If you’ve been watching my cooking videos on Instagram or YouTube, you’ve probably seen this style of pot show up a lot—whether I’m making something with traditional Asian flavours, Indian dishes, or just a slow-cooked North American classic. I use clay pots on the stove, over open flame, and even on charcoal barbecues.
This one’s a new addition to the lineup, and it’s already been field-tested in my kitchen. It’s easily one of the best-performing clay pots I’ve ever used—great heat retention, cooks evenly, and just looks beautiful in action. I’m really happy to finally make it available to you guys.
To get the most out of it, make sure to soak the pot in water for about 15–20 minutes before its first use, and always start it over gentle heat to avoid thermal shock.
