Clay Pot Curing: 5 Proven Steps for a Successful Tandoor Setup

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.

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.