Скачать или смотреть Secrets the modern cookware brands don’t want you to know 🤫

While Teflon coated cookware (if scratched/heated at very high temperature/low quality) and aluminium add toxins into your food and into the air, traditional cookware adds nutrients.

If you’re looking to buy traditional cookware, use the code SHERYL25 and get a discount of 25% from Indus Valley (this is not sponsored, I get no commissions for what you buy - check out my highlight ‘brands’ to know more). I’ve been using their cast iron for a long time and have been very happy with it.

⚪️Stone grinder : Before the first use, soak rice/wheat for a few hours and grind it well. You’ll see that it absorbs most of the powdered stone. Repeat this process until the batter comes clean.
⚪️Soap stone : Wash until the dust comes off. Dry it and apply a coat of thick oil (ground nut, castor oil etc) with turmeric. Leave this for three days, wash off, try and repeat the process twice. Once done, soak this in water for a day. It’s best to store hot foods in the stoneware for a few days before it’s introduced to gas directly.
⚪️Clay pot : Wash and soak in water for a day. Dry and apply oil on it and heat it on low flame so that the oil is absorbed. Repeat the process of seasoning it with oil after every use. Boil it with lemon occasionally to remove anything that’s absorbed into the pot.
⚪️iron/cast iron : since these are very prone to rust, it’s important to keep them dry and seasoned. For first use, wash thoroughly until clean. Dry it on the stove, oil it well and switch on the flame so it gets seasoned well. Seasoning is an important process to make iron non-stick.

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