Pot Cooking: Fact or Fiction ?

 Clay pots have been around for thousands of years, archaeological studies have found clay pots as far back as 20,000 years ago. It is the only cookware that safeguards all the micronutrients in our food even after it's cooked for long hours. Read on to know some health benefits of cooking with clay pots.


Unlike our modern cooking vessels, clay pots release natural and beneficial minerals and ions to our food like calcium, sulfur, phosphorus, iron, magnesium. These are very essential micronutrients that our body required for proper function.

Balancing pH

Clay pots are alkaline in nature and it interacts the acidity in our food, thereby neutralizing the pH balanced eventually making food healthier and of course tastier. 

Slow Cooking

The slow healing properties of clay pot play a major role in its health benefits and preserving all micronutrients. An experimental study found that food cooked in a clay pot retained a hundred percent of its micronutrients, while modern cookwares retained only about thirty percent. 

Very Less Oil 

Due to slow cooking, all of the food retains its natural oil and moisture. Therefore you wouldn't need any extra oil for moisture your food.

Natural food preservatives

Food cooked in a clay pot can stay unspoiled for a very long time at room temperature than usual. It's due to the inhospitable nature of clay to certain types of bacteria's growth.