🪔 How to Season a Clay Pot Naturally – Using water, Oil, Turmeric, and Millet Rice Starch

Clay Pot Seasoning Method (My Way):

When you get a new clay pot, you start by washing it thoroughly with water to remove any dust or debris from the manufacturing or storage process.

Next, you fill the pot completely with clean water and let it sit for 24 hours. This step allows the clay to absorb water slowly, which helps in:

Preventing cracks during cooking by reducing thermal shock.

Strengthening the pot by allowing the pores of the clay to tighten slightly.

Removing any residual earthy smell or particles.

After 24 hours, you discard the water, rinse the pot again if needed, and it's ready to use for cooking.

Clay pots have been an integral part of traditional cooking across cultures. Their porous, earthy structure allows for slow, even heat distribution, enhancing both flavor and nutrition. But before diving into cooking your first meal in a new clay pot, seasoning it properly is essential to ensure durability, hygiene, and performance.

In this blog, we’ll walk you through a time-tested seasoning method that uses simple, natural ingredients — turmeric, cooking oil, and millet rice starch — for best results.

🌿 Why Season a Clay Pot?

Clay pots are raw earthenware. When new, they are:

• Porous and brittle

• May emit a strong earthy smell

• Can crack under direct heat if unseasoned

• Tend to absorb food flavors and oils

Seasoning helps:

• Strengthen the pot

• Prevent cracking

• Eliminate odors

• Seal micro-pores for safe cooking

🪔 Step-by-Step Clay Pot Seasoning (with Millet Starch)

🏺 1. Initial Cleaning

• Wash the clay pot thoroughly with plain water only (no soap).

• Remove dust, clay particles, and any manufacturing residue.

• Optional (but recommended): Fill the pot with clean water and soak for 24 hours. This hydrates the clay and preps it for seasoning.

• Drain and let it air-dry completely or wipe gently with a cloth.

🌿 2. Ghee / Oil + Turmeric Coating

Prepare a simple seasoning paste:

• 1–2 tablespoons of neutral, food-safe oil (preferably bull driven ganuga oil gingelly/til/sesame oil or GHEE)

• ½ teaspoon of organic turmeric powder

Instructions:

• Mix well into a golden paste.

• Using your hands or a cloth, apply this paste both inside and outside the pot.

• Leave the coated pot in a cool, dry place for 24 hours.
  This allows the oil to deeply soak into the porous clay and the turmeric to disinfect the surface naturally.

🔥 3. Boil Millet Rice Starch Water

This is the most important part — instead of using regular rice starch, we use millet starch water, which is:

• More nutritious

• Easier to digest

• Alkaline and gentle on clay

To prepare:

• Cook millets (like Foxtail, Little, Kodo, or Barnyard) with excess water.

• Once cooked, strain the water — this starchy liquid is your seasoning broth.

Seasoning Step:

• Pour the millet rice starch water into the pot (fill up to 70%).

• Boil on low flame for 15–20 minutes. Make sure heat is gradual to avoid thermal shock.

• Let it cool naturally before discarding the water.

• Rinse gently without soap.

🔸 This boiling process seals micro-pores, neutralizes raw odors, and makes the pot food-safe.

🌬️ 4. Dry and Store

• Allow the pot to dry completely in a shaded, ventilated space (avoid direct sunlight or heat).

• Once dry, it's ready for cooking!

• For the first few uses, cook mildly flavored dishes (like porridge or sambar) to complete the natural seasoning.

💡 Benefits of Natural Seasoning with Millet Starch

Using millet starch water (instead of polished rice water) aligns better with holistic health and millet-based diets. It’s a small change that reflects a return to natural living.

🌾 Final Thoughts

Seasoning your clay pot is not just a functional task — it’s a ritual that connects us with nature, tradition, and conscious cooking. Whether you're cooking millets, dals, or curries, a well-seasoned clay pot adds soul to your food.

So take the time, follow these simple steps, and let your pot serve you for years with earthy goodness. 🌱

__PRESENT