\u2714\ufe0f Seasoning Instructions for Red Clay and Black Clay Pots (Before First Use)
\nTo strengthen your earthen pot and enjoy the best cooking experience, seasoning before first use is essential.
\nIf you search on YouTube, you\u2019ll find many methods\u2014but don\u2019t worry! We\u2019re sharing the two easiest and most effective techniques here. No confusion, just simple steps.<\/p>\n
\ud83d\udfe4 Why Seasoning Is Important
\nSeasoning makes the clay pot stronger, closes tiny holes in the surface, and helps the pot absorb oil properly.
\nThis creates a natural non-stick layer inside the pot, so food won\u2019t stick, and cooking becomes smoother and healthier.<\/p>\n
Since these pots are made from 100% natural clay, your first few dishes may carry a slight earthy taste, and food might stick.
\nSeasoning removes that raw flavor and prepares the pot for long-lasting, healthy cooking.<\/p>\n
\ud83d\udd38 Method 1: Rice Starch Water (Low-Cost & Traditional)
\nSoak the Pot:
\nWhen you receive your new clay pot (and lid, if included), wash it thoroughly and soak both the pot and lid in clean water for 15 to 20 minutes.<\/p>\n
\u2139\ufe0f Only the pot needs seasoning \u2014 the lid should be washed but not seasoned.<\/p>\n
Boil Rice Starch Water:
\nPrepare rice starch water (kanji vellam) and pour it into the pot.
\nBoil on low flame for 10\u201315 minutes, then let it cool naturally.
\nThis helps seal the pores and strengthens the pot.<\/p>\n
Repeat (Optional but Recommended):
\nYou can repeat this process 2\u20133 times for better results.<\/p>\n
\ud83d\udd38 Method 2: Oil & Onion Frying (Quick Seasoning)
\nThis is a simple and effective way to remove raw clay smell and begin the oil absorption process.<\/p>\n
After Soaking:
\nOnce the pot is soaked and dried completely, place it on the stove.<\/p>\n
Add Oil:
\nPour 5\u20138 tablespoons of any cooking oil (like coconut, groundnut, or sesame oil) into the pot.<\/p>\n
Fry Onions:
\nAdd a few slices of onion and saut\u00e9 gently over low to medium flame for 8\u201310 minutes.
\nThe pot will start absorbing the oil.<\/p>\n
Cool Down:
\nTurn off the flame and let the pot cool naturally.
\nDiscard the onions and wipe off any extra oil with a clean cloth.<\/p>\n
\ud83d\udc49 As the pot absorbs oil, it creates a natural non-stick surface that improves cooking results over time.<\/p>\n
\u26a0\ufe0f Do not use high flame. Always start with low flame and handle gently during the first few uses.<\/p>\n
\u2714\ufe0f Final Step: Dry Naturally
\nAfter seasoning, allow the pot to dry completely in a well-ventilated space \u2014 preferably under sunlight.<\/p>\n
\ud83c\udf3f Tip: For the first 2\u20133 uses, cook liquid-based dishes like curries or rasam. This helps extend the life of your pot.<\/p>\n","protected":false},"excerpt":{"rendered":"