Seasoned Kalimannu Black Clay Pot

Kalimannu® Seasoned Clay Cooking Pot

Rediscover traditional cooking—without the preparation time.
The Kalimannu® Seasoned Clay Pot is handcrafted by traditional artisans and pre-seasoned using age-old methods, so it’s ready to cook from day one.

Each pot is made from 100% natural clay, hand-shaped, sun-dried, and fired using traditional techniques. Before dispatch, the pot is carefully seasoned to strengthen the clay, reduce cracking risk, and improve cooking performance, making it ideal for modern kitchens.

Designed for slow, even cooking, the seasoned clay pot retains heat naturally, enhances flavour, and supports low-oil, healthier meals. Over time, it develops better non-stick properties, making everyday cooking easier and more enjoyable.

Why You’ll Love It

• Traditionally seasoned & ready to cook

• Handcrafted from 100% natural, chemical-free clay

• Reduces cracking risk for first-time users

• Enhances taste, aroma & texture

• Supports low-oil, healthier cooking

• Even heat distribution & excellent heat retention

• Eco-friendly & toxin-free

• Ideal for curries, rice, stews & slow cooking

How the Seasoning Is Done

• Pot is gently cleaned and dried

• Seasoned using traditional oil-based methods

• Slow heating process to strengthen the clay

• Naturally sealed pores for better durability

• No chemicals, coatings, or artificial treatments

Craft & Care Instructions

• Ready to use (no seasoning needed)

• Use on low to medium flame

• Compatible with gas stove & traditional burners

• Not suitable for induction

• Avoid sudden temperature changes

• Hand wash gently without soap

• Air dry completely before storage

Product Details

• Brand: Kalimannu®

• Material: 100% natural clay (unglazed)

• Finish: Natural / traditional

• Handmade: Yes

• Sourcing: Direct from traditional artisans

• Package Includes: 1 Seasoned Clay Pot

Cook with confidence from the first meal.
With Kalimannu®, tradition meets convenience—naturally.

The size is the capacity of the pot. Leave some room at the top when you cook.

• 1 Litre: side dishes, chutneys and small portions.
• 2 Litre: everyday curries for a small family.
• 3 Litre: family meals with some left over.
• 5 and 6 Litre: large batches, biryani and gatherings.

Not sure? Message us on WhatsApp at +91 90611 44876 and tell us how many people you cook for.

Seasoning strengthens the pot, seals the tiny pores in the clay and removes the raw earthy smell. Only the pot needs seasoning. Wash the lid, but do not season it.

Method 1: rice starch water

1. Wash the pot and lid, then soak the pot in clean water for 15 to 20 minutes.
2. Pour in rice starch water (kanji vellam) and heat on a low flame for 10 to 15 minutes.
3. Turn off the flame and let the pot cool on its own.
4. Repeat 2 or 3 times for a stronger pot.

Method 2: oil and onion

1. After soaking and drying the pot, place it on the stove.
2. Add 5 to 8 tablespoons of coconut, groundnut or sesame oil.
3. Add sliced onions and sauté on a low to medium flame for 8 to 10 minutes.
4. Let the pot cool, discard the onions and wipe off the extra oil.

Let the pot dry completely afterwards. For the first 2 or 3 uses, cook liquid dishes such as curry, rasam or porridge.

• Start on a low flame and go up to medium only. Do not use a high flame.
• Works on gas stoves and traditional burners. Not suitable for induction.
• Use wooden or silicone ladles.
• Never put a hot pot on a cold or wet surface, and do not add cold water to a hot pot.
• Let the pot cool before washing. Wash by hand with plain water and a soft scrub. No soap, detergent or dishwasher.
• Dry the pot completely and store it in a dry, airy place. Do not stack heavy things on it.

Small differences in colour, texture and thickness are normal in handmade clay.

Red clay pots are fired once. Black pots are fired a second time, stacked with wood and hay. The second firing gives the black colour and makes the pot stronger.

Both cook equally well and both need seasoning before first use. With use, red pots may darken where the flame touches them and black pots may show reddish tones. This is normal and does not affect cooking.

Delivery: dispatched within 1 to 3 working days and delivered in 6 to 12 days across India. Free above ₹599, ₹100 below that. Tracking details are sent by email or SMS.

Payment: prepaid orders only, by UPI, card, netbanking or wallet.

Transit damage: if a piece arrives broken, send us one continuous unboxing video within 24 hours of delivery and we replace it free. You do not need to send the broken piece back.

Returns: we do not accept returns or offer refunds once an order is delivered.

Clay cookware goes by many names. Whatever you call it at home, this is it.

• Tamil: மண் சட்டி (mann chatti), மண் பானை (mann paanai)
• Hindi: मिट्टी की हांडी (mitti ki handi), मिट्टी के बर्तन (mitti ke bartan)
• Kannada: ಮಣ್ಣಿನ ಮಡಕೆ (mannina madake)
• Telugu: మట్టి కుండ (matti kunda), మట్టి పాత్రలు (matti paatralu)
• Malayalam: മൺചട്ടി (manchatti)
• Marathi: मातीची भांडी (matichi bhandi)
• Bengali: মাটির হাঁড়ি (matir hari)
• Gujarati: માટીના વાસણ (matina vasan)