Primarily there are two major benefits of cooking in clay utensils. One, due to its porous nature the heat and moisture circulate in the pot while cooking; helping the food to cook better and faster. Second, the second reason is that since clay is alkaline it mixes with acid quality of food ingredients neutralizing the pH balance. Acidic food stuff like tomato, lime etc will be healthier in a clay pot. A clay cookware is also free of heavy metals and synthetic polymers. They are non-reactive and emit a far-infrared heat—the most effective and beneficial heat for cooking. The far-infrared enables a complete range of subtle flavors to emerge.