I Finally Found the Best Dutch Oven, Read How…

A truly healthy Dutch oven would be one that doesn’t leach toxins into food while cooking. When choosing a Dutch oven, we look at the shape, size and weight to make sure it would be easy to handle and clean while fully serving the purpose of cooking in it. But do these things ensure its health? No, they don’t! 

Look at the material, not the shape, or color:

Dutch ovens are conventionally made from metals like cast iron, aluminum, stainless steel etc. or ceramics. All metals, chemicals, glazes, enamels etc. leach toxins [chemicals like Cadmium, Lead, Petalite (Lithium) and metal ions like Al-Aluminum, Ni-Nickel (steel), Ti– Titanium (steel), Mo – Molybdenum (steel), Cr-Chromium (steel), Fe-Iron (steel)] into food while cooking. The metal ions and chemicals and oxides from ceramics react with food with heat acting as a catalyst.  

The bottom line is – the material of a Dutch oven is what makes it “healthy”. Thankfully, mother nature has already blessed us with a material that is naturally inert and non-toxic – pure clay. It is a proven healthy material that had been used for ages for cookware, until few decades ago when we deviated from it and invited all sorts of health problems! 

Remember, it’s environmental toxins that are the leading cause of almost all lifestyle diseases, metals and chemicals bound to food from cookware then are the biggest source of these toxins in our bodies! 

It’s ok if it still sounds unbelievable to some, invite such skeptics home, open your kitchen closet and take out the baking soda, and here’s what this magic ingredient can do: 

  1. Boil 2-3 cups of water in any pot, when it starts boiling add 2 tsp of baking soda. Boil for 5 more mins. Turn stove off. 
  2. Wait till cool enough to taste then taste the water (take a sip). If you taste metals, that’s what you’re eating! If water has a rubber/paint taste it’s the chemicals from enamel/glaze. 

As a control, stir 2 tsp of baking soda to 1 glass of water and take a sip — you will taste just the baking soda.  

Guess which material passed this test? The only all-natural material — pure clay! 

Miriam’s Earthen Cookware equipped with this valuable information make the healthiest cookware from 100% primary clay.   It’s the only cookware made only from primary clay, no other material used even for the finishing!  Those who have used it attest to its many unique benefits:

“Miriam’s cookware is made free of contaminants and is non-toxic! So spending the money on these non-toxic pots to cook my organic food is really the best to ensure that what I am putting into my body and that of my family is of the best quality possible…”, says Belinda.

What Makes Pure Clay Safer and Healthier than Ceramic Clay?

You must have seen a variety of colorful, shiny, finished clay cookware in the market that has gained popularity in past few years. If you think clay cookware is the healthiest and 100% non-toxic cookware, then you might be mistaken. There is no doubt that clay cookware has been used for ages in all civilizations for making cookware, but today, even clay comes in a variety.

Pure clay is the only material that is naturally innate and doesn’t reach toxins into food while cooking. The commercially popular clay cookware we see today are nowhere close to that. They are made from ceramic clay – a composition of stoneware, porcelain or terracotta. It is also coated with chemical glazes and enamels besides the chemicals used in the mechanized manufacturing process they go through. And the colorful ones you see in the stores – well, more chemicals! After using so many chemicals, the pot you get is far from being healthy or non-toxic. Such pots when used for cooking, leach reactive toxins into food that contaminate it. You can read more about the dangers of such toxic cookware here.

In order to keep the clay non-toxic, it should be in its purest form – like pure clay. It has a natural property of being inert which can stay intact if no chemicals ever come in contact with it. Pure clay cookware is made from primary clay harvested from non-industrialized and unfarmed lands, where it is found containing absolutely no chemicals or pollutants. Furthermore, no chemicals are used in the manufacturing process (not mechanized – they are handmade) or for their coloring and finishing.

It might seem difficult to find out if a clay cookware contains chemicals and leaches toxins but a simple home test is enough to know if the pot you are using is made from pure clay or something else. It’s called the alkaline baking soda test. Food is an alkaline substance and so is baking soda. If anything is reactively leaching into food, it will do the same with baking soda. This is what you need to do:

  1. Boil 2-3 cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for 5 more minutes. Turn stove off.
  2. Wait till cool enough to taste then taste the water (take a sip). If you taste metals, that’s what you’re eating! If water has a rubber/paint taste it’s the chemicals from enamel/glaze.

As a control, stir 2 tsp of baking soda to 1 glass of water and take a sip — you will taste just the baking soda.

Miriam’s Earthen Cookware is the one and only proud maker of pure clay cookware in the US. Every pot and pan they make is a work of pure love and care, and absolutely no chemicals. To experience the health benefits of this 100% non-toxic cookware, head over to miriamsearthencookware.com and choose a pure-clay cookware suitable for your kitchen.

Clay or Pure Clay? Let’s Understand the Difference

Cooking in clay is not something that modern world has given us. This healthy way of cooking is so ancient that its roots go beyond recorded history. Until few decades ago, clay cookware used to be the primary cooking utensil and nobody ever thought about changing the core material to something else. People probably switched to metal and ceramic cookware when the manufacturers became more profit-centric and less health conscious, so they started using other materials for making cooking pots without ensuring that they were even appropriate for this purpose. As a result, these toxic materials have almost replaced clay cookware and have become the most popular today.

You can still find cookware made from clay in the market but they are far from being healthy. Conventional clay cookware is seldom made from primary clay and it is coated with chemical glazes and enamels for a finished and shiny look. The most popular ceramic clay is a composition of stoneware, porcelain or terracotta glazed with chemical colors and varnishes. They leach harmful toxins into food, some at room temperature and others when heated.

How is Pure Clay different?

Pure clay is primary clay harvested from unfarmed and non-industrialized lands where it is found in the purest form – free from chemicals and other toxins. It has a natural property of being absolutely non-reactive, so unlike most metal and ceramic cookware, it doesn’t leach anything into food. To keep this property intact, no chemicals are used in manufacturing pure clay pots and pans and also they are not coated with chemicals for finishing or coloring purposes.

When a clay cookware has to go through a mechanized process, using chemicals becomes a necessity, but there is no such problem with pure clay pots as they are handmade and extreme care is taken that no chemicals are used at any stage of manufacturing process. This is what makes them 100% non-toxic.

Read: How do you know if you are using a truly healthy cookware?

You can easily differentiate pure clay pots from conventional clay (ceramic) pots by doing a simple alkaline baking soda test at home, which tests if a cookware leaches while cooking. Baking soda is highly alkaline in nature which makes it quite similar to food (an alkaline biochemical substance), so if a cookware is leaching something that is reactive to baking soda, it will definitely react to food and make it toxic. Wanna test the clay cookware you are using is made from pure clay? Have some baking soda ready and follow these steps:

  1. Boil 2-3 cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for 5 more minutes. Turn stove off.
  2. Wait till cool enough to taste then taste the water (take a sip). If you taste metals, that’s what you’re eating! If water has a rubber/paint taste it’s the chemicals from enamel/glaze.

As a control, stir 2 tsp of baking soda to 1 glass of water and take a sip — you will taste just the baking soda.

Miriams Earthen Cookware’s pure-clay pots and pans are the only ones that pass this test and are 100% safe and non-toxic. If you are looking for a truly healthy clay cookware, then pure clay is your best option. Feel free to visit miriamsearthencookware.com and find a suitable pure-clay cookware for your kitchen.

Choosing the best cookware set? Here is the most important thing to keep in mind.

Shopping for the best cookware set, what comes to our mind first? The shape, size, design, and color — right? What if I tell you these should be the least of your concerns as there are more important things that quality it to be the “best”?

First of all, you need to decide whether you need a cookware or a showpiece. Conventional cookware made from metals or ceramics are glazed with chemicals and enamels to give them a finished, shiny and sometimes colorful look. People get attracted to them as if they are going to use them as show-pieces instead of for cooking food. For cookware to be called ‘best’, it should fully serve its purpose – cook in the healthiest way possible. The color and design on the surface don’t really make a great deal of difference.

The problem with sets available in the market is that they are made from materials that leach toxins while cooking. Metals like aluminum, iron, nickel, magnesium, molybdenum, lead — all subject to react with water, nutrients, vitamins & minerals, proteins and carbs that are in the form of halogens, acids and bases. Conventional ceramic cookware made from ceramic clay, porcelain, stoneware and the glazes and enamel used for coating is a composition of different chemicals, oxides, and metals.

Cooking is a chemically transformational process. Metals leach ions at cooking temperature, which then react with food (a biochemical entity) while heat acts as a catalyst. These metal ions then assimilate with food and accumulate in tissues, organs, and blood over time. If this goes on for a long time, several health problems may arise ranging from minor illnesses and allergies to chronic diseases.

Moreover, metals and ceramics cook with excessive and uneven heat to food, the temperature is high at the bottom than at the top. Such a harsh heat damages delicate nutrients and leaves food nutritionally depleted.

However, there is a material that is 100% pure and is perfect for making cookware – pure clay. Its origin lies in our ancient history when people used to cook in clay cookware. They were probably more aware than us about the harmful effects of using chemicals and metals in cookware.  Pure clay pots are free from metals or chemicals and do not leach toxins into food. This primary clay can be harvested in its purest form from un-farmed and non-industrialized lands and care needs to be taken to not use any chemicals, glazes or enamels while making cookware. You can test this by doing a simple alkaline baking soda test at home.

Not only is it the safest material but the unique far-infrared heat it generates cooks your food thoroughly without damaging nutrients. When cooking in these pots and pans you can be sure you are using the best cookware sets available out there. So, don’t wait anymore, find a 100% pure-clay cooking pot and experience the difference today!

Consumer Buying Guide For Best Pots And Pans:

Buying best pots and pans is a little complicated these days as you see a number of choices in the stores. Anybody may get confused and end up choosing something they never wanted in the first place. Looking for the perfect shape, size, weight, color, and design is important, but the material of a cookware is more responsible for the complete health of food cooked in it.

While popular pots and pans are mostly made from metals and ceramics, they are not the healthiest choice for your family. Metals like cast iron, aluminum, stainless steel, titanium etc. are widely used to make cooking pots and pans. The other option ‘ceramic’ is made from ceramic clay, porcelain, and stoneware that is a composition of inorganic oxides & chemicals. For finishing, the makers use glazes and enamel coating that are a composition of different chemicals, oxides, and metals.

The material of the cookware plays an important role in its healthy functioning. Cooking is a chemically transformational process of raw turning to consumable food, beneficial in the body. You will be surprised to know that conventional metal/ceramic cookware reactively leach metal ions into whatever is stored or cooked in them, some at room temperature and others while heating (heat is a catalyst to all reactions).

Food is a biochemical entity that consists of water, nutrients, vitamins & minerals, proteins, and carbs that are in the form of halogens, acids, and bases. The metal and chemical toxins from conventional pots react to these nutrients, get assimilated with food and are digested in the gut system. Because these pseudo-nutrients are of no use in the body, they accumulate in tissues and organs over time and become the foundation for various illnesses and diseases while also weakening the immune system – this is one of the reasons we are facing so many health problems these days. Also, the excessive and harsh heat from these pots and pans damages essential nutrients. Thus, food cooked is nutritionally depleted and full of metal toxins.

When you are trying to choose the best pots and pans for healthy cooking, look for a material that is 100% inert and free from chemicals, glazes, and enamels. MEC’s pure-clay™ fully serves this purpose. It is naturally 100% inert (non-reactive) and is harvested from unfarmed and non-industrialized lands in USA by Miriams Earthen Cookware to keep it free from chemical impurities. No chemicals, glazes or enamels are used in the manufacturing process. You can perform this simple baking soda test at home to test that they are 100% non-toxic:

  1. Boil 2-3 cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for 5 more mins. Turn stove off.
  2. Wait till cool enough to taste then taste the water (take a sip). If you taste metals, that’s what you’re eating! If water has a rubber/paint taste it’s the chemicals from enamel/glaze.

As a control, stir 2 tsp of baking soda to 1 glass of water and take a sip — you will taste just the baking soda.

This is not all, MEC’s pure-clay pots are also known for their unique far-infrared heat that is food friendly and is evenly distributed, and so, keeps the nutritional value of food intact.

Their cookware goes beyond my wildest expectations. Besides feeling confident about the safety and health benefits of cooking with clay cookware, the dishes are incredibly delicious and richer and the cooking time is greatly reduced.“, says Victoria for choosing MEC over conventional cookware.

To find the best pots and pans for your next healthy recipe, head over to MEC and choose from their perfect range of healthy cookware.

Healthy Cooking 101: The Science behind Cooking Explained 

Have you ever been to a science laboratory? When chemical reactions are carried out in a laboratory, a great deal of care is taken to choose even the apparatus. This is because if the material of apparatus is reactive, it will react with the elements being tested to yield inaccurate results. Consequently, the final reading could be inconclusive and erroneous.

Same is the case with food. Cooking food is a science, it involves a number of bio-chemical reactions. If the container or cookware you are using is reactive, it messes with the ingredients used and the food you get is not what you were trying to cook in the first place. So, it’s very important to choose the cookware – the material it’s made of, one that is safe for cooking and doesn’t contaminate your food with its own ingredients.

Conventional cookware is made from metals (aluminum, stainless steel, cast iron, titanium etc.) and ceramics (ceramic clay, porcelain, and stoneware.) The glazes and enamel used for coating are a composition of different chemicals, oxides, and metals. Food’s nutrients come in the form of hydrogen & oxygen molecules, halogens, acids and bases and almost all metals are reactive to these elements. At cooking temperature, metals break into ions and react with food while heat acts as a catalyst. Here are some of the reactions:

ALUMINUM (In Stainless Steel & Aluminum Cookware): 
With oxygen: aluminum oxide 4Al(s) + 3O2(g) = 2Al2O3(s)
With halogens:
2Al(s) + 3Cl2(l) → 2AlCl3(s)
2Al(s) + 3Br2(l) → Al2(s)
2Al(s) + 3I2(l) → Al2I6(s)
TITANIUM:
With nitrogen: 2Ti(s) + N2(g) = TiN(s)
With water: Ti(s) + 2H2O(g) = TiO2(s) + 2H2(g)
COPPER (STAINLESS STEEL & Copper Cookware): 
With oxygen:
2Cu(s) + O2(g) → 2CuO(s),
2Cu(s) + O2(g) → 2CuO(s)
With halogens:
Cu(s) + Cl2(g) → CuCl2(s) [yellow-brown],
Cu(s) + Br2(g) → CuBr2(s) [black]
NICKEL (STAINLESS STEEL):
With oxygen: 2Ni(s) + O2(g) → 2NiO(s),
Ni(s) + Cl2(g) → NiCl2(s) [yellow]
Ni(s) + Br2(g) → NiBr2(s) [yellow]
Ni(s) + I2(g) → NiI2(s) [black]
Ni(s) + H2SO4(aq) → Ni2+(aq) + SO4 2-(aq) + H2(g),
With halogens:
Ni(s) + Cl2(g) → NiCl2(s) [yellow],
Ni(s) + Br2(g) → NiBr2(s) [yellow],
Ni(s) + I2(g) → NiI2(s) [black]

These reactions should not take place while cooking as their products are toxic and get assimilated with food and accumulate in tissues and organs. When this continues for long, it affects the immune system and plays a key role in causing various health problems.

When you are out buying the safest cookware, it’s important that you choose the one that is made from a non-reactive material so that it leaches no toxins into food.  Choosing healthy and safe cookware is equally important with choosing the right ingredients, both together determine the real goodness of your food, its usefulness in the body and help in the prevention of many illnesses.

MEC’s pure-clay™ is known to be naturally inert and 100% non-toxic material used for making the safest cookware.

Their cookware goes beyond my wildest expectations. Besides feeling confident about the safety and health benefits of cooking with clay cookware, the dishes are incredibly delicious and richer and the cooking time is greatly reduced.“, says Victoria, who considers MEC’s pure-clay cookware the safest for her family.

MEC makes pure-clay cookware without using any chemicals, glazes or enamels to make sure it stays safe for cooking. They are the healthiest and safest cookware available out there! Head over to MEC to buy this safest cookware for your family and enjoy healthy cooking.

Cook Healthy with Pure Clay Cookware

The way you cook plays a key role in keeping you and your family healthy and free from diseases. Healthy cooking not only involves using healthy ingredients but also healthy cookware. Conventional cookware is made from metals or ceramics – both leach toxins into food while cooking. Metals like aluminum, iron, nickel, magnesium, molybdenum, lead — all subject to react with water, nutrients, vitamins & minerals, proteins and carbs that are in the form of halogens, acids and bases. Here are some of the reactions that take place at cooking temperature with heat acting as a catalyst:

ALUMINUM (In Stainless Steel & Aluminum Cookware):
With oxygen: aluminum oxide 4Al(s) + 3O2(g) = 2Al2O3(s)
With halogens:
2Al(s) + 3Cl2(l) → 2AlCl3(s)
2Al(s) + 3Br2(l) → Al2(s)
2Al(s) + 3I2(l) → Al2I6(s)
TITANIUM:
With nitrogen: 2Ti(s) + N2(g) = TiN(s)
With water: Ti(s) + 2H2O(g) = TiO2(s) + 2H2(g)
COPPER (STAINLESS STEEL & Copper Cookware):
With oxygen:
2Cu(s) + O2(g) → 2CuO(s),
2Cu(s) + O2(g) → 2CuO(s)
With halogens:
Cu(s) + Cl2(g) → CuCl2(s) [yellow-brown],
Cu(s) + Br2(g) → CuBr2(s) [black]
NICKEL (STAINLESS STEEL):
With oxygen: 2Ni(s) + O2(g) → 2NiO(s),
Ni(s) + Cl2(g) → NiCl2(s) [yellow]
Ni(s) + Br2(g) → NiBr2(s) [yellow]
Ni(s) + I2(g) → NiI2(s) [black]
Ni(s) + H2SO4(aq) → Ni2+(aq) + SO4 2-(aq) + H2(g),
With halogens:
Ni(s) + Cl2(g) → NiCl2(s) [yellow],
Ni(s) + Br2(g) → NiBr2(s) [yellow],
Ni(s) + I2(g) → NiI2(s) [black]

These metal toxins then accumulate in the body organs, tissues and blood. If this goes on for a long time, they become the foundation for many health problems ranging from minor illnesses to dangerous diseases. Also, the immune system is compromised and doesn’t fight diseases efficiently.

Moreover, metals damage the delicate nutrients; try touching a metal pan five minutes into heating, it burns tissues and leaves a scar. Same thing happens to the nutrients in food – the harsh heat destroys by dissolving the nutrients. To make matters worse, water-soluble nutrients evaporate as steam, further depleting the nutritional value of food. What’s left is food with toxins lacking in nutritive value.

If you really want to cook healthy, the first thing you must do is use a healthy cookware made of a healthy material – A material that is 100% non-toxic and also keeps the nutrients intact is perfect for making healthy cookware. MEC’s pure-clay™ is one such material. The idea of using pure-clay is inspired by the historical methods of making cookware from clay.

Pure-clay is the only material known to be naturally inert and scientifically proven for making healthy cookware. It doesn’t leach anything into food while cooking. Besides being non-reactive, MEC’s pure-clay pots preserve the delicate nutrients in food by their unique far-infrared heat that penetrates deep into each grain and is distributed evenly and thoroughly.

Pure-clay is not to be confused with glazed clayware, terracotta or ceramics as unlike the latter, no chemicals are used in manufacturing pure-clay cookware. An impressive 4.6 rating in Google reviews and a number of satisfied customers stand witness to the health benefits of using pure-clay cookware. “They are fantastic. I love them much and enjoy cooking. Having healthy cookware is such a blessing for me.“, says Marina — a healthy cook who is a fan of MEC’s pure-clay cookware.

To get familiar with truly healthy cooking, head over to MEC and find a healthy pure-clay cookware for your kitchen.

 

Why You Need to Ditch Toxic Cookware Right Away

Whenever you go to the market to buy cookware, you can see a wide range of cookware of different shapes, sizes and designs, made from metals or ceramics. Despite their popularity and wide acceptance, they are not appropriate for cooking. In fact, not very long ago, nobody used these materials for making cookware, as they were only made from clay. As the approach of manufacturers became profit-centric, they started paying more attention to the look and design of cookware instead of their prime purpose – to cook food in the healthiest way possible.

Today, most cookware is made from either metals or ceramics. Chemicals glazes and enamels (that are a composition of different chemicals, oxides, and metals) are used to make ceramic cookware look shiny and beautiful. They certainly attract the customers who are unaware of their possible ill effects on food. You might be surprised to know that all metals (aluminum, stainless steel, cast iron, titanium etc.) and ceramics (ceramic clay, porcelain, and stoneware) leach toxins into food while cooking.

Food is a biochemical entity that consists of nutrients, vitamins & minerals, proteins, and carbs that are in the form of oxygen, hydrogen, halogens, acids, and bases. As cooking involves heating, it acts as a catalyst for the metals to reactively leach into food. These metal ions are assimilated with food and accumulate over time in the organs and tissues. They damage our cells resulting in an unhealthy body and various diseases. That’s why you should ditch this type of toxic cookware right away!

Instead of getting into all the details, you can easily test if a cookware is toxic by this a simple alkaline baking soda test. This is how it’s done:

  1. Boil 2-3 cups of water in any pot, when it starts boiling add 2 tsp of baking soda, boil for 5 more mins. Turn stove off.
  2. Wait till cool enough to taste then taste the water (take a sip). If you taste metals, that’s what you’re eating! If water has a rubber/paint taste it’s the chemicals from enamel/glaze.

As a control, stir 2 tsp of baking soda to 1 glass of water and take a sip — you will taste just the baking soda. Truly non-toxic cookware would not leach anything into food…

Looking for alternatives? Here’s the answer!

MEC’s pure-clay™ pots are the perfect non-toxic cookware. They are made from certified pure-clay that is naturally inert, so there’s nothing leaching while cooking. There are no chemicals, glazes or enamels used in the manufacturing process, therefore they are 100% non-toxic. You can perform the same test on them and they won’t disappoint you!

Miriam’s cookware is AMAZING!!“, says Pagane, an enlightened cook “The food that I cook in the 3 pots I bought from her is delicious and absolutely healthy.

Head over to MEC to find a healthy alternative for your conventional metal/ceramic cookware and switch to 100% non-toxic cookware.