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Want Your Traditional Cookware To Last Longer? Try These Tips

Did you know that Teflon coated cookware and aluminium add toxins into your food while the traditional cookware adds nutrients? 

Traditional Indian cooking is incomplete without the use of traditional cookware. All our Indian households have a collection of cookware that we have actually stopped using. Be it our inclination toward modern cookware or the urge of doing things at a fast pace, the tradition has changed but we can always make up for it. Right? 

Also Read: Non-Stick Cookware: Dos And Don’ts You Must Keep In Mind

Let us tell you that one of the best things you can do for having a healthy lifestyle is to switch to traditional cookware. If you are already using them, it is very important to keep them clean and well maintained. Pans and pots made up of materials like soapstone, copper, cast iron and others have been used in Indian kitchens for ages and there is a reason behind it. Food cooked in such cookware is said to be healthier as it doesn’t bring toxic chemicals into the food, into the body, and into the environment.  

Just as it is very important to do the right investment in sustainable cookware, it is important to well maintain the cookware as well. This is because these utensils are sustainable and durable and if they are taken care of properly, they can last for several years. Let us tell you a few tips on how you can keep your traditional cookware clean and in a top-notch condition that too without the use of any sort of harsh chemical. Have a look. 

Whenever you are using soapstone, you should allow the cookware to cool down to room temperature as placing soapstone in cold water can break it. Rinse the cooled utensil under running water and remove the food particles from it. Dry it and apply a thick coat of castor oil with turmeric on it. Leave this for 2 to 3 days and wash it off. Repeat this process twice for the best results. When done, soak it in water for a day, and you are done. It is always advisable to avoid dish soap to clean soapstone. You can also keep the washed pot under the sun so that it can dry and get rid of access moisture.  

Cast iron pans are prone to rust and thus, it is important to keep them seasoned and dry. For the first use, cast iron should be cleaned thoroughly. One should dry it on the stove while oiling it well so that it can get seasoned. Repeat this process until the layers of oil are baked. Seasoning is important to make the iron non-stick. However, one can always buy pre-seasoned pans and get away from the toil of seasoning them. 

Clay pots are mostly used at the time of making curd and making tamarind-based curries. These pots are naturally non-stick and thus have a meager chance of food sticking to them. After you are done cooking, you must wash and soak the pot in water for a day. Then, you should dry it and apply a layer of oil to it. Heat it on a low flame so that the oil is absorbed. Repeat the process of seasoning it with oil after every use. Make sure you never use dish soap on clay pots as they absorb the soap which is harmful.  

Stone grinders are traditional means for making chutneys and grinding. Before the first use, it is advisable to soak rice or wheat for a few hours and grind them well on the stone grinder. You will see that it has absorbed most of the powdered stone. Repeat this process until the batter comes clean. 

Next time you use such traditional cookware, don’t forget to follow these steps for better maintenance! 

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