Section 1: What’s so Amazing About Clay Pot Cooking?

Advantages & disadvantages

Advantages of MEC pots

Food tastes better

A typical review of Miriam’s clay pots on the Internet

I love cooking in the clay pots my husband bought for us. At first I was skeptical 🤨 but after cooking some kale, spinach and Swiss chard, I was SOLD!!! The pan was awesome 🙌. The greens turned out perfectly cooked and the green color stayed👌. Just last night I made a quick soup that had some sweet potatoes… I was shocked at how much they retained the flavor. I used to always have to bake them but wow! Wow they were too yummy and mind you, they were in a veggie broth. I highly recommend clay pots to everyone and it’s my new gospel lol.

Utado Ladii

Your cooking has become simplified because your flavors are so fundamental. There’s something about the food—you can tell the difference in a side-by-side test. It’s sweetness but not entirely that. Your food becomes more complex in flavor. The cooking vessel is getting out of the way of the flavors that’s inherent in the food.

Glenna Dean The Clay Conjurer

According to a New York Times article, simple unglazed clay wins the taste test over popular glazed vessels.

CAN modern technology go one better than cookware that has been used for centuries?

Armed with about 14 pounds of raw chicken and a “show me” attitude, I set out to see whether three new tagines could improve on the traditional cone-shaped terra-cotta baking dish that is as essential to North African cookery as a wok is to Asian…

Perhaps it was the use over time that has so beautifully seasoned my Moroccan tagine, but there was no doubt at the “dinner of the four tagines,” as my husband called it, that the results in my old-fashioned pottery one had far more intensity and richness than the others. Each produced chicken that was nicely moist and flavorful. But the sauce from my humble tagine was the best. It even had a somewhat deeper color.

Florence Fabricant The New York Times TEST KITCHEN; Raiding the Souk: The Latest in Tagines

More nutrients and better bioavailability

Firstly, clay pots add many important nutrients like calcium, phosphorous, iron, magnesium and sulfur to food, which are extremely beneficial to our body. Clay is also alkaline and thus, acts neutralized the acidity in the food, which makes it easier for us to digest. Importantly, oil is not necessary for cooking in a clay pot and thus, it is observed that food cooked in clay pots are much lower in fat than food prepared in any other method.

Dr. Surya Should You Cook in Earthen Pots? Get Back to the Basics!

The benefits of earthen cookware include the ability of these vessels to absorb moisture due to their porous nature, letting heat circulate slowly through the food being cooked, making it aromatic and retaining the nutrition, providing required minerals that include calcium, magnesium, iron and phosphorus.

Clay vessels absorb toxins which are neutralized by ultra violet rays of a fire. This is not possible in metal vessels. It’s a scientific process.

NS Krishnamoorthi Traditional forms of cooking in earthen cookware makes a comeback

Study on nutrient retention: 28-30% of the nutrients remain in toor dhal [Pigeon Pea] in a pressure cooker vs. 98-100% of the nutrients remain in a pure clay pot.

Miriam Kattumuri {Podcast #018} Healthy Cookware, Optimizing Nutrient Absorption, Metals & Chemicals vs. Pure Clay Original study published in India in Hindu

Health benefits

[Miriam’s health improvements] the diabetes, it was gone never to show its ugly head again. ‘Low thyroid’, another diagnosis even before the diabetes, was gone too. Other signs of sickness – slight joint and muscle aches, “signs of normal aging” as we have come to accept them, also were gone for good! Even fevers, common colds, seasonal allergies nothing, nada! Having lived life with sickness as an acquaintance & the “weaker self” a companion to now living life without any sickness or its signs thereof was the greatest blessing in all of this, only surpassed by being surrounded by healthy children & husband whose bodies refuse to fall sick. The later is equaled only to the joy of hearing from other MEC cooks from around the world sharing the same new blessing.

MEC This is my Story… I hope it is an inspiration to you:

By documenting years of personal experience, my family and those who cook in clay, I infer that one needs to eat food cooked at least 90% of the time in pure clay to experience the health benefits it can offer.


These benefits are usually not immediate, but are often seen with a year’s time.

Simpler, more hands-off cooking

Ingredients don’t need to be cooked individually, not as much stirring, more “burn proof”, sometimes pre-soaking steps can be eliminated, etc.


There is a learning curve

Once you jump the learning curve, clay is easier to cook with than stainless. Hopefully this guide will make your learning curve easier.

Pots must be initially seasoned

Seasoning is only done when you first get your pot – it’s simple and straight forward.

No dish soap and separate cleaning brush

This is because the pot are porous. However, pots are as easy to clean as non-stick cookware.

Pots can crack

If the pot dries out too much during cooking, or the heat is too high, it can crack. It’s easy to avoid cracks. If you do get a crack, it can likely be repaired.

Pots can break if dropped

I have never dropped a pot or lid – nor have any of my friends.

Some consider clay pots too heavy

Especially large pots.

I would love to hear from you.
Scroll down to share your experiences & Wisdom.

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