Do’s and Don’ts with clay pots

4 Steps of Seasoning: 

1. Soak clay cooking pot in water for 18 - 24 hours before first use. 
2. Put rice water in clay pot and let it sit for 1 or 2 days.
3. Apply any cooking oil on the inner and outer surface of the pot and let it dry before use. 
4. Cook first 2 to 3 times for boiling (vegetable, Dhal) after that cook semi-solid dishes (Porridge) for 2-3 times and then go for dry sautae.

Do’s:

1. Cook only on low to medium flames.
2. Pour water or oil on unheated or semi-heated pot.
3. Allow the clay pot to cool completely before wash.
4. Soak pot in water before washing to remove food items easily.
5. Recommended only hand wash with coconut scrubber or soft sponge with mild soap
6. To remove strong odors fill the pot with warm water and add two tablespoons of baking soda. Let sit for at least 15 minutes and then wash it and dry it.
7. Make sure the pot is thoroughly dry before storing it. 
8. Store the pot with the lid off, allow air to circulate. 

Don’ts:

1. Don’t forget to season the pot
2. Don’t make dry dishes for the first time cooking
3. Don’t heat the empty pot
4. Don’t cook on high flame
5. Don’t add cold water on a very hot pot
6. Don’t place the refrigerated pot immediately on the stove 
7. Don’t use harsh soap or any chemical liquid to wash the clay pot. 

Conclusion:

Clay pots can be used only on gas stoves and wood fire.

Follow all the points given above so that your clay pot stays for longer and makes cooking easier. Otherwise clay cooking pot may develop cracks or life time of the clay pot may reduce.