Mitti Ke Bartan Ko Pehli Baar Istemal(use) Kaise Karein? Seasoning (Step-by-Step Guide)

Jab aap DYZ Clay se apna pasandida mitti ka bartan (Handi, Karahi, ya Tawa) khareedte hain, toh usay direct choolhe par rakhne se pehle "Seasoning" ya tyaar karna zaroori hota hai. Agar mitti ke bartan ko sahi tareeqay se pehli baar istemal na kiya jaye, toh uske tootne ka khatra hota hai.Aj hum aapko batayenge aik nihayat asaan tarika jis se aapka mitti ka bartan sadiyon tak chalega!

Step 1: Paani Mein Bhigona (Soaking)

Naye mitti ke bartan ko sab se pehle saaf paani se dho lein (yaad rakhein, sabun ya chemical ka istemal hargiz nahi karna). Iske baad bartan ko poore 24 ghanton ke liye paani se bhari balti mein duba kar rakh dein. Is se mitti mazboot ho jati hai.

Step 2: Mukammal Khushk Karna (Drying)

24 ghante baad bartan ko paani se nikaalیں aur dhoop mein ya khuli hawa mein achi tarah khushk (dry) hone ke liye rakh dein. Bartan ka andar aur bahr se bilkul sookh jana zaroori hai.

Step 3: Cooking Oil Lagana (Oiling)

Jab bartan bilkul sookh jaye, toh uske andar aur baahar thora sa Cooking Oil ya Desi Ghee achi tarah laga dein. Oil lagane ke baad bartan ko mazeed 2 se 3 ghante ke liye chhor dein taake mitti oil ko jazb (absorb) kar le.

Step 4: Pehli Baar Choolhe Par Rakhna (Slow Cooking)

Ab aapka bartan tayyar hai! Pehli baar is mein sirf paani, doodh, ya chawal ka paani ubaaly (Boil karein) aur aanch ko bilkul Halka (Low Flame) rakhein.

Zaroori Hidayat:

• Kabhi bhi mitti ke garam bartan mein thanda paani mat dalein.
• Kabhi bhi mitti ka garam bartan kisi thandy jagha jasy kitchen ki shelf ya faraish par na rakhy 
• Tej aanch (High flame) par mitti ka khana kharab ho sakta hai, hamesha narm aanch par pakayein.

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