Clay tandoors are made from natural clay and are great for locking in heat and giving food that authentic smoky flavor. Cement tandoors are sturdier and better suited for outdoor use, but they don’t quite match the traditional taste or even heat of clay ones.

Start by coating the inside with a yogurt and water mix—this seals the clay and helps prevent cracks. Let it dry for 2–3 days. Then, light a small charcoal or wood fire and slowly build up the heat over a few hours to strengthen the clay. Once it’s hot, brush a little oil or ghee inside to create a non-stick surface. Let it cool, do a quick test cook, and you’re ready to go!

It depends on the type and how often you use it. Clay tandoors need a check-up every 2–3 months—cleaning, crack inspection, and occasional repairs. Cement or stainless steel tandoors are lower maintenance and usually just need attention every 6 months. A little upkeep keeps your tandoor working great and helps it last longer.

Clay tandoors usually last 3–5 years with good care, but they’re more sensitive to heat and moisture. Cement and stainless steel tandoors are much tougher—they can last 10–15 years or more if you keep them clean and protected. Regular maintenance really helps stretch their lifespan.

Yes—but it depends on the type. Cement and stainless steel tandoors can handle outdoor conditions, but it’s best to keep them covered or sheltered to protect from rain and snow. Clay tandoors are more delicate and can crack if exposed to moisture, so store them indoors or keep them well-covered when not in use.

Tip: Using a weatherproof cover or placing your tandoor under a canopy can help extend its life, no matter the material.

Charcoal tandoors give food that rich, smoky flavor and intense heat—perfect for naan, kebabs, and tandoori chicken. Gas tandoors are easier to use and offer better temperature control, but they miss that signature taste. If you want authentic flavor, charcoal wins. If you prefer convenience, go with gas.