Clay Kadai 1.5 Liters

How to use

DO:

• Before using for the first time, soak the cooking utensils in water for an hour and allow them to dry thoroughly. Once dry, coat them with olive oil. Then, fill them up to three-quarters with water and heat them for at least an hour on low flame, using a stove with a heat diffuser. This step is necessary only once, before the first use.
• Use cooking utensils over a low flame with a heat diffuser underneath to prevent cracking.
• Clean your cooking vessels immediately after they return to room temperature.
• Soak a soft sponge in tepid water, apply baking soda or lemon water, and gently clean your vessel thoroughly with the soft sponge.
• Allow your vessels enough time to dry completely to preserve their natural finish.
• Place a cushion of tissue or cloth between each product when stacking them.
• These vessels, without any metal attachments, are microwave safe, allowing convenient heating while maintaining traditional cooking methods.
• Clay cookware items are compatible with gas stoves when used with a heat diffuser, sigdi, or chullah.
• Cook only one item at a time in the clay cooking vessels over a low flame.
• Use a cloth or stand to keep hot tawas and cooking vessels. Due to temperature differences between hot vessels and cold surfaces, placing the pot directly on a cold platform may cause cracking or chipping.

DON’T:

• Avoid stacking a lot of dishes in the sink while washing.
• Never place hot cooking vessels on cold surfaces.
• Do not use stainless steel or metal scrubbers to clean.
• Avoid using a dishwasher to rinse or wash these products.
• Refrain from storing food in these products for extended periods.
• Do not use these vessels on induction, coil, plate, or electric stoves.
• Avoid cooking multiple items simultaneously in a clay cooking vessel.