This is a ceramic casserole pot, often styled as a Japanese donabe or Asian clay soup pot, featuring a white lid with a blue rim, a stylized fish graphic, and a square wooden handle knob. Key Features • Material: Crafted from heat-resistant ceramic or clay designed for high-temperature cooking. • Design: A deep blue outer body and matching rim, complemented by a painted fish motif on the lid. • Use: Great for slow-cooking soups, stews, and rice dishes on gas stoves or in ovens (avoid induction cooktops unless specified) To get the longest life out of your new ceramic pot, you need to seal its porous clay base before using it for the first time. This traditional process is called seasoning (or medome in Japan), and it protects the pot from cracking and leaking. 🥣 How to Season Your Ceramic Pot 1. Wash and dry: Gently hand-wash the pot with warm water and a soft sponge. Do not use dish soap. Let it dry completely upside down overnight. 2. Fill with water and starch: Place the pot on your stove. Fill it about 80% full with water, then mix in either 2–3 tablespoons of white rice or 1–2 tablespoons of potato starch/flour. 3. Simmer on low: Turn the heat to the lowest setting. Bring the mixture to a very gentle simmer. Let it cook on low heat for 20–30 minutes. The starches will seep into the tiny pores of the clay, creating a natural seal. 4. Cool completely: Turn off the heat. Do not empty the pot yet. Let the starchy water sit in the pot until it cools completely to room temperature. 5. Rinse and dry: Pour out the mixture, rinse the pot thoroughly with plain warm water, and wipe it dry. Let it air-dry completely before storing. ________________________________________ ⚠️ How to Avoid Thermal Shock and Cracks Ceramic and clay pots are highly sensitive to sudden temperature changes, which cause the material to expand or contract too quickly and crack. • Dry the bottom perfectly: Always wipe the exterior bottom of the pot with a dry towel before placing it on the stove. Heating a pot with trapped water on the bottom will crack it instantly. • Start with low heat: Never place a cold pot onto a roaring flame. Start on a low flame for the first few minutes to gently warm the ceramic, then gradually increase the heat to medium. • Cool down naturally: Never pour cold water into a hot pot, and never submerge a hot pot in a sink full of water. Place the hot pot on a wooden trivet or potholder and let it cool completely on its own. • Keep the lid safe: Do not place the hot lid directly onto cold granite or quartz countertops. Use a cloth towel or a wooden board. ________________________________________ 🧼 Routine Cleaning and Storage • Skip the soap: Clay absorbs soap flavors easily. Wash the pot using only hot water and a firm, non-abrasive brush or sponge. • Tackle stains with baking soda: For stubborn, burnt-on food, fill the pot with warm water, add 1–2 tablespoons of baking soda, and let it soak for an hour before gently scrubbing. • Dry completely before storing: Mold loves damp ceramic. Store the pot in a well-ventilated area with the lid flipped upside down or off completely to let residual moisture escape. What You Can Cook in a 2L PotServings: It is ideal for cooking 2 to 3 portions of hearty meals.Perfect Dishes: Excellent for making standard batches of hot pot (nabemono), braising meats, cooking 2–3 cups of fluffy rice, or simmering personal family soups and stews