Red clay based cookware replaces traditional utensils

Disna MUDALIGE

A high thermal shock resistant red clay based cookware has been developed by the Materials Technology Section of the Industrial Technology Institute (ITI). These cookware are light in weight and thin walled. This is introduced as a replacement for traditional cookware and as a partial replacement for aluminium cookware.

This is produced by mixing locally available mineral with a suitable frit. "This has potential for large energy savings due to the low wall thickness and relatively fast heat transfer during cooking. Thus a pot of rice or water will boil in a significantly less time when using this product.

The cookware developed is non toxic has no adverse effects on human health.

This product is significantly superior in terms of strength, surface finish and thermal shock resistance in comparison with traditional clay cookware," ITI Research Officer Asanka Premathilake said.

"High thermal shock resistance and light weight red clay cookware are emerging technologies, which will open new avenues for red clay manufacturers and reduce health hazards in cooked food.

The product is made using an eco-friendly production process called drain casting, in comparison with the aluminium casting process. The capital cost is low and production process is simple in comparison to aluminium casting. This has relatively a low raw material cost" he said.

Aluminium cookware is widely used in domestic and commercial cooking applications. Issues of health and toxicity in use of such cookware have been reported.

The invented product is non-toxic and safe to use in this application. The aluminium casting process also generates high heat and chemical fumes which adversely effect the working environment.

"This will reduce aluminium cookware usage. It will benefit the country by reducing aluminium imports and improving public health. It also generates employment through creation of new industries," Premathilake said.