SacomaClay Kitchen
Setting new standards in healthy eating and food preparation.
We are bringing the ancient cooking medium home to the modern kitchen. African inspired, modern, and with tremendous health benefits.
Cook 100% healthy, 100% non-toxic food
Cook for you and your family with beautiful unglazed clay pots. Cooking in earthenware passes the nutritional value of the clay into your food.
Sacoma Clay Kitchen is an initiative by Sacoma Global Ltd. We want to educate people on traditional skills of food preparation and help our customers go green and consume responsibly, without damaging the environment. Our aim is to be a sustainable company, and to help every individual contribute to saving the environment for a better tomorrow by providing eco-friendly, sustainable products.
All Sacoma earthenware cooking pots and clay products are certified to international standards (ISO certified). No contaminants or toxins are added. They are made from 100% tested and certified primary clay, the highest quality natural clay.
Share traditional skills of food preparation with a new generation of cooks.
Help customers consume responsibly with eco-friendly home and kitchen products.
Grow as a sustainable company so everyone can help build a better tomorrow.
Re-growing the lost roots of clay cooking
We are excited to share our knowledge of science and cooking, introducing it to eastern countries and around the globe. We want to refresh people’s memories of the traditional knowledge, benefits and uses of clay products.
Together with our technology partners, we are bringing these rich, lost cultural roots back to life in the modern home.
Why are our clay pots different from other cooking pots?
Sacoma’s earthen cookware, including the Mitticool range, is different from other unglazed cookware, including the red unglazed terracotta pots you may already know. Those are usually made from secondary clay, which carries natural contaminants such as mica. In most cases they also contain additives: plasticisers, feldspar, extenders, dyes, talc, petalite and deflocculants.
Glazed pots have a different problem. The glaze brings its own chemicals and toxins, which can include lead and cadmium.
Our pots use 100% primary clay, the highest quality natural clay, with no contaminants or toxins added. Every piece is made from tested and certified primary clay and is ISO certified to international standards.
The best way to wash clay cookware
Some people say a dishwasher is fine, but we recommend washing by hand. Extreme temperatures and harsh detergents can strip the seasoning and damage clay cookware.
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Let it cool, then soak
Allow the pot to cool completely after it comes out of the oven. Soak it for a few minutes in warm water to loosen any bits of food.
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Everyday clean
Remove food with hot water and a gentle abrasive pad. Use no detergent.
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Neutralise strong odours
Fill the pot with warm water, add baking soda and let it soak.
2 tbsp baking soda · soak 15+ min -
Deep clean overnight
Soak the pot overnight in hot water mixed with baking soda, then wash it with a soft-bristle brush or a non-metallic scrubbing pad.
3 tbsp baking soda per litre of hot water -
Scour with salt
Salt is a non-toxic alternative to chemical cleaners. Sprinkle it into the pot, scour with a pad, rinse with warm water and leave the pot to air-dry.
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If mould appears in storage
Sprinkle baking soda inside the pot, then rinse with warm water, using a brush to remove the mould.
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If the pores become clogged
Boil water in the pot for about 30 minutes.
Never do this
- No soap or detergent. Porous clay absorbs it, leaving a soapy taste that leaches back into your next meal.
- No abrasive scouring powders. They clog the pores and ruin the pot.
- No sudden temperature shocks. Let the pot cool down before it meets water.
Health benefits of clay pot cooking
Food cooked in clay pots is better for you. Ayurveda recommends cooking in clay, and the reasons come down to how clay handles heat and moisture.
“Cooking in a clay pot not only has a variety of health benefits but also makes for an easier cooking process and, in the end, a more flavourful and nutritious dish.”
Dr. Surya Bhagwati, Ayurveda specialist at Dr. Vaidya’s
Dr. Bhagwati explains that the porosity and natural insulation of clay make heat and moisture circulate throughout the pot. Cooking is slower, which helps prevent less experienced cooks from burning their dishes. More importantly, far less moisture and fewer nutrients are lost than when cooking in metal or enamel-lined pans.
No metal leaching
The most compelling reason to switch: unglazed earthen pots don’t leach harmful metals into your food.
Keeps nutrients in
Heat and moisture circulate gently, so less moisture and nutrition is lost.
Easier to digest
Clay is alkaline, so it helps neutralise acidity in food.
Little or no oil
Clay pots don’t need oil, so food cooked in them tends to be lower in fat.
Another doctor notes that clay pots add important nutrients to food that are extremely beneficial to the body.
One caution from an Ayurveda expert: many clay pots on the market are glazed with substances containing lead, mercury and other materials that can be hazardous to health. Choose an unglazed, pure earthen pot, and soak it in water for a while before you start cooking with it.
Can I put the pot in the refrigerator?
Yes, clay pots can go in the refrigerator.
Start your own Sacoma Clay Kitchen
Bring the ancient cooking medium home with 100% healthy, 100% non-toxic, ISO certified clay cookware. Free shipping on eligible orders.