It’s monsoon season. Rain taps gently on your windows, the air feels thick and sticky, and your kitchen is working overtime. You’ve got leftovers, fresh veggies, maybe some fish or curry, but everything’s going bad quicker than usual.

Clay cookware isn’t just an old-school kitchen staple — it’s incredibly smart. These earthy pots are naturally porous, allowing air to circulate and helping food stay cooler and fresher, even without a refrigerator. They absorb excess moisture, preventing spoilage and sogginess.

For generations, Indian kitchens relied on clay, especially during the monsoon, to cook and store food. While steel containers sweat and plastic traps moisture, the humble clay pot quietly does its job: preserving your meals and enhancing their flavor.

From health and taste to water quality and tradition, here are five reasons why it’s time to bring clay pots back into your kitchen.

1. Natural temperature and humidity control

What research says

Clay acts like a sponge — it breathes. Unlike plastic or steel, which trap moisture and encourage spoilage, clay........

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