Science Behind Cooking in Clay Pots

The ancient civilizations used clay pots to cook their food because the food cooked in clay pots was healthier and tastier than that cooked in metal utensils. While cooking in clay pots no micro-nutrients are lost from the food which makes its taste heavenly. There are two major reasons why cooking in clay pot is healthier than metal utensils:

1. Clay pots are somewhat porous therefore the heat and moisture circulate through the pot during cooking, unlike with metal or enamel-lined pots.Which helps it to cook evenly and keeps the food from getting overcooked which hinders with the taste.
2. Clay is alkaline which makes the clay pots even more special. Because while cooking the clay interacts with the acidity in the food, neutralizing the Ph-balance. Something that is naturally very acidic, like tomato sauce, will take on some natural sweetness when cooked in a clay pot enhancing its taste.

In old times there was no need to add sugar in milk because it had its natural sweetness in it when boiled in a clay pot. Eating a  Ph-balanced diet has its own benefits like stronger immunity to diseases and proper functioning of digestive systems.

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