ceramic. It was like rediscovering sprouted brown rice for the very first time. The long term impression: For the first week to follow I pretty much just used the pot to cook rice and quinoa. The next week I started getting more daring and cooking other things like soups and then everything which all turned out amazing. Though all with no small change to how I cooked things. Cooking in a pure clay pot requires both patience and attention. Not only dose it take a lot longer to get up to heat, once it dose it cooks fast. By the time I had owned my pot for three weeks I was using it to cook pretty much everything, the only time something doesn't get cooked in it is when I'm making meals that require me to make things at the same time since I only own one pot, and due to price v income don't see myself able to get another for a quite a long time. Guest and their reactions: When guest see my pot they are mostly shocked by how it looks... the number of defects in this particular pot just makes most people cringe, especially when they ask me how much it cost after trying the food cooked in it and being amazed. The next thing is the smell, I personally really like the smell of this pot cooking and thankfully so dose my girlfriend (she says the smell reminds her of cookies). The point here is that cooking in a clay pot has changed the way my house smells a lot. Things to note: #1 - The lid doesn't close very well on my pot, this has never been an issue without having to do anything to fix it. I don't use a towel or anything like that. It's almost magical how well this pot cooks rice being so loss. #2 - Cleaning has always been quick and easy. Conclusion: I have found that pretty much everything taste better when cooked in a pure clay pot, and all the extra time and effort is well worth the investment. Well it may not be a good show piece to introduce others to pure clay cookware my pot has become the center piece of my kitchen and I am happy to highly recommend a pure clay pot to anyone who has time to cook.”
“Have been enjoying the blessing of your clay cookware for almost a year now. No more natural cookware have I ever experienced! The flavor and texture your cookware imparts to the Wild Rice and Wild Vegetables I enjoy daily is Beyond Awesome!! Your new cups and bowls are the perfect compliment to these pots, taking the experience to an even deeper level!! The heartfelt attention given to my inquiries by the folks at MEC is equally Beyond Awesome!!”
Dale, MI, US
Delicious And Aromatic!
“MEC's cookware is not complete without the cook! That's right. Within a few weeks of use, these pots and pans absorb the oils and flavors we cook with. So, once seasoned, a pot develops its own unique attraction for the folks it feeds, and no two pots are ever the same again! For example, I'm a great consumer of coconut oil, onions, curry powder, rosemary, and thyme, with lentil stew and steamed kale dishes. Mmmm! Now my adult son has engaged me in providing him with cooking lessons! Check it out!”
Dianne, MA, USA