This Daal Handi - 3L is an awesome product for those who enjoy eating food with natural taste and a touch of mitti di khushboo. It is 100% non-toxic and chemical free. It is washable and can be cleaned with ease.

Features of the product are as follows:

Easier and Less "Stressful" Clay Pot Cooking

• Cooking in pure-clay pots is just the same as cooking in other pot but easier and less stressful.  The only difference is; all cooking is done on medium heat. You could go a little past if need be after a few uses but avoid high heat.
• You don’t have to keep stirring to prevent food sticking to the bottom, in fact, no need to stir at all throughout process.
• Not only is cooking easy, cleaning is also easier than with conventional pots.  When used the right way, food does not stick to the pot (they're naturally non-stick). This minimizes waste and cleaning time (cleaning instructions below).

SEASONING YOUR POTS/PANS:

Before first use thoroughly wet & rinse the pot and lid under running water, drain water off & let it sit for 10 minutes.  Wipe the bottom dry, fill the pot half full with water place it on the stove and start on low heat.  Meanwhile, make the following mixture in 1 cup of water:

• 2 tablespoons flour (wheat, rice or arrowroot flour)*
• ½ teaspoon cooking oil (coconut, olive, vegetable etc.)
• Optional: ½ teaspoon turmeric powder.

If seasoning a large pot, use 4 tbsp flour to 1½ cups water; if seasoning an extra large pot, use 6 tbsp flour to 2 cups water.

Stir this mixture thoroughly so it’s without lumps. Then add to the pot, stir and cook on the stove top at medium heat with the lid on, till it thickens to a broth. Turn stove off and wait for it to cool down, preferably wait overnight. The next morning, pour broth out, rinse the pot with water and start cooking!

• On stove top --When cooking for the first few times, start on 'low' then increase to medium in 5-7 minutes.  Once seasoned and used a few times, you can start clay pot cooking on medium heat. Primary clay is an excellent retainer of heat so all foods cook perfectly just on medium heat taking about the same time. Once the pot gets cooking, sometimes you will find that you have to reduce the temperature back to low because all the heat is held inside. If need be you could increase heat slightly past medium, avoid high heat. 
•  Fully Seasoned: After the first seasoning use it as often as possible (preferably every day) for a few times cooking 'wet' recipes.  Use it at least 4-5 times in this way before putting it away, if you have to. 'Wet' recipes include making rice, quinoa, vegetable soups, stews, lentils, pasta, steaming vegetables etc. This helps the pot to shrink slightly and become 'fully seasoned'

 Wooden spoons go well with clay cookware.

• Naturally Non-stick. Can cook using little to no Oil. Most of the steam/moisture & oils in the food remain in the pot so a lot of times little to no additional oil/liquids are required.  Also, by the time your pot is fully seasoned, it is also naturally non-stick.
• Getting black on the Bottom. With use, the bottom of your pot will become black or gray.  This is WILL NOT affect the functioning. It happens as a result of a normal oxidation process as would happen with any 100% organic matter like wood, stone etc. (when heat is applied). 
• Avoid sudden, extreme temperature changes: Example: If taking out of the fridge, let it come to room temperature before putting it on the stove for reheating and vice-versa.
• Cleaning : Although dishwasher safe, hand washing recommended. They’re easy to clean because they are naturally non-stick. It’s best to avoid harmful, toxic soaps. To wash: get the pot wet on all sides, sprinkle baking soda, scrub and rinse off. Wipe it with a cotton towel/rag and put it away to dry.
• Food very rarely sticks to the bottom.  If you've accidentally overcooked or burned food, pour some warm water in the pot, sprinkle baking soda and let it sit for 10 minutes, scrub -- food would come off the bottom easily -- rinse and dry.  For tough to clean spots, you can use a harder scrubber, there is no coating so no fear of scraping any harmful enamels or glazes.
• Sit hot pots on pads, trivet or wooden board.
•  Storage : Store with the lid open and in a well-ventilated place.  Avoid storing in closed or damp areas.  Occasionally (once every 2 months), it's also a good idea to dry your pots on the stove top at the lowest setting for 5-10 minutes or until the rim is warm to touch.
• Most importantly, expect your food to be far more nutritious, it cooks without destroying the delicate nutritional cells — the complex carbohydrates, and essential vitamins & minerals stay intact.

Go ahead make your dining dishes green!!