Clay Pot Curing: 5 Steps for Proper Tandoor Installation
People say that Indian food tastes and feels more real when cooked in a traditional clay tandoor. But the most important thing you can do to get the most out of your clay tandoor is to properly prepare it—specifically, to let the clay cure. Curing is not just a one-time thing; it is an important step that makes sure the food will last, be resistant to temperature shock, and cook perfectly. Professionals, such as Tandoor Morni, a well-known seller of high-quality tandoors around the world, have tried these steps and given their approval.
- Initial Inspection and Cleaning
It is important to carefully check the clay tandoor as soon as it arrives, before starting any drying process. Check to see if the structure is sound, like making sure the clay pot is the right way up, and see if there are any obvious cracks or damage. Because fired clay is what it is, small cracks on the surface are normal. But you should tell your seller right away about any big holes or weak spots.
After the inspection is over, use a soft, damp cloth to clean the inside of the tandoor. This gets rid of any clay dust, packing materials, or building materials that may have settled during shipping. If you do not want to ruin the taste of the food or damage the structure during the heating process, do not use soaps or cleaning products on the clay.
After this step, Tandoor Morni says to let the tandoor dry naturally before moving on to the next step of drying.
- Application of Mustard Oil
A traditional and tried-and-true way to prepare the inside of a clay pot is to use mustard oil. If you use the tandoor often, mustard oil will naturally seal it and keep the clay from absorbing water and cooking oils.
Put a small amount of mustard oil into a bowl. Then, use a clean cloth or brush to spread it all over the inside of the clay pot. Cover the whole inside, including the walls and base, with a smooth layer. For at least 24 hours, let the oil soak into the clay. This time of rest lets the clay slowly soak up the oil, which strengthens its inside and makes it less likely that it will crack when it is first heated.
For the best results, Tandoor Morni says to do this oiling process twice over the course of two days. This will make sure that the oil goes deep into the wood and conditions the surface as much as possible.
- Preparing the Ash and Dough Mixture
After the mustard oil has been soaked up, a binding paste made of wheat flour and wood ash is put on. This mixture fills in small cracks in the clay, makes it stronger, and gives the inside of the tandoor an extra layer of protection.
Equal amounts of fine wood ash and whole wheat flour (atta) should be mixed together to make the mixture. Slowly add water and mix the dough until it becomes sticky and paste-like. You can use your hands or a flat tool to spread this paste inside the clay pot. Make sure you cover the whole surface, including the bottom and sides.
Let the mixture dry in the tandoor on its own. During this stage, do not put the tandoor in bright sunlight or near heaters. It should take between 24 and 48 hours to dry, based on the temperature and humidity in the room.
Tandoor Morni says that this step is necessary to make a thermal cushion inside the clay pot that helps it handle the high heat of the cooking process.
- Gradual Heating Process
As soon as the dough has dried out fully, the cooking step can begin. Sudden contact with high heat can break the clay, so this is a very important step in the drying process. Start with a very small spark and some natural charcoal or small pieces of dry wood. Start a small fire and let it burn for an hour or two.
Gradually add more wood and make the fire last longer over the next few days. As an example
Day 1 and 2- Use a small amount of wood to light a flame for two hours.
Day 3–4- Keep the flame moderate for 3–4 hours with a little more fuel.
Day 5- Full flame for 4 to 5 hours with the normal amount of fuel.
Always keep a close eye on how the heat changes. During drying, never leave the tandoor unsupervised and keep a fire extinguisher close by. If you use the tandoor inside, make sure there is enough airflow.
To help people who have never done this before, Tandoor Morni sells starting kits that come with the right amount of fuel and advice for this step.
- Final Burn and Readiness Test
On the last day of drying, the tandoor should be ready for a test at a high temperature. Put in enough charcoal or wood to make a steady, strong flame. The clay should start to give off a slightly dark or brownish color. This means that all the water inside has drained, and the top is now stiffening.
Let the fire burn for a while. After the fire goes out, tap different parts of the tandoor with a metal spoon or small stick. Most of the time, a deep, hollow sound means that the clay is fully set and the drying process is over.
It is also important to check for any new damage or cracks. Your tandoor is ready to use if the surface stays dry and hard.
For the first few uses, Tandoor Morni suggests starting with soft breads like naan or roti. This will give the clay time to get used to being heated over and over again.
Conclusion
It is important not to skip the step of curing a clay tandoor. It is an important step that decides how well your tandoor works, how long it lasts, and how well it cooks. If you carefully follow these five steps—inspecting, covering with mustard oil, closing with ash-dough, slowly heating, and finally burning—your clay pot will be ready for traditional tandoori cooking.
For people who buy from Tandoor Morni, these steps are in line with the care instructions that come with each item. If you prepare your tandoor correctly, it will give you regular results and last for years of cooking.
Need Help? Order and Technical Support
Have questions or ready to place an order? Reach out to us via phone at +1 (727) 251 6924 or email us at info@tandoormorni.com. Need detailed instructions? Explore the operation manual for our CH & CS models to get started with your Tandoor oven today.
About Tandoor Morni
Tandoor Morni, in business since 1992, is a trusted name in premium Tandoori Clay Ovens, known for crafting high-quality traditional and commercial tandoors. With a commitment to excellence, Tandoor Morni offers a wide range of tandoors, including commercial, residential, catering, and copper models. Our tandoors are built with durable materials and designed for efficient heat distribution, ensuring authentic flavors and fast cooking. Each oven features customizable options like gas, wood fire, or charcoal compatibility, making them suitable for various cooking needs.
Common Queries – FAQ’S
Can I use a tandoor Indoors?
Yes, certain tandoor models are designed for residential use, including compact, home-friendly versions. However, using a tandoor indoors requires proper ventilation and adherence to safety precautions to manage high heat and potential smoke. Always consult the manufacturer’s guidelines to ensure safe indoor use. For best results, they are often used in well-ventilated spaces or outdoors.
Are Tandoor-Cooked Foods Healthy?
Yes, tandoor-cooked foods are often considered healthy because they typically require little to no oil. The high cooking temperatures allow the food to cook quickly, preserving nutrients while reducing the need for additional fats. Additionally, the vertical cooking method allows excess fats to drip away, resulting in leaner dishes.
What Types of Fuel Can Be Used in a Tandoor?
Tandoors can be heated using charcoal, wood, natural gas or propane. Charcoal and wood provide an authentic smoky flavor, while natural gas or propane is more convenient and easier to control. The choice of fuel often depends on the specific cooking requirements and local regulations, especially in commercial settings.
How Does a Tandoor Oven Differ from a Conventional Oven?
Unlike conventional ovens, which use electric or gas heat, a tandoor is made from clay and uses charcoal, wood, or gas to heat the walls. The cylindrical shape and porous clay walls create an environment where heat circulates evenly, cooking food quickly while adding a smoky flavor. Conventional ovens, in contrast, lack the intense heat and unique cooking technique of a tandoor.
How Much Maintenance Does a Gas Tandoor Require?
Gas Tandoor needs regular maintenance, though less than Charcoal Tandoor models. Here’s a breakdown:
- Daily Maintenance: Wipe down the inner chamber and clean the burner.
- Weekly Maintenance: Check the burner and gas line for any blockages or leaks.
- Monthly Maintenance: Deep clean the gas pipes, burners, and inner chamber.
- Quarterly Maintenance: Have a professional inspect the gas connections and burners.
- Annual Maintenance: Perform a full inspection and reapply clay lining if needed.
Avoid exposing the tandoor to excessive water, and gradually increase heat to prevent cracks.
How Can I Make a Payment for My Tandoor Order?
You can pay for your tandoor order through our website by placing an online order using the available payment options. If you prefer to place an order over the phone, we accept payment via Zelle for a quick and secure transaction.
Which Tandoor Oven Size Should I Choose?
- For Home Use: Consider the number of family members or guests you typically serve. A mini tandoor is ideal for smaller gatherings.( Suggested Product: R26 )
- For Restaurants: Measure the entrance to ensure the oven fits through the door. Select a size based on available space and cooking needs. (Suggested Product: CH02)
- For Naan Bread: Opt for an oven with a smaller mouth opening, resulting in a more egg-shaped clay pot, perfect for naan preparation. For larger meat portions, choose a bigger oven to maintain heat longer. (Suggested Product: CH04)
- For Catering: A Clay Tandoor Oven is suitable for catering due to its lightweight and easy transport features. (Suggested Product: CS01)
- For Banquet Halls: A larger oven with a spacious clay pot is ideal for preparing multiple dishes quickly during big events. (Suggested Product: CH06)
- For Open Kitchens or Outdoor Patios: Choose a model with a decorative finish, such as a copper tandoor, to enhance the kitchen’s appearance with a touch of elegance. (Visit Our Copper Tandoor).
What Should You Consider When Installing a Restaurant Clay Oven?
- When installing a tandoor in your restaurant kitchen, consider the following:
- Space and Placement: Ensure there is enough clearance around the tandoor for ventilation and safety, with fireproof or heat-resistant flooring.
- Ventilation and Exhaust: Proper ventilation is essential to handle heat and smoke, especially with charcoal tandoors.
- Safety Measures: Use heat-resistant barriers if the tandoor is near other equipment, and keep fire safety equipment like extinguishers handy.
- Fuel Supply: Decide between charcoal, which offers traditional flavors, and gas, which is easier to manage.
By keeping these points in mind, you can ensure a safe and efficient tandoor setup. If you're looking for a Restaurant Clay Oven for Sale, make sure to choose a model that fits your kitchen's requirements and meets all necessary safety standards.
- Menu Considerations: Larger tandoors or multiple units may be needed if you have a diverse menu or high demand during peak hours.
- Maintenance and Cleaning: Clean the tandoor daily and monitor for any wear or damage to the clay or gas parts.
- Compliance with Regulations: Ensure your installation meets local safety standards and health codes.
- Staff Training: Train staff in safe tandoor operation and fire safety protocols.
