Utensils from the roots

After the industrial revolution and the market culture, we are going back to organic. Presently, the impetus on organic and earthy has increased. Talking about food, Indian cuisine is well-known for its strong use of spices. This widespread essence of flavours has a reason. Indian cuisine is prepared in a process-intensive and comprehensive manner.

The application of traditional utensils as used since the dawn of time is the reason behind the magic of flavours. Only those with taste buds that have eaten food made using traditional Indian cooking tools can appreciate the difference in flavour.

We've compiled a list of those that function as a catalyst in enhancing the flavour of food that would otherwise be bland. Take a glance at the current cookware trends, which seem to have gone back to the fundamentals, from copper to clay.

Clay

Clay was used in a lot of the cooking equipment back in the day. Although clay is a poor heat conductor, it does not prevent heat from passing through it. It's simple to heat uniformly since there's a gradual and continuous heat that gets distributed to the entire pan. It may also be used for a variety of other heating applications, such as Handi, Chulha, and so on, which we shall discuss in more detail in the next sections.

They're also used to keep food warm after it's been prepared. These are also superior to the others in a number of respects, including Clay pots that provide minerals such as calcium, phosphorus, iron, magnesium, and sulphur to the food.

They are alkaline in nature, which helps to counteract the acidic foods we eat. The majority of what we consume is acidic. As a result, the clay pot's quality is highly beneficial. It heats gently, retaining all of the oil and moisture in the food during the cooking process.

Their accessibility makes it much more appealing because it will be available locally as well. The pots have microscopic holes, the moisture and heat that circulates through the food contribute to the taste and scent, giving them a unique flavour and aroma that cannot be found in other types of kitchenware. Of course, as previously said, this is only perceived by those with the necessary sensitivity.

Ceramics

Ceramics, on the other hand, are a more advanced form of clay since they are fired to harden. They are beneficial to our health. The following are some of the most apparent advantages of ceramics:
It's inert because it doesn't react with any of the food elements, causing poisons to develop.

They can resist temperatures of up to 2,700 degrees Fahrenheit, making them ideal for boiling water. Unlike other materials, the flavour or our taste will not be spoiled as a result of the interactions. While we're using it, there's one more thing we should keep in mind. The ceramics chosen should not have been polluted by the addition of harmful chemicals.

Copper

Apart from heating, copper is extensively used for holding water. However, only the section of the metal that comes into contact with fire is made of copper. This is owing to the fact that it is an excellent conductor of electricity. Because it reacts badly with most foods, it's best to keep it to store water.

The benefits are as follows:

Copper has strong antibacterial capabilities, and germs that come into touch with metal are instantly destroyed. Anaemia can be treated well. It aids weight reduction by assisting the body in breaking down fats and effectively eliminating them.

It aids in the production of new cells, which strengthens our immune system. It helps us seem younger by fighting free radicals. It also helps to keep blood pressure in check. It has antioxidant qualities that aid in cancer prevention. Thyroid glands are regulated by this substance. It assists in the treatment of arthritis and swollen joints.

Cast Iron

Fortunately, cast iron is making a comeback in Indian kitchens after a long absence. They are excellent heat conductors, they play an important role in effectively and evenly transmitting heat to the Dosas or Kadais, therefore conserving fuel.

The heated iron causes the meal to absorb a certain quantity of iron, making us feel obligated to consume it, which has a health advantage.

With the exception of rust and other reactive acidic sour ingredients, we may utilise this for most recipes while also reaping the health advantages.