LuksyolClay Pot For Cooking - Handmade Oven Bowl Tajine Cooking Pot - Microwave & Oven Safe - 100% Natural Earthenware - Unglazed Terracotta Pots For Mexican Indian Korean Moroccan Dishes, (4 Pcs)

Very bad purchase. I used them once, washed them 3 times and the smell is terrible. I don't know if I can use them again, I had to leave them on the balcony because they smell horrible.

great little set but came with some chips on the inside and sides

Liked the diversity of cooking different cuisine in these pots!

I like the size of these pots. I have several Luksyol clay pots and they are a high quality product. I have larger sizes of pots, a covered casserole, and some smaller pots. These smaller pots are a nice addition to my collection. I’m slowly transitioning to this type of cookware for health benefits and better tasting meals. These are well-made and so far, I’m really pleased with their performance and thorough evenly cooked foods. Everything tastes better.Since there aren’t any detailed instructions, I wanted to share a tidbit of info on the seasoning of clay pots. Seasoning is the vital part of using these pots. There’s info about soaking them before use, but there’s more to seasoning them than just soaking them in water. A one-time seasoning is all that’s needed. It's similar to seasoning an iron skillet or a wooden bowl, you have to also season these with oil (I use olive oil). Just place the pots to dry in the sun so the oil can slowly be absorbed. Once dry, soak in starchy water, like rice water (I sometimes use real rice or mix a couple tablespoons in water), overnight then boil in the pot, let it cool, toss it out, and allow the pot to dry in the sun again. Now, the pot is good to cook in the oven or over open flame.A couple of tips about cleaning these pots. The description info states these can be used in a dishwasher. I would never ever put unglazed clay pots in a dishwasher or use any detergent or soap to clean them. That defeats the health benefits of using them. Dishwashing detergents/soaps will be absorbed by the clay and leached into the food. To clean, I only use a scrubber and the traditional cleaning of baking soda and salt. This will clean and also remove any strong aromas from cooking onions and/or garlic.I have a dedicated brush with a handle for cleaning my pots. It’s never had any soap or detergent on it. These are just some time-tested, traditional safeguards so clay pots and food stay uncontaminated and remain a healthy cooking choice. Lastly, I only use wooden utensils, never metal.

Clay is a safe and natural, non-toxic material that has been used for cooking and baking for thousands of years. Clay pots and casserole dishes are known for their ability to evenly distribute heat which helps to cook food more evenly and reduces the risk of burning. Many slow cookers use a clay insert which is what has made them so popular.Clay is porous so it retains moisture which is great for slow cooking stews, soups and casseroles. Clay dishes can be used in the oven, in a slow cooker, or even in my steamer or multi-pot.These terra-cotta colored earthenware bowls are perfectly smooth with no cracks or seams. They're thick and sturdy and have a natural feel. It's important to me that they are lead-free and non-toxic.The clay dishes can be soaked in water for a few minutes just before using which makes them perfect for baking and steaming homemade breads that have a natural crust.The small clay dishes are particularly suited for cooking stews and soups, casseroles, braised meats, roasted vegetables, baked dips, risotto, paella, baked rice or pasta dishes, pot pies, quiches and custards, bread pudding or slow baked fruits (especially apples or pears). The bowls are attractive and would make an attractive set for serving during gatherings. The terra-cotta looks especially nice in contrast with guacamole.I baked a small bread boule in each of my 4 bowls. It was convenient to warm the bowls in a 90°F oven to help the bread rise. First, I lined the bottom of each bowl with parchment paper so that the dough wouldn't stick, then baked (at 350°F) the rounded individual loaves which developed a nice crust from the extra steam from the clay.Cooking in clay is fun and it adds a whole list of new recipes that I'm wanting to try!

Be sure to soak with water before each use. I did cook with these Moroccan tajine pots and really, really like them; especially because they keep things warm, retain the moisture and yet I noticed I could pick them up without gloves or potholders even after being on low flame for a bit. The small tortillas I warmed did not get dry at all! As you can see in my photos these pots are versatile. Perfect size for snacks, appetizers, tea bags, herbs, trinkets. With that said I did order them for specifically cooking and also as a nice way to warm up and serve wheels of Brie cheese for example. I like the feel of the pot; good weight and durable. Nice thickness and I personally enjoy the slight 'flaws' because they're handmade and beautiful. I like to think of those who put their heart into making these and hope they prosper from their carefully crafted creations.We enjoy cooking different curries (Indian / Parsi especially), Mexican, Middle Eastern, Italian.... well, let's say we like to cook all kinds of cuisine for ourselves and others. Of course when we cook traditional recipes most everything goes in a large pot then we use these to either serve individually or finish in the oven. These are EXCELLENT for cooking anything that will fit and in less time and in particular vegetables and grains not losing their nutrients is a big plus. And FLAVOR is enhanced, too.Little loaves of bread or baked goods - perfect!The possibilities are endless and truly the BEST cooking is done in good quality earthen materials in my opinion. Love that they are lead-free and non-toxic so we can have confidence in the health aspects of this cookware. Very lovely.