ZHCHSH Shaguo Casserole Pot

Yes. Before your first cook, it is recommended to 'season' the pot by boiling a mixture of water and rice starch or a simple flour-water paste inside it. This process helps seal the pores of the clay, preventing leaks and making the pot more durable for future use.

No, this pot is designed for traditional gas or electric coil stovetops. It is not compatible with induction cooktops unless you use a dedicated induction interface disk.

Avoid using harsh detergents or putting the pot in the dishwasher, as the porous clay can absorb soap flavors. Instead, clean it with warm water and a soft brush or sponge, and ensure it is completely air-dried before storing to prevent mold.

Like most earthenware, this pot is sensitive to thermal shock. Avoid moving it directly from a cold refrigerator to a hot burner; always allow the pot to come to room temperature before heating, and avoid placing a hot pot directly onto a cold or wet surface.

This pot is best suited for slow-cooking, stewing, and simmering rather than high-heat searing. It excels at distributing heat evenly over a longer period, so it is ideal for soups, stews, and bibimbap where a gentle, consistent temperature is key.