Learn how to properly cure a new clay pot for optimal cooking results with these easy steps. Make the most out of your first time use with our expert tips!
- Extend the life of your tandoor by preparing its clay portion before first use.
- Maximize the performance of your tandoor with this essential clay-curing step.
- Keep your tandoor in top shape with regular clay-curing every 2-3 months.
- Don’t skip this important step! Learn how to cure the clay portion of your new tandoor.
- Make the most out of your tandoor’s first use by properly sealing and treating its clay.
- Follow these simple steps for optimal tandoor performance and longevity.
- Ensure the best cooking results by curing your tandoor’s clay before use.
- Take care of your tandoor with regular clay-curing sessions.
- Don’t miss out on delicious tandoori dishes – prepare your tandoor’s clay portion first.
- Give your tandoor a strong foundation for cooking success with proper clay-curing.
You’ll need the following ingredients:
- 1.5 liters of Mustard Oil
- 1 kg of Jaggery (Gur)
- 1 kg of Spinach (Palak)
- 10 teaspoons of Salt
- 10 teaspoons of Turmeric Powder (Haldi)
For optimal tandoor performance, follow these easy steps to cure the clay portion:
- Mix the listed ingredients until they become a liquid.
- Use a cloth to rub the mixture onto the clay portion of your tandoor.
- Let the mixture absorb into the tandoor for 30 minutes.
- Repeat steps 2 and 3 three more times.
- Light up the tandoor on low heat for 48 hours.
- Once the tandoor has cooled, use a soft cloth to remove any remaining mixture.
With these simple directions, you can properly prepare your tandoor for optimal cooking and a longer lifespan.
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