Simple, time-honored steps to prepare your handcrafted earthenware, cast iron, and bronze vessels for lifelong non-stick performance and rich flavor.
Submerge your new unglazed clay pot completely in a tub filled with warm water or, ideally, starchy rice water (Kanji vellam). The natural starch penetrates and seals microscopic pores in the riverbed clay matrix.
Remove the vessel from the water bath and allow it to dry completely in shaded sunlight or a well-ventilated airy space. Ensure both the interior base and lid feel completely dry before proceeding.
Using a soft cotton cloth or natural brush, generously massage cold-pressed coconut oil, sesame oil, or mustard oil over the entire interior and exterior of the vessel. Let the clay absorb the oil thoroughly.
Fill the pot three-quarters full with fresh water and half a cup of rice flour or starch. Place on your stove at the lowest flame setting. Bring to a gentle simmer for 20 minutes, turn off heat, and allow the water to cool naturally inside the pot overnight. Discard the water the next morning and rinse. Your vessel is fully seasoned.
Porous clay absorbs liquid detergents. Always clean with warm water, a natural coconut coir scrubber, and a teaspoon of baking soda or lemon slices.
Never plunge a scalding hot clay pot into cold water, and never place a freezing pot directly onto a high flame. Always allow vessels to cool naturally.
Always heat cast iron on low flame for 60 seconds after washing until bone dry, then apply 2 drops of edible oil to permanently prevent rust.
Rub bronze cookware with a mixture of tamarind pulp and coarse salt, then wipe dry with a soft cloth to restore its brilliant golden luster.
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