How to season clay pot, a step by step guide for cleaning, seasoning before first use and how to maintain it. When you buy a new man satti (manchatti) whether red clay or black claypot, it should always be cleaned and seasoned before first use. This step is very important to avoid cracks and to remove the strong clay smell. In this post, I am covering everything you need to know, on the why, the how, seasoning method, how to care for it so that it lasts long.
Once you buy from a trusted source from the market, this is the first thing you should do before start using it.
Check out my Idichakka thoran made in such earthenware and my how to clean silver post in this website.
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Why season a claypot?
Clay pots are porous by nature, they are made of natural clay from earth and contains thousands of tiny pores. This porosity is actually what makes claypot cooking so special, it allows moisture to circulate slowly during the cooking, creating a gentle steaming effect, that keeps food moist. Claypot cooking is unique because, it gives food a steadier, gentle heat.
But those same pore is also a vulnerability. When a brand new, unseasoned pot is placed directly on the stove, or exposed to sudden heat, they expand too quickly and unevenly causing the pot to crack. The pot also has raw earth particles prous texture that need to be sealed before cooking, so your food doesn't taste or smell like mud.
- Seasoning gradually fills and seals the pore with water, oil and starch, creating a protective layer.
- It conditions the clay to heat without cracking.
- It removes strong, raw earth smell and taste.
- It makes the pot more durable.
Glazed vs Unglazed clay pots
Unglazed claypots: Made entirely of natural clay with nothing added. These are most traditional and beneficial for cooking. The pores are fully open and the seasoning process fills them naturally. This is the type most commonly used in Indian cooking.
Glazed: Have a shiny coating (glaze) on the inside or outside. The glaze seals the texture artificially and the pot does not need intensive seasoning process. However many manufacturers add chemicals to the glaze. If you want full benefits of cooking in it, always choose unglazed.
This guide is for unglazed claypots.
What you need
- Your new earthen ware
- Clean water
- Rice washing water (starch water - the milky water from washing rice)
- Oil - Any cooking oil like coconut oil, sesame oil etc.
- Fresh grated coconut
- Sunlight
- Non-abrasive scrubber, like a nylon, silicon, sponge or even natural coconut coir (thengai naar)
Claypot Step by step
1. Initial cleaning
Wash the pot thoroughly inside and out with plain water. Do not use soap. Gently scrub using a non-abrasive scrubber to remove any loose dust or clay particles in the surface.
2. Soaking Overnight
Submerge the claypot completely in water. I filled my clean sink with water and immersed them in it. You can use clean bucket or a large vessel. Soak overnight or for minimum 8 hours. I left it overnight.
The pores in the claypot will absorb water, which conditions the clay and prepares it for heat. You will also see small bubbles rising from the pot as the air in the tiny space is displaced by water. ( Normal & good sign)
3. Fill with rice water
Use rice washed water and fill the milky water in the earthen cookware. Let it again soak overnight. This starch water fills the space and also strengthens the pot gradually. Next day, discard and rinse gently.
4. Dry in sun
Place it in direct sunlight to dry completely. Do not rush this step, the pot needs to be fully dry before oil is applied. A few hours in good sun until it dries.
5. Rub with oil
Once completely dry, apply oil generously over the entire surface of the pot, inside and outside. The oil will absorb visibly into the clay. Place the pot in sunlight again and let the oil absorb completely. You will see the pot slightly darkens in this step.
Claypot Seasoning
The first time seasoning ingredient is very important as the new pot is porous enough to absorb the flavor. So unless you want to keep specific pot for specific dishes, I strongly recommend cooking neutral flavors.
With coconut:
Place the earthen cookware over low heat with ¼ cup fresh coconut and roast in low heat until the coconut turns fragrant, golden.
Switch off and cool. Discard the roasted coconut. The inside of the pot should feed lightly oil and smell like roasted coconut.
You can rinse in plain water, dry the pot completely and the pot is ready to use.
Clay pots are ready to use now.
First few Uses
Cook wet, water based recipes and avoid strongly flavored dishes.
Never heat empty pot on the stove in high heat. Always add food or liquid before turning on the heat. It can be oil, vegetables, rice, water or a curry.
How to Clean
- Never use soap or detergent on earthen cookware. It directly absorb the it and then release that taste and scent into your food the next time you cook.
- Rinse with hot water/ warm water and scrub with a non-abrasive brush or sponge.
- For stubborn food stuck, sprinkle little rice flour into the pot and scrub gently.
- You can also boil water with baking soda to loosen the burnt food stuck.
How to Maintain a claypots
After washing, dry completely in sun before storing. If it is damp, it will develop mould. Then store in a dry, airy place, so air can circulate.
Avoid sudden heat high heat, always heat gradually. Avoid temperature shocks. No detergent for cleaning. Use warm water and soft scrub or flour paste. No scrubbing with metal pads.
I have the habit of tapping the ladle gently in the vessel while cooking. But I avoid doing that in claypot. Better be really gently even if you do so.
FAQs
Claypots actually get better with age and regular use. The more you cook in them, the more seasoned the pores become and the more naturally non-sticky the surface gets. If you maintain well, it can last even a decade. Signs your clay pot needs replacing:
- Visible cracks and leaking while cooking.
- Persistent bad smell that doesn't go away even after boiling rice water few times.
- Food consistently sticking and burning despite proper oiling.
No, one important rule while cleaning clay pot is, never use a soap. It can make the food you cook smell like soap.
Minimum 8 hours to 24 hours.
Clay pot is best over flame, gas stove top. If you use electric stove top, there are chances of cracking due to uneven heating. The food gets stuck at the bottom and gets burnt, bottom is always hot while the top is cold.
Yes, but always place it in the oven and heat gradually than placing it directly in a hot oven. Do not place an unsoaked clay pot in a preheated oven.
Curries & gravies like kuzhambu, sambar, sambar, dishes that needs gentle heating like poriyal, kootu, Rice - you can cook rice the best, pulao, biryani also gets done well. You can also set curd in earthen cookware for thicker set. Deep frying, dry roasting does not suit well in a clay pot.
Recipe card
How to season a clay pot? Step by step guide
Ingredients
- Clay pots
- Scrubber or sponge Non-abrasive
- Water
- Rice washed water
- Grated coconut
- Oil
Instructions
Initial cleaning
- Wash the pot thoroughly inside and out with plain water. Do not use soap. Gently scrub using a non-abrasive scrubber to remove any loose dust or clay particles in the surface.
Soaking Overnight
- Submerge the clay pot completely in water. I filled my clean sink with water and immersed the clay pots in it. You can use clean bucket or a large vessel. Soak overnight or for minimum 8 hours. I left it overnight.
- The pores in the clay pot will absorb water, which conditions the clay and prepares it for heat. You will also see small bubbles rising from the pot as the air in the pores is displaced by water. ( Normal & good sign)
Fill with rice water
- Use rice washed water and fill the milky water in the clay pots. Let it again soak overnight. This starch water fills the pores and also strengthens the pot gradually. Next day, discard and rinse gently.
Dry in sun
- Place it in direct sunlight to dry completely. Do not rush this step, the pot needs to be fully dry before oil is applied. A few hours in good sun until it dries.
Rub with oil
- Once completely dry, apply oil generously over the entire surface of the pot, inside and outside. The oil will absorb visibly into the clay. Place the pot in sunlight again and let the oil absorb completely. You will see the pot slightly darkens in this step.
Clay pot Seasoning
- The first time seasoning ingredient is very important as the new pot is porous enough to absorb the flavor. So unless you want to keep specific pot for specific dishes, I strongly recommend cooking neutral flavors.
With coconut:
- Place the clay pot over low heat with ¼ cup fresh coconut and roast in low heat until the coconut turns fragrant, golden.
- Switch off and cool. Discard the roasted coconut. The inside of the pot should feed lightly oil and smell like roasted coconut.
- You can rinse in plain water, dry the pot completely and the pot is ready to use.
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