Clay Cooking Pots with Lids, Lead-Free Clay Pots for Cooking, Earthenware Rice Pots, Twice Baked Traditional Casserole for Cooking on STOVE Top, Vintage Portuguese Terracotta Roaster (Small)

I ordered this pot and waited a long time for delivery. After the seasoning process, which the supplier recommended, the pot started leaking on its first use.

I have cooked several dishes in both of my pots. Everything from pot roast to Irish Stew to various soups. All turned out great and the meat was nice and tender. As many have said, I only use water to clean my pots, but will use lemon or baking soda if needed. I get no funny tastes out of them, and they are safe to eat from. Very important to air-dry them well before storage or you will have mold problems. These are handmade and the dimensions/symmetry may be a bit off. It does not mean they won't work properly, just means it will be unique. One of my pots has a high side, but the lid does sit on it well (though it also isn't completely flat) and it cooks just fine. I keep my oven temps. below 400 degrees F. as I don't want to push its limits too much. Haven't had a problem with it yet. My pot roast requires about 2 hours to cook at this temperature, while my soups and stews are about 1.5 hours. If you have a gas oven, I would recommend you initially set the temperature at 200 degrees F. for about 10 to 15 minutes, then increase it to your desired temperature for cooking. This will be less stressful on the clay. I also recommend watching several YouTube videos on how to season the unglazed clay pot for cooking. I learned a lot from some women of India who cook with these all the time. I own several glazed pots, but I'm beginning to like the unglazed ones for several reasons (not damaging the glazing is one of them, there is none). My only gripe with this pot is in the lid. The knob on the lid is either straight walled on it's side or slightly beveled out away from its crown. This makes it a bit difficult for hot gloved hand to grab onto the lid and lift it off. I often have to slide the lid to the side to get a grip on it. If your fingers could grip around the crown of the clay knob on top, it would be a great improvement and a bit safer too (less likely to be dropped). Otherwise, I still would recommend this to anyone interested in trying this style of cooking. I know I enjoy it...

Not good cracked first time I cooked. I followed the instructions before use.

I have been using a lot of clay pots while in India. But I missed it when I moved to US. Finding this was great. Although the cost is 15 times more than India, but it is worth it since is thick and doesn’t break like most other fly pots that you find online ( I can say by just the look of it due to my experience). I conditioned it prior to use and is working perfectly fine. Tips for conditioning: soak it in room temperature water sinking it completely for almost 2-3 days and remove it. Once air dried, apply any cooking oil with your fingers outside and the inside. I used 3 tbsp each for out and in. Keep it in the oven and turn it on to 350deg. Remember DONT preheat the oven. Let it stay for 20-25 mins. Take it out, let it cool down naturally and then once it’s come to room temperature, slightly wash it without any detergents or soap and just boil water normally for first time and throw off the water. Now it’s ready to use like any cookware. Note: start initial 2-3 uses to make watery dishes like soups and porridges and avoid any dishes which start by adding oil and saute. I cooked rice many time first. If you have to clean it, do not use steel scrubbers or rough scrubbers or soap/dishwashing liquids, just soak the pot by filling in the water and you can leave it as long as you want to wash it. Wash with mild scrub like the scotch pads or the scrubbers used for non stick utensils

This is by far my worst purchase ever at Amazon! I cured the pot and lid prior to first use exactly as directed - oiled them and baked them at 350 for an hour. The next day I cooked rice in the pot to help strengthen the clay. I’m Indian and know how to cook in unglazed terracotta. This isn’t quality terracotta. It is gritty and has tiny pieces of rock ground together. I’m thoroughly disappointed! I hope this review helps someone make an informed decision!