Get tips for safely tempering in clay pots and traditional cookware without burning spices.
1 Answer
Tempering clay pots or traditional cookware involves gradually heating them to prevent cracking due to thermal shock. Start with low heat and slowly increase it over time.
Detailed Explanation:
Tempering is crucial when using new or unseasoned clay pots or traditional cookware, especially when exposing them to high heat for the first time. The process strengthens the material and minimizes the risk of breakage. Here's a step-by-step guide:
- Initial Soak: Submerge the clay pot or cookware in water for at least 24 hours. This allows the clay to absorb moisture, making it more resistant to cracking.
- Air Dry: After soaking, let the pot air dry completely. This may take several days, depending on the humidity. Ensure it's thoroughly dry before proceeding.
- First Heating (Low Heat): Place the dried pot in an oven or on a stovetop over very low heat. If using an oven, set the temperature to around 200°F (93°C). If using a stovetop, use the lowest possible setting.
- Gradual Increase: Slowly increase the temperature every 30-60 minutes. For the oven, increase by 50°F (10°C) increments. For the stovetop, gradually increase the flame.
- Seasoning (Optional): After reaching a moderate temperature (around 350°F or 177°C), you can optionally season the pot by rubbing it with a small amount of cooking oil. This helps to create a non-stick surface and further strengthens the clay.
- Cooling Down: After reaching the desired temperature or seasoning, turn off the heat and allow the pot to cool down completely inside the oven or on the stovetop. Avoid rapid cooling, as this can cause cracking.
Repeat this process a few times, gradually increasing the maximum temperature each time, to fully temper the clay pot.
Pro Tip:
Always use a heat diffuser when using clay pots on a stovetop, especially electric or induction cooktops. This helps distribute the heat evenly and prevents hot spots that can lead to cracking.