Answers ( 4 )


    Oh! As much as I love the clay pots, if it's between the clay and cast iron, I'd go with cast iron.
    Clay – it's not recommended to add oil in it directly ( don't know why!), chances of breaking, in case it's handled by a domestic help, and they wash it with commercial washing bar or liquid, chances are it might absorb it and thus gets added to our food while cooking.

    Iron – can't leave them as they are after washing, they need to have a thin layer of oil to prevent rusting. Apart from that, I don't find any other problem.


      That is so useful to know.
      I don't know if clay needs pre-seasoning of sorts. Also, the detergent part seems a valid point.


        Yes, they are. Some say clay pots need to be burnt black to make them usable for cooking, but some use them straight away.
        Another logic is to pour rice kanji in it, so the smell wears off.
        So I think it depends on what sort you buy.


    I've both.. clay pot using it for seafood and chicken curries and sometimes for marination. Cast iron for stir fry.. so get both.

    • Clay pot -season it with rice kanji overnight, cast iron – oil it and put it in the oven and heat it.
    • Since clay pot has several pores, we should not use any soap. Just plain water wash..


    Cast iron – Scrub it well in hot soapy water. Dry thoroughly.
    Spread a thin layer of vegetable oil. Place it upside down on a middle oven rack at 375°. 

    Cast iron after use – Wash it by hand using hot water and a sponge or stiff brush. Avoid using the dishwasher, soap, or steel wool, as these may strip the pan's seasoning. To remove any stuck-on food, scrub the pan with a paste of coarse kosher salt and water.

    I stay in the US.. so picked clay pot from Indian stores and cast iron from a local shop.

    I wanted to replace all the nonstick cookware too.


      Awesome. Thank you again for the suggestions.

      Curious to know why you want to replace non-stick?


        Not safe and not good for health.. if you notice as time goes by, the coating starts to come off and by unknowingly we may be ingesting too along with our cooked food.


    I'm using clay pots for some cooking, but some foods are sticking at the bottom and not able to remove it, and after washing with detergent, when trying to heat the pot it smells — so fed up with clay pots. Go for cast iron. It's also suitable for cooking and non-veg tastes great in it.


    We use both but for two different styles of cooking. Clay pots give a nice flavour when cooking gravies and items where you need a steamed flavour from coconut and for slow cooking items. We do fish curries, some traditional chicken/prawn gravies etc. in clay pots and they create beautiful thick gravies! Also, thorns/poriyal, where veggies absorb much more flavour.

    Iron for most else. Anything where you want to roast, fry, dry vegetables, browned eggs/omelettes, crisp dosas, dry-fried non-veg items, caramelise onions etc.

    Both need care, especially storing dry. Clay pots form mould when damp, iron one's rust. Both act up weird, and you get sticky food when they are not in the best state.

    Best answer

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