India has a rich tradition of clay and earthenware cooking that is experiencing a modern revival. Clay pot cooking infuses subtle minerals into food, retains moisture beautifully and is considered beneficial in Ayurvedic tradition. A quality glass jug is a simple upgrade that brings clean, chemical-free water serving to every Indian meal table.
Unglazed clay pots (the traditional Indian handi) are best for cooking — the porous clay allows slow moisture evaporation that keeps food tender and infuses a distinctive earthy flavour. Glazed clay pots are better for storage (curd, pickle). Season a new clay pot before first use: soak overnight in water, dry, rub with oil, heat slowly to medium for 30 minutes.
Borosilicate glass (like Borosil brand) handles both hot and cold liquids safely — essential if you’ll pour hot water, chai or lemonade into the jug. Regular glass jugs are fine for room-temperature and cold drinks only. A 1–1.5L jug suits most 4-person family meal tables. Jugs with a wide mouth are easier to fill with ice and to clean.
Q: Can clay pots be used on induction cooktops?
A: Standard clay pots do not work on induction — they lack the magnetic base required. Induction-compatible earthenware pots do exist but are rare. For induction, use a cast iron or stainless steel pot.
Q: Is glass safe for storing drinking water overnight in India?
A: Yes — glass is one of the safest materials for water storage. Borosilicate glass does not leach chemicals, does not absorb flavours or odours, and is easy to clean and sterilise.
Q: How do I clean a clay pot?
A: Rinse with hot water — never use soap on unglazed clay as it absorbs into the pores and affects flavour. For stubborn residue, scrub with coarse salt and rinse. Sun-dry after washing.
A clay handi for slow-cooked curries and dal adds authentic flavour that modern cookware cannot replicate. A Borosil glass jug is a safe, elegant table essential. Click Buy on Amazon for current prices.