India is home to a variety of cuisines that use various types of utensils and vessels for cooking. Traditional cookware is not only functional but also reflects the unique culture of the people, adding an aesthetic charm to the kitchen. It is also believed to enhance the taste and nutritional value of the food. Let’s explore some traditional cookware making a comeback in modern kitchens.
Copper: Along with its alloys—brass and bronze—copper has been used in making cooking utensils since ancient times. These are sturdy, resistant to scratching and atmospheric corrosion, and are good conductors of heat. However, the disadvantage of these utensils is that they are easily corroded by fruit juices, acidic foods, and salts, forming poisonous compounds.
To make the utensils safe for cooking, their inner surfaces need to be coated with a layer of pure tin (which should not contain lead), a process known as kalai. This tin layer wears off due to use and scrubbing and needs to be periodically renewed. Copper is an essential trace mineral for humans, and the practice of keeping water in a copper pot overnight is beneficial, as it contributes some copper to the diet.
Earthenware: Since ancient times, people have used earthen utensils for cooking and storing food. These vessels were available in different shapes and sizes, but are fast disappearing from our kitchens today. They are inert, do not react with food, and retain heat well. Their porosity locks in steam, preventing the need for extra water and ensuring better nutrient retention. Food cooked in earthenware requires less oil and maintains a lower fat content. Clay is alkaline, which neutralizes acidic foods, improving nutritional value. Curd set in clay pots is thicker and tastier, as the clay absorbs excess moisture. For first-time use, wash the cookware, boil water in it to remove any earthy smell, discard the water, and wash it again.
Stone cookware or Kalchattis: Traditionally used in South India, these vessels are carved from soapstone and are thick, heavy, and perfect for slow, even cooking. They are porous, allowing heat and moisture to circulate, enhancing food flavour. Kalchattis neutralise the pH balance of acidic foods and improve their nutritional value. Soapstone is ideal for storing dairy in hot weather and for slow-cooking fiery curries. They can be used on both wood stoves and modern gas burners. Kalchattis improve with age, and food cooked in older ones stays well even without refrigeration. They must be seasoned for seven days before use to reduce surface porosity.
Iron: Cast iron cookware, such as frying pans, tavas, kadais, and appam chettis, are staples in traditional kitchens across India. They can withstand high temperatures and retain heat. Cooking in cast iron adds iron to food, which benefits people with anemia, but should be avoided by those with iron overload disorders. Cast iron cookware rusts easily and must be seasoned regularly with oil. The seasoning creates a non-stick surface and prevents rust, though acidic foods can speed up the need for re-seasoning.
Bamboo steamers: Widely used in Sikkim and Northeast India, bamboo steamers are round or oval vessels with a lattice bottom and domed cover. They absorb excess moisture, preventing food from becoming soggy, while retaining heat and preserving flavour and nutrients. (The writer is a nutritionist with 26 years of experience)
