"You will love the VitaClay slow cookers! Everything turns out so tender! The fish soup I made was a divine and tasty!
- Dr. Mike Fenster Cardiologist / Professional Chef / Author
A RICE COOKER, A SLOW COOKER, A DIGITAL STEAMER, PLUS A BONUS YOGURT MAKER
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SAFE AND NATURAL
FAST, EASY MEALS THAT ARE BURSTING WITH FLAVOR
The one appliance you’ll leave on your counter and use every day
Busy Moms And Michelin-Star Chefs Agree:
Around the world…
Want Fast, Easy Meals That Are Bursting With Flavor?
Now… for the first time… there’s a way to get the rich flavors of traditional, unglazed clay cookware…
… With the speed and convenience of a modern pressure cooker or slow cooker…
Without any of the mushy, overcooked food or harmful toxins of glazed ceramic, non-stick coatings or treated steel.
This high tech tool makes it possible.
Our new favorite multitasker: the VITACLAY SMART COOKER DELUXE can be programmed to prepare stews, soups,and braised beef or port in half the time of a conventional slow cooker, switching to “warm” mode once your dish is done…
VitaClay ... may look like another high-tech appliance, but inside lurks an ancient Chinese secret—an unglazed zisha clay pot that retains vitamins and minerals.
A preset timer can get dinner cooking, even if no one is around.
This one-of-a-kind product is called a slow cooker but actually cooks under moderate pressure so that it heats and cooks very quickly.
It automatically shifts to a keep warm setting where it maintains food at an ideal temperature for up to 20 hours.
Lost in the smells coming from a clay pot, bubbling away in the oven.
And… when I bit into the meal…
I knew my grandmother’s food was full of love (and FLAVOR!).
And… here’s the worst part...
That same steel…
That same ceramic…
Are often coated with toxic chemicals that… over time…
Can seep into your food.
This same study found that… when ceramic vessels are heated to just 80 degrees Fahrenheit…
They released more than TEN TIMES the lead they release at room temperature…
...And most slow cookers cook at two hundred and fifty degrees.
While making it as quick… as easy to clean up… and as stress-free as cooking with the “modern” cookers…
Without the dangerous toxins.
For more than 20,000 years, people have depended on clay for cooking…
And no wonder… because food cooked in unglazed clay simply tastes better…
Just ask Chef Martín Berasategui, (who has more Michelin stars than any other chef in Spain).
When he cooks in his own home, he cooks in, “earthenware cazuelas, [and] rustic clay pots.”
Or ask Chef Kyle Connaughton, who uses clay cookware to cook most dishes at his three-Michelin-star restaurant in Healdsburg, California
This means that clay actually pulls acidic tastes OUT of the food. Which lets more subtle, complex flavors shine through.
(This also makes the food itself more alkaline… which makes it easier to digest.)
Clay pots spend the first 2 million years of their lives living on river beds, picking up important nutrients from the soil.
When you cook with unglazed clay, you allow the clay to add these nutrients back into your food and support a healthy body. Plus, they give your food an ‘old world’, home cooked flavor.
Clay is famous for creating great flavors.
Part of that is becuase it produces an even heat - something all great cooks look for.
If you have too much of an imbalance in temperatures, you wind up with hot or cold spots that can sabotage your meal by leaving some food overcooked and some food undercooked.
Clay’s amazing cooking properties means your meal bubbles and boils in it’s own juices.
Pot roast that peels away from your knife… fish that falls apart at the mere touch of a fork…
pulled pork that shreds from the flat part of a spoon…
… And rich, complex flavors that linger on your tongue and stay in your memory, long after you’ve finished eating.
While the cooking properties of clay are the same, pot to pot… individual clay sources give special characteristics to their cookware. Like a “thumbprint.”
VitaClay cookers use Zisha clay
This special clay was formed over thousands of years by rainfalls on the mountains in southern, nonindustrialized China.
These rainfalls released minerals into pristine lakes forming huge clay beds.
The gentle rocking of the waves scraped layer after layer of impurity from the clay. Until nothing was left except for pure Zisha clay.
So pure, we test every batch for lead and other toxins…
… And lab results came back sparkling clean.
The secret is “micro pressure.”
We cook the food under a small amount of pressure, which lets the VitaClay cook meals up to 500% faster than a slow cooker
So you get the speed and ease of a pressure cooker without the mushy meals (and tons more flavor).
So you can spend more time with your guests or family… and less time doing dishes.
The secret is our “Natural Water-Glazing” process.
We heat the clay using water that is 1,000 degrees Fahrenheit.
This hardens the clay, makes it durable for storage and washing, and makes it naturally non-stick… without adding any chemicals!
The VitaClay Comes With 7 function settings, including:
This way, you can come home to a warm, delicious meal after a busy day.
Or you can prep the meal earlier and time it to finish when everyone is ready to eat…
… Without spending your dinner party stuck in the kitchen.
From simple one pot meals to the most gourmet dishes.
The VitaClay can handle everything a slow cooker and pressure cooker can - and then some.
I was so very pleased with this that I ordered another one. I had been gaining weight and It has helped me a lot to have food always ready. Now thanks to the delay start button, I prepare healthy breakfast the night before and it is ready when I wake up in the morning.
It works better than the Instant Pot and does the same thing without the fuss, so it’s now the main cooking appliance I use more than any other. (Even more than my trusty slow cookers!)
I love it so much, in fact, I have two different machines in different sizes”.
“As a Black Belt in non-cooking, I like the idea of a ‘throw everything into one pot and forget about it until it's ready’ device...”
The VitaClay Chef does this in triplicate... All-in-one slow-cooker, rice-maker, steamer, and yogurt-maker.
Simple, push-button performance. Exploits its natural clay pot insert to seal in flavor and tenderness with exacting moisture. Easy cleaning.
“The VitaClay Gourmet Rice and Slow Cooker combines all the rich flavor of traditional clay cooking with the convenience of a slow cooker.”
Price: $299 $197
(LIMITED TIME OFFER)
60-Day Unconditional Money Back Guarantee (We’ll even pay return shipping!)
If you think the VitaClay is the cooker you’ve been looking for, let us make your decision an easy one:
Enjoy your VitaClay cooker for 60 days. Use it to prepare the most sumptuous meals you or your family have ever enjoyed.
If you’re not thrilled with the flavors, convenience and quality for any reason - you can return it for a full refund. No hassles. We even pay return shipping.
I love this part of my kitchen so much...it's kind of part of the family.
This makes my life easier and our food better. Everything so far has come out wonderful - in tact with texture and flavor, unlike my old slowcooker.
And the feel and appearance of the clay adds a softness and nostalgia to the kitchen that is welcomed.
After my lentil stew yesterday that everyone loved (even my 3 and 6 year olds), I hugged and kissed my clay pot.
I have many slow cookers and love using all of them. But this one is my FAVORITE slow cooker! The food tastes fabulous and it cooks most things in 2 hours. Just love it. Highly recommend!!!
30 minutes for white and 40 minutes for Brown rice or wholegrain.
Slightly more or less time depending on amount of rice and liquid is inside the cooker.
China. Our products have been inspected by independent 3rd party Lab and have passed all FDA and CA Proposition 65 safety requirements, UL, RoHs certification.
Like any natural ceramic, the VitaClay ® pot is sensitive to sudden temperature shocks.
Do not place a heated pot in cold water. Allow it to cool first.
Also, the pot may break if dropped or struck. This misuse is not covered by our warranty. It is best to store the pot in the cooker.
Yes. But be careful not to strike the pot hard as it may crack or break. Wooden or soft plastic utensils (like the stirring paddle provided) are preferred.
Theresa, a helpful customer, shared this method for removing burnt food with us:
“Last week, I made rice pudding and some of the milk and rice burnt on the bottom. The pudding turned out great but I did have some rice that really stuck to the bottom.
I soaked it overnight but could not get the burnt rice off.
I thought I would try an experiment and put 1 cup water, 1/4 vinegar, 1 tablespoon of baking soda and turned the cooker on the brown rice setting and let it go through the cycle as if I was cooking rice.
I checked it at the end of the cooking time and opened up the lid. All the burnt stuff from the bottom came floating to the top and I just poured out the liquid and wiped it clean with a cloth, no scrubbing needed.”
For general washing, wait until the clay pot cools. Then wash it in warm water with a very small amount of dishwashing liquid and rinse thoroughly.
Be sure to let the pot dry completely.
For hard to remove residue or to do a thorough cleaning, allow the clay pot to soak overnight in the sink with water and ¼ cup baking soda.
A dishwashing brush or a light scrubbing pad (such as a white Scotch Brite ® or a Chore Girl ®) may be used.
Burned on food may be softened by filling the pot with warm water and allowing it to soak for several hours. Then, wash with detergent and warm water and rinse thoroughly.
If odors build up in the pot due to oily or spicy foods, fill it with warm water and add 2 tablespoons of baking soda. Allow to soak overnight then wash normally.
Wash using a brush or nonmetallic scrubbing pad. Follow this treatment after cooking fish or foods with strong seasoning.
The clay pot is safe for use in automatic dishwashers, but water scale may develop due to the drying cycle. This is not harmful but may be removed with a solution of half and half vinegar and water.
Note that this is an unglazed pot, and some change in coloration with use is to be expected.
Of course! But be aware that the pot may be hot and that the natural clay surface is rougher than glazed clay or glass. Place the pot on a trivet or other protection for wood, plastic or composite table surfaces.
Our pots have been tested by an independent laboratory for lead contamination.
This lab, like most others, can detect lead up to 0.01% or 100 parts per million (the same standard applied to children’s toys).
When testing our clay pot, the lab concluded that our pot is at least 99.99% lead-free.
In other words, our pots may actually be 100% lead-free but the lab can’t measure them to this level of accuracy.
No chemical treatment has been used in the making of the clay pot. Our clay is made of precious Zisha clay that is certified by a 3rd party lab as ‘Lead-free”, meet FDA, CA 65 and UL safety requirements.