Clay Donga/Pot with Lid for Cooking/Serving / Clay Dahi Handi / Mathni / Clay Handi for Gas Cooking

Cooking in clay vessels has a long history, stretching back to at least the ancient Roman times, and is still a favored way to cook today. The covered clay dish creates an environment allowing the heat and moisture to circulate, resulting in an evenly cooked dish that is tender and juicy. BENEFITS Clay Pots Are Healthy for Your Heart – Maintains the nutritive value Neutralize the pH level. Cut down oil consumption. Adds more nutrients. Add an earthy flavor Economical BEFORE COOKING  Unglazed clay pot and lid must be completely submerged in water for at least 15 minutes prior to assembling your meal. Being porous the pot absorbs moisture during soaking. As the pot is slowly heated, the clay slowly releases steam from its pores which gently cooks the food. This prevents foods from drying out. Natural juices and flavors are retained in the pot, while nutrient content is preserved. WHILE COOKING  The ideal cooking temperature should be between 190 degree Celsius and 250 degrees Celsius. Unlike metal cookware, clay pots take longer to heat, therefore, on an average, cook the food for 15 to 20 minutes longer in comparison to your regular pots. -While cooking food in a clay pot, the temperatures need to be set approximately 40 degrees Celsius higher than your regular cookware. In case, the recipe has a longer duration, it is suggested that you cook on low heat. – Never add cold water or cold spices while the pot is hot as it may lead to breakage or cracks. If required, add only warm. HOW TO STORE  After washing, make sure the pot is thoroughly dry before storing it. Store the clay pot with the lid off, allowing air to circulate. Or invert the lid and place a paper towel between the pot and the lid to prevent chipping. Store your earthenware in dry and well-ventilated areas. This eliminates the risk of mold growth inside the pot.