Don’t Crack Your Handi! 5 Common Mistakes in Using Mitti Ke Bartan

There is no denying in the appeal of a dark red clay pot that is simmering on the stove, and promising a lively experience. As all of us have heard the stories from our elders that food cooked in mitti ke bartan offers something more of an original Zaiqa (flavor), which is unmatched by any of the modern stainless steel and non-stick alternatives. However, for the modern home chef, the shift from cooking in metal to clay pot may seem daunting.

We at Hamari Mitti believe that using clay pots in the kitchen means a move towards healthier cooking and true flavors. We encourage our customers to come back to a more traditional way of cooking. However, the reality is that clay is not like regular pots or pans. It is alive, temperature-sensitive, and needs special care compared to other materials. It cannot be treated the same way you'd treat a regular frying pan. For many new cooks, this means facing the pain of their handi breaking in its first uses. And guess what? It's almost certainly not the handi's fault, but yours. You probably don't know mitti ke bartan istemal karne ka tarika (the method of using clay pots).

Here are five mistakes you can easily avoid if you wish to use these earthen treasures safely, and enjoy their benefits for many years to come.

Skipping the Initial Step of Mitti Ke Bartan

The number one thing you can do to damage mitti ke bartan and risk cracking them is forgetting about seasoning of the clay pots prior to using them on any stove or cooker. People mistakenly think that purchasing and rinsing mitti ke bartan is enough and that these pots are ready to be used right away. Unfortunately, this couldn't be farther from the truth.

Due to porous nature, clay becomes prone to cracking upon exposure to heat when it is not prepped before cooking. Therefore, to use mitti ke bartan properly, soak them in water for 24 hours prior to using. This way you give the clay time to absorb water and thus develop internal bonds. Once the pots have been dried, rub them with some edible oil, heat gently for several minutes (with rice water in case), you will get rid of cracks permanently and your clay pot will be all set for cooking.

Clay Pots and Heat Fluctuations

Mitti ke bartan are the masters of gradual and even heat distribution, but they are the enemies of thermal shocks. One of the most frequently made mistakes in the kitchen is putting a cold clay pot on an open flame or filling a heated pot with cold water. This is referred to as a thermal shock. In case you decide to heat the clay pots on a stove, it is important that you do it slowly.

Always begin with heating your pot on the lowest level of flame. Leave your pot warming up for five to ten minutes before turning the gas to medium heat. Clay pots keep heat for a long time, so after your vessel gets warm enough, you can turn off the burner without worrying about your food becoming cold soon. Also, if you have to pour some extra water into your curries, make sure the water is not too cold. Do not use ice-cold water to cook your dishes in the clay handi.

Avoid Using Harsh Dish Soaps

We have been programmed to pick up the dish washing detergent at the end of every meal. However, for clay utensils, the soap that you favor may be nothing but poison. This is because clay dishes have pores and when you apply artificial detergents, chemicals get soaked into the crevices of the pot. This acts as a toxin for your health.

So, when you use the pot to prepare the next meal, these chemicals get released directly into your food. This not only ruins the benefits of mitti ke bartan, but it also poses threats to health. For proper cleaning of your clay pot, all you need is warm water and a natural cleaning agent like baking soda, lemon, or even plain flour. In case the burnt food residue is difficult to remove, place your clay pot in warm water along with a teaspoon of salt. This will keep your clay pot clean, your food pure, and it would preserve the benefits of mitti ke bartan!

Avoid Improper Storage of your Clay Pots

It’s not only important how you use your clay pots, but also how you store the pots. A typical thing people tend to do wrong is storing their clay pots with the lid tightly shut when there is some wetness left inside. As clay absorbs humidity, it becomes the ideal place for fungi and molds to grow.

Make sure that after using your mitti ke bartan you let them dry in the open air or in sunlight, which is even better because sun acts as a natural disinfectant for clay products. After drying, it’s preferable to store the pot in an aired room or at least keep a piece of paper towel between the lid and the pot. In case you see a fuzzy white layer in your pot when you haven’t used it for a while, do not worry and just wash it off with the mixture of baking soda and vinegar, and bake it in the sun for a few hours.

Use of Metal Utensils & Surface Damage

Although clay pots are very robust, their surface is not as tough as industrial-grade steel. When using sharp utensils made of metals like whisks and spoons, there might be a risk of slight scratching of the surface. This creates microscopic points where food particles can get lodged in, which ultimately makes it difficult to wash and can even damage the whole pot over time.

For your handi to look flawless, make sure that the utensil used on its surface is either wood or silicone. The use of wooden tools is traditional and goes well with the clay. It is non-conductive to heat, does not scratch the surface, and fits perfectly during the process of "Ghotna" (mashing).

Quality Matters at Hamari Mitti

Learning how to avoid common mistakes is important, but the other important part is ensuring that you purchase the best possible product. Mitti ke bartan banane ka tarika (the method of making clay pots) differs intensely. Cheap pots usually have chemicals added to them to give them the desired appearance while being baked in little time. At Hamari Mitti, the process begins by choosing primary clay of the highest quality, which is baked at the appropriate temperature to make sure that the pots last for many years.

The three things to check when you wonder where to buy mitti ke bartan include weight, sound when hit by hand (should sound earthy), and texture (unglazed). Mitti ke bartan is a valuable purchase because its benefits are not limited to taste only. They also include mineral content, it eliminates acid from food, and it requires less use of oil because moisture remains trapped in the pot itself. Give your clay the respect it deserves, and in return you will be rewarded with the tastiest and healthiest food to enjoy.