Clay Kadhai – 2 Litre

Clay Kadhai

People in rural India used to cook in clay kadhais, which were healthy and flavorful. Ayurveda recommends cooking in clay kadhais since earthenware has always been an integral element of Indian families.

It helps the meal keep all of its inherent vitamins and minerals. Many important elements, including calcium, phosphorus, iron, magnesium, and sulfur, are added to meals in Kadhai. There would be no nutrient loss in the food when cooking due to the porous structure of the clay.

Add quality and healthiness to your food by retaining 100% of the nutrients from the ingredients in your cooking and the moisture content of the food, making your meal juicer, tender, and fresher than conventional cooking.

The stove’s lid is made with the finest quality clay making it sturdy & easy to use. You can easily stir the food due to its unique deep & narrower design. 

Instructions to use for the first time

• You can use any natural cleanser (ash, coarse salt, baking soda, etc.) and water to clean the kadhai. 
• Note: For all-natural cookware, salt is a fantastic natural scrub. 
• Fill the kadhai with water and bring it to a boil. Remove the water and continue to use the cookware as needed.
• Before using kadhai, simply wash it with hot water and a natural cleanser.

Care tips for Clay Kadhai

• Always store in a dry, clean environment. 
• You should completely dry the kadhai after each usage. 
• Avoid coming into contact with hard cleaners. 
• Scrubs, cleaners, and spatulas or ladles should all be gentle. 
• Any chemical should not be used on clay since it may be stored in the pores of the cookware.