Miriam’s Earthen Cookware

Listen to my interview with Miriam’s Earthen Cookware Founder Miriam Kattumuri.

Hand-thrown unglazed terracotta clay cooking pots that can be used on the stove or in the oven. “Our cookware is made from terra-cotta clay – a rich and potent matter that is naturally occurring on the surface of the earth. It is composed of minerals such as calcium, magnesium, phosphorous, potassium, sodium etc, which are essential to our body. And these minerals are bound together so perfectly in nature, that they do not react or leach into the food being cooked in them….The clays used to create our terra cotta pots are carefully selected and strictly controlled to ensure that they are lead and cadmium free. Clay by itself is a pure ingredient of nature just like rain water. It is made up of various minerals essential to the body, contained in perfect proportions. Human activity however may contaminate the top soil, which is why we use clay from two to three feet underground and harvest it from less populated areas and lake and river beds. This clay then undergoes testing to ensure that it is pure. MEC pots are not glazed because we strongly believe that nature is beautiful just the way it is…Clay pots cook food with far-infrared heat (FIR). This type of heat is unique to clay cooking and helps carry spices and seasoning much deeper into the food, giving it that extra special touch in flavor. An added advantage is that this feature also helps you reduce the use of salt…Clay pots retain heat better than any other cookware. Their immense heat-retaining capacity helps food stay hot longer, saving the need to heat and re-heat. Food stays warm for upto 5 to 6 hours. Also, since they retain heat so well, you can safely turn off the stove 5 to 7 minutes earlier than you usually do and rest assured that your food will be cooked the same, and taste better…Clay vessels have the unique quality of locking in all the steam and vapor that evaporates during cooking, thereby retaining all the nutrients of the food. The added advantage is that when this locking in of steam and vapor happens, the food gets cooked in its own oils and liquids.”

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