Unsourced material may be challenged and removed. Different cultures have different techniques of cooking food in clay pots. Some are unfinished and must be soaked in water for 30-45 minutes cooking recipes in tamil language pdf each use to avoid cracking. The design and shape of the pot differ slightly from one culture to another to suit their style of cooking.
Seasoning is important to prevent cracking of the vessel when exposed to high heat. Clay pots are initially seasoned with oil and hot water but may be fully seasoned only after the first several uses, during which food may take longer to cook. It is also essential to avoid sudden temperature changes, which may cause the pot to crack. Heat should be started low and increased gradually both on the stovetop and in the oven. Water absorbed within the walls of the pot prevents burning so long as the pot is not allowed to dry completely. Because no oil needs to be added with this cooking technique, food cooked in clay is often lower in fat than food prepared by other methods. There are many different types of pots used in the different cultures of North India, Pakistan, Bangladesh.
Traditionally, Indian chefs could cook many dishes simultaneously by stacking handi while cooking. In southern states of Andhra Pradesh, Kerala, Tamil Nadu and Telangana, the cooking pots are called ‘man panai’,’man satti’ in Tamil, ‘kunda’, ‘matti kunda’, ‘kadava’ in Telugu. Traditionally, all food was cooked in specialized clay pots. Some traditional dishes are still cooked in clay pots as the same flavor cannot be achieved with metal cookware. North African, two-piece pot used in Moroccan cuisine.