How to season clay pot is a simple guide that helps you use new clay pots the right way. A properly seasoned clay pot cooks food evenly and brings out amazing aroma while cooking. And the food tastes different and the aroma fills your kitchen. 

The seasoning process takes a few days but it just makes the clay pot last much longer and cook better. Clay pots have been used in Indian homes for years and they continue to be favourite for making curries and everyday dishes. 

About Clay Pot

Clay pot or manchatty is a traditional cookware that is used for making curries, rice dishes and many everyday Indian foods. There are two types of clay pots, brown ones which are regular clay pots and black ones which are brown pots that are burnt for a few days. Both types work well but black clay pots are stronger and last longer because they are burnt and become more durable.

Cooking in clay pot is a bit different from metal cookware. The pot takes longer to heat up but once heated it cooks food evenly and keeps heat for long time. Even after switching off the stove the food continues to cook which is a specialty of clay pots. The food gets cooked slowly and evenly which brings out flavour and taste beautifully.

Clay pots have small pores in them which is why they need proper seasoning before first use. When you season the clay pot with starch water and oil it fills these pores and makes the cooking surface smooth. The seasoning process takes around five days but it is worth doing properly because it makes the pot last longer and cook better.

I usually buy clay pots from local shops and I ask shopkeeper for tips before bringing them home. I use clay pots for making fish curries, vegetable curries and rice dishes regularly.

How to Season Clay Pot - Things needed

• Water - Plain water is used for first soaking. Water helps pores in clay pot to open up gently before seasoning begins.
• Starch Water - Rice cooked water or rice washed water is used for soaking clay pot for three days. It helps seal pores and prepare the surface for oil seasoning.
• Ghee or Coconut Oil - I have used ghee or coconut oil for seasoning and spreading on both sides of pot. It fills pores and creates protective layer on cooking surface.
• Grated Coconut - Used during final seasoning step with oil. Coconut helps spread oil evenly inside pot and season cooking surface well.
• Turmeric Powder - Added to boiling water during last step of seasoning. Turmeric has natural properties that help complete seasoning process.
• Coconut Scrubber - Used for scrubbing pot during washing and initial preparation. It removes any loose particles without damaging clay surface.

Similar Recipes

• Season Cast iron tawa
• Season soapstone
• Kadu maanga achar
• Olan
• Moru curry

How to season claypots Step by Step

1.These 2 are the new claypots I am going to season for first use. First rinse and wash it well. Use a coconut scrubber.

2.Scrub it well, rinse and wash the claypots well.

3.After washing soak the claypots in plain water for 1 day. After you soak you can hear a slight sizzle sound if you note it keenly there are small pores in the claypots so when waters enters first time you can hear that mild sound.

4.Next day again scrub and wash it, soak in starch water(rice cooked water) or rice washed water for 3 days. Daily make it a point to change the starch water.

5.Wash it again sun dry it. Now add ghee or coconut oil.

6.Spread it well on both the sides back and top. Sun dry it for 2 -3 hrs until the oil is completely absorbed and is dry. Now add ghee or coconut oil, switch on the stove.

7.Add 1-2 tablespoon grated coconut and saute it well so that the coconut and oil spreads all over the inside of the pan. Saute until golden.

8.Do it for both the pans. Now remove the coconut add water along with turmeric powder let it come to a boil. Switch off and dry under the sun. Now your claypots are ready to use.

How to maintain claypots

1.After use let the pots come to room temperature then soak in water for a while. Then using coconut scrapper scrap the extras. The black one I used for making paneer fried rice today morning for packing mittus lunchbox and the brown one for making ragi koozh.

2.Scrub well and wash it in running water. Never use detergents or any soapy liquids. As there are small pores in the claypot there are chances for the soap to enter through the pores which in turn can mix in the food while getting cooked.So use rice flour or besan flour or chapathi flour to wash it. After washing in plain water then sprinkle rice flour.

3.Scrub it well and  wash it

4.Sun dry it then store.

This is the way I seasoned my claypots and maintain it.Hope you find this post useful.

Expert Tips

• Buying Clay Pots - Always pick pot that feels heavy and thick. Knock on back and listen for sharp loud sound, louder sound means good quality pot.
• First Cooking - You should make curries first time not dry dishes. This is safer because clay pot stays moist and there is less chance of burning smell.
• Heat Level - Always use low to medium flame while cooking in clay pot. High heat can cause cracks because clay gets too hot and expands.
• Cooling Down - Never pour water into hot pot immediately after cooking. Wait for it to cool naturally for while then soak in water slowly.
• Empty Pot Warning - Never heat clay pot when it is empty, this can damage it. Always have something cooking or liquid inside when heating.
• Washing Method - Use only rice flour or besan flour for washing, never use soap. Soap can enter small pores and mix with food during cooking.

Storage

After using a clay pot, let it cool down to room temperature before washing. Soak it in water for a while and then gently scrub it with coconut scrubber to remove stuck food. Wash it in running water using rice flour or besan flour, never use any soap or detergent as it can damage seasoning. Sun dry it completely before storing it in a dry place on your kitchen shelf.

FAQS

1.Can I use soap for washing?

No you should never use soap because it enters small pores in clay and can mix with food. Use rice flour or besan flour instead for washing.

2.When should I discard the clay pot?

If you see mild cracks forming at back of pot then stop using it for cooking. You can use it for soaking ragi or for gardening instead.

3.Which type is better, brown or black clay pot?

Black clay pots are stronger and last longer because they are burnt for few days. Brown ones are good too but black ones are more durable for regular cooking.

4.Can I use clay pot on induction?

No clay pots work only on gas stove, they will not work on induction cooktops. You need gas flame for clay pot to heat properly.

5.How long does seasoning process take?

Initial seasoning takes around five days with soaking and oil application. Real seasoning happens with regular cooking over first few weeks as you use it more.

If you have any more questions about this How to season claypots do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this How to season claypots? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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How to season claypot for first use | How to maintain claypots

How to season clay pot is a simple guide that helps you use new clay pots the right way. A properly seasoned clay pot cooks food evenly and brings out amazing aroma while cooking. And the food tastes different and the aroma fills your kitchen. 

Calories

Author Sharmilee J

Ingredients

• Water
• Starch Water
• Ghee or Coconut Oil
• Grated Coconut
• Turmeric Powder
• Coconut Scrubber

Instructions

How to season claypots for first use

• These 2 are the new claypots I am going to season for first use.First rinse and wash it well.Use a coconut scrubber.
• Scrub it well , rinse and wash the claypots well.
• After washing soak the claypots in plain water for 1 day.After you soak you can hear a slight sizzle sound if you note it keenly there are small pores in the claypots so when waters enters first time you can hear that mild sound.
• Next day again scrub and wash it, soak in starch water(rice cooked water) or rice washed water for 3 days.Daily make it a point to change the starch water.
• Wash it again sun dry it.Now add ghee or coconut oil.
• Spread it well on both the sides back and top.Sun dry it for 2 -3 hrs until the oil is completely absorbed and is dry.Now add ghee or coconut oil, Switch on the stove.
• Add 1-2 tablespoon grated coconut and saute it well so that the coconut and oil spreads all over the inside of the pan. Saute until golden.
• Do it for both the pans.Now remove the coconut add water along with turmeric powder let it come to a boil.Switch off and dry under the sun.Now your claypots are ready to use.

How to maintain claypots

• After use let the pots come to room temperature then soak in water for a while.Then using coconut scrapper scrap the extras.The black one I used for making paneer fried rice today morning for packing mittus lunchbox and the brown one for making ragi koozh.
• Scrub well and wash it in running water.Never use detergents or any soapy liquids.As there are small pores in the claypot there are chances for the soap to enter through the pores which in turn can mix in the food while getting cooked.So use rice flour or besan flour or chapathi flour to wash it.After washing in plain water then sprinkle rice flour.
• Scrub it well and  wash it
• Sun dry it then store.
• This is the way I seasoned my claypots and maintain it.Hope you find this post useful.

Notes

• Buying Clay Pots - Always pick pot that feels heavy and thick. Knock on back and listen for sharp loud sound, louder sound means good quality pot.
• First Cooking - You should make curries first time not dry dishes. This is safer because clay pot stays moist and there is less chance of burning smell.
• Heat Level - Always use low to medium flame while cooking in clay pot. High heat can cause cracks because clay gets too hot and expands.
• Cooling Down - Never pour water into hot pot immediately after cooking. Wait for it to cool naturally for while then soak in water slowly.
• Empty Pot Warning - Never heat clay pot when it is empty, this can damage it. Always have something cooking or liquid inside when heating.
• Washing Method - Use only rice flour or besan flour for washing, never use soap. Soap can enter small pores and mix with food during cooking.

The post How to season claypot for first use | How to maintain claypots appeared first on Sharmis Passions.

How to Season Iron Dosa Tawa is a simple guide that helps to use new iron tawa the first time. A properly seasoned tawa gives crisp dosas, prevents the batter from sticking and also protects the surface from rusting. With regular cooking the surface slowly becomes naturally nonstick, and the dosas get better in taste and texture.

Iron dosa tawas have been used in many homes for years because they last long and cook evenly. Both cast iron and regular iron tawas work well when seasoned properly. A well maintained tawa can be used for many years without any problem.

About Iron Dosa Tawa

Iron dosa tawa is one of the most commonly used traditional cookware for making dosa, chapathi and many other everyday dishes. Cast iron and regular iron both work well, but they need proper seasoning before first use. This helps the surface become smooth and makes cooking much easier after few uses.

Seasoning is simply building a thin layer of oil over the iron surface. This layer protects the tawa from rust and also helps the batter spread easily without sticking. Many people even find that an old iron tawa works better than a new one.  

There are many ways to season an iron tawa, but this method is simple and works well for both new and old tawas. The same process can also be used for iron kadai, frying pan or any other unseasoned iron cookware. Once the seasoning is done well, maintaining the tawa becomes much easier with a little regular care.

I use my tawa for making dosas, chapatis, roasting vegetables, making dosa pizza. My family can taste the difference when something is made on iron versus other cookware. 

Cast iron dosa tawa which is 5 yrs old and I use it on a daily basis.I bought it from a local whole sale shop and it costed 300 Rs.

How to Season Iron Dosa Tawa - Things needed

• Oil - Used for seasoning the tawa and forming a protective layer on the surface. You can use coconut oil or any cooking oil you have at home.
• Salt - Salt helps remove any dirt from the surface and works well along with oil while seasoning. Regular table salt is enough for this.
• Starch Water - Starch water from cooked rice helps during the seasoning process. You can also use rice washed water if starch water is not available.
• Mustard Seeds - Used during the final seasoning step. It gives a light tempering and helps spread the oil across the tawa.
• Urad Dal - Urad dal is added along with mustard seeds for the tempering. It also helps while seasoning the cooking surface.
• Onion - Onion is used for the final seasoning step. It helps condition the tawa and also improves the cooking surface after frying.
• Dish Soap - Used only for the first wash to remove factory coating and dust from the new tawa. It should not be used for regular cleaning after seasoning.
• Metal Scrubber - Used for scrubbing the new tawa well before seasoning. It helps remove dirt and loose particles from the surface.
• Clean Cloth - A clean cloth is used for wiping the tawa dry after washing. It is also useful for applying a thin layer of oil before storing.

Similar Recipes

• Aloo Paratha
• Masala Chapathi
• Chapati pizza
• Dosa Pizza
• Paneer Pizza

Chapathi Tawa I use regularly which is also almost 4 yrs old.I bought it from a local whole sale shop and it costed 100 Rs. I find online and even shops expensive so look out for local whole sale shops where it is damn cheap and no compromise in quality also.

From the days I started cooking I had no craze in buying nonstick pans even before I knew about its health hazards  as I didn't like the taste and texture of dosas / chapathis cooked in nonstick. The few ones I had were gifts / free items that came with my induction. But I am crazy about collecting traditional cookwares these days so more seasoning posts coming up soon.

Trust me, a well seasoned iron tawa works better than nonstick and the crispy texture it gives is worth all the effort we put in. I was searching for a flat dosa tawa and happy to find it in a local shop here in Coimbatore years back.

There are many different ways to season iron tawa. The tips and tricks I have given here can be used for any unseasoned iron utensils either kadai or pan or tawa.You can use these steps to re-season an old iron tawa too.

I have given both how to season iron dosa tawa for first time use and how to maintain it regularly.

You might have seen these pics of my dosa and chapathi tawa in my earlier posts too.

How to season Iron Tawa Step by Step

1.First rinse the new dosa tawa with dishwasher soap or liquid and a metal scrubber. Scrub it well and wash it. Dry it completely.

2.Now add 2 teaspoon of oil and 2 teaspoon salt to the tawa. Adjust the quantity of oil and salt according to the size of the tawa.

3.Spread it with well so that the oil salt mixture is evenly spread over the entire dosa tawa completely. Leave it aside for 1 day.

4.Next day scrub again to remove any rust or dirt. Now we need starch water(rice cooked water) or you can used rice washed water too.

5.Soak in starch water or rice washed water.If you don't have enough mix starch water with water and add.Soak it for 2 days.Change the starch water the next day and then leave aside.Wash it again.Now heat it up. Add 2 teaspoon of oil.

6.Add ½ teaspoon of mustard seeds, ¼ teaspoon of urad dal and let it splutter.

7.Using a spatula spread the tempering all over the dosa tawa. Now add 1 -2 tablespoon chopped onion and fry until golden. Spread and saute to cover the entire dosa tawa.

8.Remove it and wipe off with a clean tissue or a cloth.Now your dosa tawa is ready to use. The first 2 dosas may slightly stick at the edges but after making 3-4 dosas it will work perfectly. These steps are needed only for new dosa tawa and can be used for re-seasoning tawas which you haven't used for a long time too.

How to maintain Iron Dosa Tawa

1.Sometimes we might overheat the dosa tawa which makes dosas stick or any other reasons which may cause the dosas to stick.In that case either do this step 1 or step 2 to avoid dosa sticking.Heat the dosa tawa keep in low flame, add oil and salt spread using a ladle, keep spreading and cooking for 2 minutes. Switch off, wipe it with a cloth then start using.

2.This is the recent method amma read in a book and it works like a charm.Heat dosa tawa in low flame, roughly tear 2 small red chillies and put it on the tawa, spread to cover the entire dosa tawa and saute for 2 minutes. Switch off, wipe it with a cloth then start using. Alternatively you can use half onion prick with a fork and use it on the pan to wipe it off.

See my paratha puffing up!

Expert Tips

• Heat Level - Always cook dosas on low medium flame. If the tawa gets too hot, sprinkle little water, wipe it and then start making dosas.
• Before Making Dosa - Rinse the tawa once with water if oil was applied before storing. Wipe it dry well before heating.
• Avoid Moisture - After washing, never leave the tawa wet for a long time. Dry it well before storing to avoid rust.
• Cooking Eggs - If the tawa is used for eggs or non vegetarian dishes, wash it with soap before using it again for dosas.
• Re-seasoning - If the tawa has not been used for many weeks, season it again before making dosas. It helps bring back the smooth cooking surface.
• Storage - Keep the tawa in a dry place without stacking wet vessels on top. This helps the seasoning stay good for longer.

FAQS

1.Can I use my new tawa immediately?

Yes you can but seasoning gets stronger with use. First few dosas might stick but this is normal. 

2.How long does seasoning take?

Initial process takes about three days with soaking. Real seasoning happens with regular use over first few weeks. More you use it, better it gets.

3.Do cast iron and regular iron season differently?

Seasoning process is the same for both. Cast iron is heavier so takes slightly longer to heat but steps are identical.

4.My dosas are sticking, what do I do?

The tawa should not be too hot. If not, use red chilli refresh method or onion method. These work quickly and tawa is back to normal.

5.Can I wash with soap everyday?

If used for non-veg sometimes, you can use soap occasionally but for regular dosa making, just water is enough. Just rinse with water and wipe dry. 

If you have any more questions about this How to season Iron Tawa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this How to season Iron Tawa? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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How to season new iron dosa tawa, Tips to maintain iron tawa

How to Season Iron Dosa Tawa is a simple guide that helps to use new iron tawa the first time. A properly seasoned tawa gives crisp dosas, prevents the batter from sticking and also protects the surface from rusting. With regular cooking the surface slowly becomes naturally nonstick, and the dosas get better in taste and texture.

Calories

Author Sharmilee J

Ingredients

• Oil
• Salt
• Starch Water
• Mustard Seeds
• Urad dal
• Onion
• Dish Soap
• Metal Scrubber
• Clean Cloth

Instructions

How to season Iron Tawa Step by Step

• First rinse the new dosa tawa with dishwasher soap or liquid and a metal scrubber. Scrub it well and wash it. Dry it completely.
• Now add 2 teaspoon of oil and 2 teaspoon salt to the tawa. Adjust the quantity of oil and salt according to the size of the tawa.
• Spread it with well so that the oil salt mixture is evenly spread over the entire dosa tawa completely. Leave it aside for 1 day.
• Next day scrub again to remove any rust or dirt. Now we need starch water(rice cooked water) or you can used rice washed water too.
• Soak in starch water or rice washed water.If you don't have enough mix starch water with water and add.Soak it for 2 days.Change the starch water the next day and then leave aside.Wash it again.Now heat it up. Add 2 teaspoon of oil.
• Add ½ teaspoon of mustard seeds, ¼ teaspoon of urad dal and let it splutter.
• Using a spatula spread the tempering all over the dosa tawa. Now add 1 -2 tablespoon chopped onion and fry until golden. Spread and saute to cover the entire dosa tawa.
• Remove it and wipe off with a clean tissue or a cloth.Now your dosa tawa is ready to use. The first 2 dosas may slightly stick at the edges but after making 3-4 dosas it will work perfectly. These steps are needed only for new dosa tawa and can be used for re-seasoning tawas which you haven't used for a long time too.

How to maintain Iron Dosa Tawa

• Sometimes we might overheat the dosa tawa which makes dosas stick or any other reasons which may cause the dosas to stick.In that case either do this step 1 or step 2 to avoid dosa sticking.Heat the dosa tawa keep in low flame, add oil and salt spread using a ladle, keep spreading and cooking for 2 minutes. Switch off, wipe it with a cloth then start using.
• This is the recent method amma read in a book and it works like a charm.Heat dosa tawa in low flame, roughly tear 2 small red chillies and put it on the tawa, spread to cover the entire dosa tawa and saute for 2 minutes. Switch off, wipe it with a cloth then start using. Alternatively you can use half onion prick with a fork and use it on the pan to wipe it off.

Notes

Heat Level - Always cook dosas on low medium flame. If the tawa gets too hot, sprinkle little water, wipe it and then start making dosas.
Before Making Dosa - Rinse the tawa once with water if oil was applied before storing. Wipe it dry well before heating.
Avoid Moisture - After washing, never leave the tawa wet for a long time. Dry it well before storing to avoid rust.
Cooking Eggs - If the tawa is used for eggs or non vegetarian dishes, wash it with soap before using it again for dosas.
Re-seasoning - If the tawa has not been used for many weeks, season it again before making dosas. It helps bring back the smooth cooking surface.
Storage - Keep the tawa in a dry place without stacking wet vessels on top. This helps the seasoning stay good for longer.

The post How to season new iron dosa tawa, Tips to maintain iron tawa appeared first on Sharmis Passions.