Traditional Cooking Clay Pot / Manchatti

Indian clay curry pots, or manchatti or simply chatti, are earthenware pots which are very traditional in kerala cooking. They are present in almost every household, some handed down from generation to generation. They are also widely popular in malayan cooking. The clay pots get heated slowly and cooks the food as compared to Aluminium or other metallic utensils.

Clay pots porous nature allows both steam and heat to circulate through the food, which results in through yet aromatic cooked food. Earthen pot or clay pot is alkaline in nature which means it neutralizes the acidic nature of food, retains the PH balance and makes food easy to digest for you. Besides adding to the taste, the clay pot also adds the minerals in our food.
A type of pot that is commonly used to cook a variety of sauces stews, egg, potato, vegetable, meat, poultry, and fish dishes. Clay pots allow foods to be cooked with moist heat both from the juices of the foods as they cook as well as masture added to the porous day. Clay pots are your best bet, provided they are made from 100% natural clay without any additives or glazes. Does retains its natural colour and flavour, and your overall dish tastes better.
Pure clay cookware is made from primary clay, harvested from non industrialized and un farmed lands further more, no chemicals are used in the manufacturing process( not mechanized- they are handmade) or for their colouring and finishing. So the clay pots turnout to be 100% non toxic.

Cooking with earthenware uses less oil. Compared to aluminum and steel cookware, clay pots cook food more slowly, preserving the natural oils and moisture content of the food and improving its heart-healthy qualities.

In addition to giving food a pleasant scent and maintaining pH balance, the alkaline properties of clay pots also interact with the acids in the food to make it healthier.

Since these are handmade so there might be little imperfections but that is the beauty of handmade products.