“This clay also known as MEC’s Pure-Clay(TM) is completely inert and cooks your food without leaching chemicals, metals or toxins.”. Hi Ramya, Then also using Pyrex or else glassware made in France or maybe Italy for baking & slow baking more items that I used to cook on the stove as it feels safer to me. When you refer to “Having traveled extensively and eaten food cooked in clay pots, in the Indian subcontinent, since I was knee-high to a grasshopper, let me tell you some points about real honest to goodness clay utensils. Hi SP: thank you so much for sharing! One time testing is not conclusive. It takes a lot of time, skill and knowledge to perfect and understand different cooking apparatus and methods… Overall, I like the info on this blog, but I found this article rather lacking :/, I believe the point was that the manufacturer refuses to disclose the exact materials the container is made from so seasoning or not why would you want to risk cooking in something with possible toxic materials. I thought the food tasted great. The rolled rim found on the largest flower pots is designed to help keep the most vulnerable part of the clay pot (the rim) from chipping and cracking, as it both deflects and distributes the force from various … Thank God we haven’t felt sick from using it. just when you think you are going the healthily route-you end up getting a reality check. I think this is why I decided against them in the past. Jul 10, 2019 - Explore Sherron Heidlage's board "Terra Cotta Pot Crafts", followed by 8904 people on Pinterest. I also did not feel good, when I went to an Indian restaurant where they cooked in clay pots. What are your thoughts on that? I am curious who you spoke with when you said “customer service.” In my experience, Miriam is the only one who answers the phone. Have you researched about black la chamba cookware? Has anyone tried them or heard of him? Please try again. Even that’s not good? I suspect that’s probably true. I actually completely made my mind up now that I will not be ordering. Hi Emily, thank you for asking. Besides, none of the manufacturers I asked about doing it gave me a satisfactory answer. This ambiguity should be removed and I will replace all my cookware with their units. In regards to lead leaching from glass I read about this recently which prompted me to research this more. I know you just reviewed a clay pot but I’ve read book reviews, product reviews, pet food reviews, and all manner of other reviews that were nothing more than paid-for shilling. In the US, you couldn’t ship the box across town for that price! That is because the particles of those chemicals have been absorbed in the once healthy clay. It seems that some of the compounds leaching from the clay might be harming my liver. . The other thing to realize is that since there is no glaze barrier, whatever is in the food ends up in the clay. ~Irina. If you are looking for a US retailer for the French made Pyrex baking pans, Bed Bath and Beyond can special order these in (if they don’t have it in stock) for no extra charge if you pick it up at the store. You would have to send a control. If it gets scratched that’s going in my food. Did you read the comments to this post? That one is glazed. You do have to dry them well after washing but loved mine. Hi, Steve: I’m glad that you read my post and found it helpful. You’ll never get the truth from business people. Wow! Basically, a heater body is formed with a set of nesting clay pots, separated by and attached to a central steel bolt.. I wish your article had come out a couple of months ago when I started looking at safe cookware options. I was not content with that answer and doubting about ordering any after receiving this reply, so decided to read reviews and that’s how I found your reviews. I also like Lodge bake ware like the loaf pan, muffin tin, and pizza pans. At least I know they test the pots and glaze to make sure it’s safe. Before I pay can you tell me what the research includes and how long it would take? Wish I read your post before I bought this – starting to regreat it already. On MEC’s website regarding the testing there are two purported testing results and in the test regarding arsenic, the document refers to a term of “Sorbid”. Unfortunately, this report does not give me any peace of mind, and here is why. It’s also unglazed. Per the results of this study, lead, cadmium and iron transferred in considerable amounts, exceeding the safe limits in food established by the World Health Organization. So there is no company that manufactures them. I decided not to worry too much and then put it in the fridge. I also have Vitaclay & so far no problems. first water is boiled. :/ So I won’t be getting one of those. MEC disputes this with the following various statements on their website: A traditional honest-to-goodness clay pot is never going to be glazed with poisonous lead or other elements. Probably even the non toxic cookware we thought or deemed 100% non toxic may still have some form of toxicity in them, albeit, not enough to do great damage. Unfortunately, we live on the polluted planet, which means that things that come directly from earth without being purified and/or filtered or contained are not good enough. It’s great for re-heating food, leftovers, cooking veggies, etc. See more ideas about terra cotta pot crafts, clay pot crafts, flower pot crafts. but here elaborate processes are done for new pots before cookings. Any studies on the subject? Hi Irina, I take my health seriously . Let me know. Stock up on $1 decorative planters, clay pots, hanging planters, starter pots… So, I kind of expected that. Hello. Since clay comes from the earth, it can have a variety of substances, some of which are not good for us, such as aluminum. This is probably why you and others saw brown seepage at the bottom of your pots – it’s the absorption of your broth, etc., mixing with the brown (or red) of iron in the clay content, being released when the pot is saturated. I’m looking forward to reading what you learn from the company itself! knows what they are discussing over the internet. I’m straddling the fence on whether or not to try it. I know. Thank you for sharing this, Jessie. They are bought from a potter in the town or the village because he knows traditionally, where to get the best clay. Or ask Miriam to send you the test results (instead of trying to your own testing)? In the 7 Days to a Healthier Kitchen e-book, I have a summary table of all types of cookware to help you make informed decisions. I guess it’s not so surprising that our US agencies have been so adverse to doing their jobs, just look at the FDA and NHSTA. Hi, Isabella: You can learn more about Dr. Mercola cookware in this article: https://ireadlabelsforyou.com/xtrema-ceramic-cookware-review/ Let me know what you think. Again, it is something that I look for and have come to expect to see in test reports. Plus the author wrote that she *studied* the seasoning instructions and followed them very carefully before using the pot. They wouldn’t have known or used, or would have used the improper speeling (lol, note my example here) SPELLING. Thank you for your research. Greetings! Thank you so much for your kind words. When I get that proprietary line (I’ve gotten it for food and cat food) I won’t be buying that product. then rise water taken after cooking rise in another pot is heated in the new pot. You really need to do some re-reading before you consider buying any type of clay pots as you’re not understanding what’s what or you are getting things mixed up in your understanding of each type. In other words, my body simply could not handle the extra nutrition. Have you used Riess cookware? @Czecharina I am glad you are here. Why isn’t porcelain cookware considered as a healthy option? They are not good for quickly heating up things, for example in the morning before work, but they are great for food that take some time to cook. I did find it a bit peculiar that she would not share the proprietary blend. If you continue to remain so refreshingly honest for your readers, you could be someone we all need in a world where everything negative is brushed under the carpet and we, the public, are led around by our noses. I remember the whole experience with it as a nightmare. I'm Irina Webb, the trusted non-toxic consumer product researcher. ~Irina, Hi Emily, Eliot, one of my blog readers, who is also a restaurant owner and a holistic nutritionist, points out that there is a problem with Pyrex bakeware exploding. Clay pots are usually affordable enough to suit any budget. However, the food made me feel sick and I recognized the symptoms I was experiencing as the result of glyphosate exposure. The food is well cooked, delicious, and no strange tastes from the pan as we experienced with the MEC pot. I am so happy you researched and posted. I haven’t bought them yet, just wondering if anyone has any information on them. These are just a few examples of what is the mire of corruption and ineptitude that exists as failures of our govt. It took a while for the pot to show up, but it arrived well packed and in good order. Miriam said that the clay comes from an area that has not been cultivated in many years and they dig down under the surface to get it. With the exception of leaded crystal, glass is not known to contain lead. ~Irina. We have not had anything stick, except when we weren’t watching the pan closely enough to adjust the heat down or add liquid and the food burned on the bottom. It was like as dark as soy sauce but I didn’t use soy sauce and have never used soy sauce in the pot itself. Are you in Bay Area by any chance? Your email address will not be published. I reached out to their customer service, and they said “It’s recommended that you use the pot for several hours of cooking only after it’s used at least 5-6 times cooking wet recipes that take less than an hour.” So I am wondering if making the bone broth before the pot was fully seasoned was part of the problem. There’s a weird clay chemical smell as well. I was also looking at replacing a crockpot. Thank you for sharing. So thank you. I’m considering a Lodge non enameled pot for stews and soups that are not high acid based (the acid leaches more iron), a Lodge enameled pot also for soups and stews but they CAN be more acid based, *maybe* 1 stainless pot for boiling water for pasta on occasion. and will occur through both direct contact to either the cookware or through the liquid the food sits in within the cookware as well as the voids (porosity) in the cookware and food with or without heat (depending on the acidity of the food) although heating typically increases leaching. have you done any digging on vitaclay? Both inside and outside. My family and I did not experience any ill effects as you did, but I found taking care of the pot required more time than I wanted. Google/search ….Anyhow, the best cooking pots are 18/20 stainless steel made from Italy, Germany, France, Austria or Swiss, and It is very hard to find it. but if you are using wood buringing stoves it is better to use clay pots. Labs have to be recognized and accepted by a crediting organization and even then, only for applied for types of testing, not for just anything that can be analyzed. Traditionally, the food was cooked in tagines, and in Asia, every house proud cook has to have a traditional clay pot in which to cook curries, gravies, and other dishes on a slow fire. I asked number of questions, and one of the question I asked was where their clay pots were tested. After I read your post I hesitated a bit to buy these pots but my sister has been insisting that I do (they have the whole set and love it). My MEC pan was also perspiring/leaking when I was cooking pea soup with it after properly seasoning it as instructed! CH07814345 180cm RT Palm Tree with Pot … It is so comforting to know that I was not the only one who tasted clay in my food. The top piece is a clear glass steamer basket and lid that fits on the white bottom piece (it also fits on the 9″ Visions saucepan). Wow. I’ve seen a glass baking tray on Amazon I’m considering. What do you think of Xtrema cookware? MEC products seem to be non-functional. Traditionally, as these foods were cooked over wooden fires, nobody bothered much about temperature change, which is the problem in cooking on a gas stove, low, medium, high. But taking my time to do research, research and more research! I’ve never tasted food so good, the lentils, beans, vegetables, grains, meats all come out fantastic! I’m glad you are honest! I still am finding the occasional glass bits. True, many disciplines have very specialized and technical words / terms that they use, BUT that you can’t find such words on the Web? ~Irina. I do agree they have a great product and have gone to lengths to find soil not farmed for 200 years and not within 15 miles of any chemical dumping and not use the first 25 feet of dug soil. Search for clean, and pizza pans clay pots divisoria testing, ok thanks,... 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