Why your grandmother’s copper needed re-tinning
What the silver lining in a copper pot is, and when to renew it.
Cooking in clay for the first time
Soaking, slow heat and what not to do.
Clay pots have been used in Tamil kitchens for as long as there have been kitchens. Food cooked in clay tastes different: gravies thicken slowly, fish curry keeps its shape, and rice stays soft for hours. But clay needs a different approach from steel.
Before the first use, soak the pot and lid in water overnight. Let it dry, then rub the inside with a little oil and heat it on a low flame with water and a handful of rice flour or rice water for twenty minutes. This seals the pores. Throw the water away.
Always start on a low flame and increase it slowly. Sudden heat on a cold pot is what causes cracks. Use a ring stand on a gas stove, and never place a hot pot on a wet or cold floor.
Wash with warm water and a coconut-fibre scrubber, no soap. Soap soaks into the clay and comes back into your food. If the pot smells, fill it with water and a spoon of salt and boil it. Dry clay pots upside down in the open air, and they will last for years.
