Since the beginning of civilization clay has been at the top of the pyramid of the mediums used for cooking utensils, others being iron and subsequently copper coated with tin.
It’s the innate nature of humans to be connected with mother earth and that’s why it has always been the best and preferred medium.
However in the last few decades with rapid industrialization and new developments in the field of “Aluminium and Teflon coatings” there has been a fast shift to these new cooking mediums. Other mediums have been Stainless Steel and now the new development of a ceramic coating on aluminium has also been made.
When we study the ill–effects of these vessels we can come to the conclusion that -COOKING IN ANYTHING ELSE OTHER THAN A CLAY POT IS “JUST A COMPROMISE” with our health and the quality of the food we eat The Teflon coating is a polymer called PTFE–poly tetrafluoroethylene, and PFOA—poly fluorooctanoic acid. The aluminium underneath is in a very reactive metal state which reacts rapidly with our food and spices and comes as a contamination into our food. The stainless steel vessels contain molybdenum, nickel etc, not conducive to our body at all, not to mention about the rapid loss of nutrients in this medium. The food tends to stick in this vessel and is not friendly for washing. The coating on copper vessels is a costly affair and it does not last and pure tin coating applicator is hard to find. A cast iron vessel can be considered to be a better alternative, but one has to consider how much iron is leaced in the food and can our body assimilate this much iron. The newly developed “ceramic coating on aluminium” is a cheap alternative, and this coating will not last forever and will ultimately expose the aluminium underneath! The ceramic cooking utensils- made of ceramic clay composition and coated with a ceramic glaze is the best and only way to cook, with benefits which just cannot be compared to any other cooking pot available in the markets.
The objectives while designing these ceramic cookpots were as follows:
To make a clay pot which is non-porous. The traditional clay pots which were low-fired had the disadvantage of bacterial contamination, as food particles can stay in the pores of the vessel leading to growth of bacteria and mould.
To make a clay pot which can withstand sudden flame temperature. The low-fired/baked vessels are designed for slow fire and will crack on sudden flame heat of the stove.
To make a clay pot which has a coating preferably permanent in nature. It was observed that some recent developments of ceramic clay pots with Teflon have been in the market! The clay pots were also quite brittle in nature apart from being coated with a polymer.
To design a coating which has as its components /ingredients minerals which are life–sustaining minerals and not toxic to the human body.
All these objectives were successfully achieved in the development of the ceramic cookware and its been a remarkable and satisfying achievement.
The cookware is loved by all those who are using it and various shapes and sizes have been standardized for Indian, Chinese and continental cooking.
The latest research shows that FAR INFRARED RAYS ARE EMITTED WHEN FOOD IS BEING COOKED IN THESE CERAMIC POTS. This has a very healing and energizing effect on the food.
Summary of Benefits:
Permanent mineral based coating which contain nano particles of iron, calcium, magnesium, zinc, zircon, titanium. The coating will be passed on to another generation intact even after constant use daily. The leached minerals in ppm(parts per million)are friendly and non toxic unlike the teflon coatings.
Far–infrared rays are emitted during cooking, whichenergise and heal the food.
The taste of the food is far superior than when cooked in other mediums.
The nutrient values of the food viz. proteins, vitamins, minerals is much superior when cooked in clay pots. Cooking in metallic vessels leads to volatilization and diminished values of the nutrients. Hence one can conclude that cooking in any othe utensil is a compromise to the basic values of our nutrients and energy.
The number of utensils required overall decreases ,because we don’t need to transfer the cooked food into serving casseroles. The concept is cook and serve and store.
The food remains hot for a very long duration after cooking. This is due to the fact that clay stores the heat and heat is not dissipated like in the metallic pots.
While cooking we save about 30-40% energy because of the fact that heat remains stored and the energy requirement is therefore lesser and we save on gas.
Latest findings and new launch is that we can cook food in these vessels with the help of just 3 candles! This remarkable system which is being launched enables us to be independent and can cook without gas and electricity. The system to make ecofriendly candles totally organic in nature is also launched. The entire system is user friendly unlike the barbeque system in which one has to get the charcoal or wood to be fully lit before one can cook. It takes 15 seconds to start 3 candles and subsequently one can cook in just about 45 mins their entire meals with a total cost of Rs. 5!
The very pleasure of cooking in mother earth is absolutely divine, and this joy and feeling cannot be experienced in any other cooking medium.