Enhancing Filipino Food Using the Old and Traditional Native Equipment “Luto sa Palayok”

The purpose of this study is to enhance knowledge in native equipment in the Philippines specially in using clay pot and prove its effectiveness. The study conducted in the selected restaurants. The aimed to determine the factors affecting cooking with the use of clay pot, the health and nutrition that can be obtained in clay pot, the quality of the food that they are serving and the advantages of using clay pot in cooking. Descriptive research design was used in the study and survey was distributed to the participants of the selected restaurants in different places. The result of the study revealed that costumers of each selected restaurant were highly aware about the nutrients that clay pot can give to the quality of food in cooking with clay pots, the origin and history of palayok, and the different advantages and disadvantages of clay pot in cooking. Also, most of the challenges encountered by the researchers in this study was finding a restaurant that cooks in clay pots and only finds those serving in clay pot only. Hence, it can be concluded that most of the costumers in selected restaurants are highly aware about the different usage of clay pot and the effectiveness of clay pot in cooking. The researchers are suggesting to each selected restaurant to be aware about the importance and health benefits of clay pot and encouraging the management of each selected restaurant to use clay pot in cooking.

Keywords: Effectiveness, Advantages and disadvantages, Health, Nutrition, Origin