Help Center

Clay cookware is made from natural clay and used for cooking, baking and serving food.
People like it because it is chemical‑free, cooks food gently and can improve flavour and aroma.

Yes, good quality clay cookware made from food‑safe, lead‑free clay is safe for daily use.
It does not release toxic chemicals into your food like some low‑quality metal or non‑stick coatings can.

Before first use, soak the new clay pot in clean water for a few hours so the clay can absorb moisture.
After that, cook a simple dish like plain rice or daal on low heat once and discard it; this helps season the pot and make it stronger.

Clay pots are best used on gas stoves on low to medium flame for slow, gentle cooking.

Many clay pots can also be used in the oven at moderate temperature, but sudden high heat or quick temperature changes should always be avoided.

Let the pot cool down completely, then wash it with warm water and a soft scrubber.
Avoid harsh detergents and metal scrubbers; if you use soap, choose a mild, fragrance‑free one in a small amount and rinse very well.

Small hairline cracks can sometimes be managed by gentle use and proper seasoning.
If the pot is deeply cracked or broken, it should not be used on direct heat and is better kept only for dry storage or decoration.