Recently, my husband and I made dinner with beef short ribs in our new Vitaclay Vm7800-5c, a 6.5qt (around 7L) stock pot, and boy were we impressed!
We made the decision to purchase the Vitaclay, after I did some research and came to the realization that not all stainless steel pots are safe to cook with, given the long cooking times required for bone broth, as well as its slight acidity since vinegar is added to help draw out nutrients into the broth. This contributes to the leaching of heavy metals from cookware made with stainless steel.
Having used it for several weeks, I can proudly say, I LOVE MY VITACLAY 🙂
- So, what is a Vitaclay, and why is it different from any other cooker, you may ask? Well, the Vitaclay is a unique multicooker whose pot is made of unglazed organic Zisha clay, which is alkalising. Because of clay’s steady low heat conductivity, cooking with the Vitaclay allows you to extract more nutrients, as well as collagen from bones. Clay also activates enzymes and minerals in your foods, enabling you to extract extra flavors from recipes.
As we live in Australia, the easiest way to get a Vitaclay was via ebay. That was a bit of a lengthy process, but well worth it. Our purchase took 2 weeks to ship, and we literally set the kitchen bench on fire before realising we needed a stepdown converter too because the Vitaclay is an American product o.O That took another couple of days to be shipped to us, and as we’d been talking for several months about buying the Vitaclay, it was a dream come true when it was FINALLY ready to go!
Welll, I love how now at the end of each day, I am able to throw the organic bones left over from our family’s meals during the day into the pot, and fill it with vegetables, filtered water, and a splash of apple cider vinegar. Then, I simply have to push a button to set the mode and timer, and we wake up the next morning with a large pot of bone broth ready for us to drink and cook with throughout the day!
I planned to write this post featuring the delicious rib recipe we made, but I can see in my excitement about our Vitaclay, this has turned largely into a post about it instead 😉
So, without further ado, let’s get back to the ribs. Our ribs turned out more tender than any we have had dining out! I felt so blessed because not only was the meat we bought organic & grass-fed (beef short ribs from Cleavers stocked in certain Coles around), it was cooked in organic clay with such simplicity, and also cost us less than half or even one-third of what dining out on non-organic/grass-fed beef would have cost us. Yay!!!