Hakan Efes Clay Cooking Pot with Lid, MIDI 2.9 Quarts Clay Pots for Cooking, Earthenware Rice Pots, UNGLAZED Traditional Casserole for STOVE Top, Portuguese Terracotta Roaster, 94.7 oz (2.8 L)

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...

I purchased this clay pot for cooking my herbs. On arrival, even before my first use, I noticed that it had cracked. I reached out to the seller whom I didn't hear back from. All attempts proved abortive. Despite the high price! I had to get another one from my local- African store.Hence, I do not recommend! Maybe, NOT from this seller.

First, I want to thank the seller for his interest and his quick response to my complaint. I received the clay pot with some defects, and I contacted him via his email on the brochure attached to the pot. He replied within a few hours. He promised me to fix the problem and sent me another pot instead. It arrived today and it was amazing. And of high quality. Thanks to him again, I'm very happy with my clay pot. I was raised in the countryside and I know the taste of food in a clay pot. Wonderful and very healthy. I searched a lot for an unglazed clay pot. I finally found it. I want to tell you about the correct way to prepare it before cooking and this way you can use it on the stove safely. Submerge the pot in water overnight. Then I dry it well and rub it with ghee inside and out. Possible oil if ghee is not available. turn the oven on to 400 and put the pot and the lid on a baking tray lined with butter paper or foil. And put it in the oven for two hours. There will be a little smoke, but that's okay. Leave it to cool completely inside the oven, then wash it and re-paint it with municipal ghee and put it in the oven again. And then you can use it. Repeat this process once every few months. When using on the stove, do not put it when it is wet or on a high temperature suddenly so that it does not break. Enjoy the best taste ever. .

I like the product because the product is safe and you could use it on the stove to cook anything; but the pot has some rough edges.

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