When it comes to cooking, the utensils you use play a huge role in the final taste and texture of your food. One type of cookware that has been used for centuries is mitti ke bartan (clay cookware). In many households, clay pots, pans, and vessels are a traditional and preferred choice. Cooking in mitti ke bartan brings an entirely different experience and flavor to your food, and many people are rediscovering the magic of clay cooking.

If you're new to using mitti ke bartan, don't worry! This guide will take you through everything you need to know, from selecting the right clay cookware to using and maintaining it for perfect cooking every time.

What Are Mitti Ke Bartan?

Mitti ke bartan refers to traditional cookware made from clay or earthenware. These pots and vessels are formed from natural clay and baked in kilns, making them heat-resistant and durable. Mitti ke bartan have been used for centuries across the world, especially in South Asia, as they offer a unique cooking experience that modern stainless-steel or non-stick pans can't replicate.

The porous nature of the clay allows it to absorb and evenly distribute heat, creating a slow and even cooking environment. This is perfect for dishes that need to be simmered or cooked at a low temperature over a long period, such as stews, curries, and rice dishes. Moreover, the food cooked in mitti ke bartan retains more of its natural flavors, and many believe that it also enhances the nutritional value of the food.

Why Should You Use Mitti Ke Bartan?

Before we dive into how to use mitti ke bartan, let's take a look at the key benefits of using clay cookware:

1. Health Benefits: Clay is a natural material and does not release harmful chemicals when exposed to heat. Unlike non-stick pans, which can emit toxic fumes when overheated, mitti ke bartan ensures that your food is cooked without any harmful substances.

2. Even Heat Distribution: Clay distributes heat evenly, which means no hotspots that could burn your food. This makes it easier to cook your food to perfection every time.

3. Enhanced Flavor: Cooking in mitti ke bartan can bring out deeper, more robust flavors in your food. The porous nature of clay retains moisture, allowing the food to cook in its own juices, which adds to the richness and flavor.

4. Nutritional Value: Clay cooking preserves the nutrients in the food better than many modern cookware options. This is because the slow cooking process ensures that vitamins and minerals are not lost through rapid heating.

5. Eco-Friendly: Mitti ke bartan are made from natural, biodegradable material, making them an environmentally friendly choice for cooking.

How to Use Mitti Ke Bartan for Perfect Cooking

Now that you know the benefits, it’s time to learn how to use mitti ke bartan effectively. Here are some tips and steps to get the most out of your clay cookware:

1. Choose the Right Mitti Ke Bartan

When you’re looking for mitti ke bartan, choose quality pieces that are specifically designed for cooking. Not all clay pots are the same – some may be decorative, while others are made to handle heat and food preparation. Look for cookware that’s labeled as food-safe and heat-resistant.

There are different types of mitti ke bartan to choose from:

• Clay Pots (Handi): Ideal for slow-cooking curries, biryanis, and stews.

• Clay Tawas: Perfect for making roti or paratha, as they give a soft, crispy texture.

• Clay Pans: Great for frying and shallow cooking.

• Clay Pressure Cooker: If you prefer to cook with a pressure cooker but want to avoid using metal, you can find clay pressure cookers that work just as efficiently as their metallic counterparts.

2. Season Your Mitti Ke Bartan

If you’ve just bought a new mitti ke bartan, it’s important to season it before you start using it for cooking. Seasoning ensures that the pot becomes non-stick and enhances the flavor of the food. Here’s how to season your clay pot:

• Step 1: Wash the pot thoroughly with warm water and allow it to dry completely.

• Step 2: Rub a thin layer of vegetable oil or ghee on the inside and outside of the pot.

• Step 3: Place the pot in a preheated oven at 200°C (400°F) for 30 minutes to bake the oil into the clay. Alternatively, you can heat the pot on a low flame for 20-30 minutes, but be careful not to overheat it.

• Step 4: Once the pot has cooled, wipe off any excess oil. Your mitti ke bartan are now seasoned and ready for use.

3. Prepare the Pot Before Cooking

Before you start cooking in your mitti ke bartan, it’s important to prepare it properly to ensure it performs well:

• Soak the Pot: If you're using a larger pot, soak it in water for 15 to 30 minutes before cooking. This will help the pot retain moisture during cooking and prevent it from cracking due to sudden temperature changes.

• Preheat Gradually: Don’t shock the pot with high heat. Instead, start by preheating it gradually on low heat, and then increase the heat to medium or high as needed. This will prevent the pot from cracking due to rapid temperature changes.

4. Cooking with Mitti Ke Bartan

Now that your pot is prepped, it’s time to start cooking. Here are some tips for using mitti ke bartan:

• Low and Slow Cooking: Clay pots excel at slow cooking. Whether you’re making a stew, curry, or soup, it’s best to cook your food on low to medium heat. This allows the flavors to develop fully without burning the food.

• Add Water as Needed: Mitti ke bartan retain moisture, but they may also absorb some of the water during cooking. Check your dish from time to time and add water as necessary to keep it from drying out.

• Avoid Overcrowding: When cooking in mitti ke bartan, avoid overcrowding the pot, as the food needs room to breathe and cook evenly. This is particularly important when cooking rice or grain-based dishes like pulao and biryani.

5. Cleaning and Maintaining Mitti Ke Bartan

Caring for your mitti ke bartan will ensure they last a long time and continue to enhance your cooking. Here are some cleaning and maintenance tips:

• Let the Pot Cool: Always allow the pot to cool completely before cleaning it. Plunging a hot clay pot into cold water can cause it to crack.

• Use a Soft Sponge: Never use harsh abrasives or steel wool on your mitti ke bartan. Instead, use a soft sponge and warm water to clean the pot. If needed, you can use a mild dishwashing soap.

• Avoid Soaking: Do not soak your mitti ke bartan in water for long periods as it can weaken the clay over time. Just rinse it lightly and allow it to dry naturally.

• Storage: Store your mitti ke bartan in a cool, dry place. Avoid placing them in direct sunlight, as this can cause the clay to dry out and crack.

Final Thoughts