Seasoning Instructions for Red Clay and Black Clay Pots (Before First Use)

To strengthen your earthen pot and enjoy the best cooking experience, seasoning before first use is essential. We recommend the following simple methods:

Why Seasoning Is Important

Seasoning strengthens the clay pot, seals tiny pores, and helps create a natural non-stick surface. Since these pots are made from 100% natural clay, the first few dishes may have a slight earthy aroma and food may stick. Proper seasoning eliminates this and improves durability.

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Method 1: Rice Starch Water (Traditional Method)

Step 1 – Soak the Pot

Wash the pot thoroughly and soak it in clean water for 15–20 minutes.

ℹ️ Only the pot requires seasoning. The lid should be washed but does not require seasoning.

Step 2 – Boil Rice Starch Water

Pour rice starch water (Kanji Vellam) into the pot and boil on low flame for 10–15 minutes. Allow it to cool naturally.

Step 3 – Repeat (Optional)

Repeat this process 2–3 times for better strength and durability.

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Method 2: Oil and Onion Frying

Step 1 – Dry the Pot

After soaking, allow the pot to dry completely.

Step 2 – Add Oil

Pour 5–8 tablespoons of coconut oil, sesame oil, or groundnut oil into the pot.

Step 3 – Fry Onions

Add sliced onions and sauté gently over low to medium flame for 8–10 minutes.

Step 4 – Cool Naturally

Switch off the flame and allow the pot to cool. Discard the onions and wipe away excess oil.

This process helps develop a natural non-stick surface and enhances cooking performance over time.

⚠️ Always cook on low flame and handle the pot carefully during the first few uses.

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Final Step

After seasoning, allow the pot to dry naturally in a well-ventilated area, preferably under sunlight.

🌿 Tip: For the first 2–3 uses, cook liquid-based dishes such as rasam, sambar, or curries. This helps increase the life of the clay pot.

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