A traditional glazed ceramic or clay pot with a side handle, commonly used for slow-cooking, simmering soups, or brewing herbal teas. Key Features • Material: Glazed earthenware or ceramic clay designed to retain heat. • Design: Round, bulbous body featuring a distinct horizontal side handle for pouring or lifting. • Common Uses: Traditional stovetop preparation of Chinese medicines, broths, or specialty teas Before First Use: Seasoning the Pot Clay is highly porous, so seasoning seals the microscopic pores, strengthens the structure, and prevents food or liquids from leaking. 1. Soak the pot: Submerge the entire pot in clean, room-temperature water for 2 to 12 hours. This fully saturates the clay and prevents it from cracking when heated. 2. Dry completely: Remove it from the water and let it air-dry thoroughly. 3. Coat with oil: Rub a thin layer of cooking oil (like vegetable or canola oil) over the entire inner surface. 4. Heat slowly: Fill the pot about 3/4 full with water. Place it on your stovetop over very low heat and bring it to a gentle simmer for 15–20 minutes. Alternatively, you can bake the dry, oiled pot in a cold oven, heating it up to 300°F (150°C) for an hour, then letting it cool down completely inside the oven. 5. Alternative Rice Water Method: Instead of oil, many traditional cultures boil water mixed with a handful of rice or leftover rice water (starch) inside the pot. The natural starches effectively seal the clay pores. ________________________________________ Everyday Care & Usage Guidelines Clay cookware is highly sensitive to sudden temperature shifts (thermal shock), which can cause it to snap or crack instantly. • Avoid thermal shock: Always start on low heat and increase the temperature gradually. Never place a cold clay pot onto a preheated burner, and never pour cold water into a hot clay pot. • Use heat diffusers: If you are cooking on a gas stovetop, use a metal heat diffuser under the pot to distribute the flame evenly. (Note: Standard clay pots do not work on induction stoves without an induction adapter plate). • Cool down naturally: After cooking, set the hot pot onto a wooden board, trivet, or folded towel. Never place it directly onto a cold granite countertop or stainless steel sink. ________________________________________ Cleaning & Storage Because clay absorbs what you put on it, you must adapt your cleaning routine to prevent soapy tastes in your future meals. • Skip the dish soap: Avoid chemical dish soaps or detergents. The porous clay will absorb the soap and release it into your next dish. • Scrub naturally: Use hot water and a stiff brush, sponge, or bamboo scraper to clean off food residue. • For tough stains or odors: Sprinkle baking soda onto the pot, add a little water to form a paste, and scrub gently. For strong smells (like fish or medicinal herbs), soak the pot in warm water mixed with a few tablespoons of baking soda or vinegar. • Dry completely before storing: Always let the pot air-dry completely before putting it away. Store it with the lid off or inverted to prevent moisture from trapping inside, which can cause mold. Core Dimensions • External Diameter: 32 cm (roughly 12.6 inches) at the widest bulbous part of the body. • Total Height: 26 cm (roughly 10.2 inches) from the base to the top rim. Capacity & Weight • Liquid Capacity: This model holds approximately 4.5 to 5 Liters (around 4.7 to 5.2 quarts) when filled comfortably below the inner rim line. • Volume Tier: This places your pot squarely in the medium family-sized tier. It is ideally sized for family-sized batches of stews, traditional herbal tea decoctions, or specialty dishes like ginger sweet vinegar.