(as of [price_update_date] – Details)
Before first use, thoroughly wet & rinse the pot and lid under running water, drain and wipe with a cotton cloth.
Then there are two simple ways for curing the pot,
One Way: Fill the pot half way up with water, add 1 tbsp of any flour like arrowroot / wheat / whole rice/ all purpose of your choice. For bigger pot add 2 tbsp. Now stir, cover and cook on low to medium heat till it thickness to a broth or average 30 – 35 mins.
When done turn off the stove . Let the mixture cools down, pour out, scrub and rinse the pot thoroughly. Then Start Cooking!
Second Way: Use 1 tbsp of cooking oil instead of flour, cover and cook for 30 mins or still you see a steady steam build up in the pot. Then cool down , rinse and wash.
Use any one method of your convenience. Applying some cooking oil to the outside walls of the pot (not bottom), with your hands, after seasoning, lets it develop a uniform patina as it ages.
After the first seasoning use it as often as possible (preferably every day) for a few times cooking ‘wet’ recipes. Use it at least 4-5 times in this way before trying to make dry recipes. ‘Wet’ recipes include making rice, quinoa, vegetable soups, stews, lentils, pasta, steaming vegetables etc. This helps the pot to shrink slightly and become ‘fully seasoned’.
1. On stove top –When cooking for the first few times, start on ‘low’ then increase to medium in 5-7 minutes. Once seasoned and used a few times, you can start on medium heat.
2. In the Oven — Recommended max temperature is 450 Degrees Fahrenheit. Start in a cold oven or 250 D F and increase to the desired temperature after 5-10 minutes.
The more it’s used the faster it’ll cook your food, all on medium heat or less!
Wooden spoons go well with our cookware.
Getting black on the Bottom. With use, the bottom of your pot will become black or gray. This is WILL NOT affect the functioning. It happens as a result of a normal oxidation process as would happen with any 100% organic matter like wood, stone etc. (when heat is applied).
Avoid dry or oil saute till pot is Fully Seasoned. You can do this after the pots are fully seasoned.
Avoid sudden, extreme temperature changes. Example: If taking out of the fridge, let it come to room temperature before putting it on the stove for reheating and vice-versa.
Cleaning and Storage Instructions
Hand washing recommended. Get the pot wet on all sides, sprinkle baking soda, scrub and rinse off. Wipe it with a cotton towel/rag and put it away to dry.
If you’ve accidentally overcooked or burned food, pour some warm water in the pot, sprinkle baking soda and let it sit for 10 minutes, scrub – food would come off the bottom easily, rinse and dry.
Store with the lid open and in a well-ventilated place. Avoid storing in closed or damp areas (like inside cabinets, especially in humid regions). Let the pot dry thoroughly before storing, it’s also a good idea to dry your pots on the stove top at the lowest setting for 5-10 minutes or until the rim is warm to touch.
CAPACITY: 3.3 qt / 3000 ml
MATERIAL: Earthen Clay, COLOR: Brown, Made In India.
FEATURES: Naturally Non-stick. Can cook using little to no Oil. Most of the steam/moisture & oils in the food remain in the pot so a lot of times little to no additional oil/liquids are required. Also, by the time your pot is fully seasoned, it is also naturally non-stick. USAGE: Safe to cook on gas stove or on wood fire and also in the Oven
CARE INSTRUCTIONS: Hand washing recommended. They’re easy to clean because they are naturally non-stick. It’s best to avoid harmful, toxic soaps. To wash: get the pot wet on all sides, sprinkle baking soda, scrub and rinse off. Wipe it with a cotton towel/rag and put it away to dry.
TESTED UNDER LABORATORY: 100% Natural clay, Non-toxic, Lead Free, Arsenic free, Cadmium free, Un glazed, No artificial colors are used – does not harm your health and environment in any way.