Hakan Efes Clay Pot with Lid, Clay Pot for Cooking, Unglazed Twice Baked Terr...

Great clay pot. Been using it for months and really like everything about it. We cook mainly stews and meats in it and they always come out great. Easy to clean as well.

I have cooked several dishes in both of my pots. Everything from pot roast to Irish Stew to various soups. All turned out great and the meat was nice and tender.As many have said, I only use water to clean my pots, but will use lemon or baking soda if needed. I get no funny tastes out of them, and they are safe to eat from. Very important to air-dry them well before storage or you will have mold problems.These are handmade and the dimensions/symmetry may be a bit off. It does not mean they won't work properly, just means it will be unique. One of my pots has a high side, but the lid does sit on it well (though it also isn't completely flat) and it cooks just fine. I keep my oven temps. below 400 degrees F. as I don't want to push its limits too much. Haven't had a problem with it yet. My pot roast requires about 2 hours to cook at this temperature, while my soups and stews are about 1.5 hours.If you have a gas oven, I would recommend you initially set the temperature at 200 degrees F. for about 10 to 15 minutes, then increase it to your desired temperature for cooking. This will be less stressful on the clay. I also recommend watching several YouTube videos on how to season the unglazed clay pot for cooking. I learned a lot from some women of India who cook with these all the time.I own several glazed pots, but I'm beginning to like the unglazed ones for several reasons (not damaging the glazing is one of them, there is none).My only gripe with this pot is in the lid. The knob on the lid is either straight walled on it's side or slightly beveled out away from its crown. This makes it a bit difficult for hot gloved hand to grab onto the lid and lift it off. I often have to slide the lid to the side to get a grip on it. If your fingers could grip around the crown of the clay knob on top, it would be a great improvement and a bit safer too (less likely to be dropped). Otherwise, I still would recommend this to anyone interested in trying this style of cooking. I know I enjoy it...

I purchased this clay pot for cooking my herbs. On arrival, even before my first use, I noticed that it had cracked. I reached out to the seller whom I didn't hear back from. All attempts proved abortive. Despite the high price! I had to get another one from my local- African store.Hence, I do not recommend! Maybe, NOT from this seller.

This product was packaged well enough that it arrived in one piece without any cracks. I have now used this to cook twice. This handled 450F in the oven like a champ. But be aware that the recommendation on packaging suggested to not go beyond 350F. Just do not place it inside a pre-heated oven and you will be fine. Washing this is a little bit of work. This is not dishwasher safe obviously... and you should not even use soap when washing this. Just soak it in water overnight, then rinse the next morning. The included clay lid is nice but it does not fit well enough... kinda wobbles a little bit. My main reason for buying a clay pot was that distinct clay aroma/flavor and this does not impart that. And for that reason, I will be moving this to our outdoor kitchen... may be use it in the smoker every once in a while.

I have been using a lot of clay pots while in India. But I missed it when I moved to US. Finding this was great. Although the cost is 15 times more than India, but it is worth it since is thick and doesn’t break like most other fly pots that you find online ( I can say by just the look of it due to my experience). I conditioned it prior to use and is working perfectly fine.Tips for conditioning: soak it in room temperature water sinking it completely for almost 2-3 days and remove it.Once air dried, apply any cooking oil with your fingers outside and the inside. I used 3 tbsp each for out and in.Keep it in the oven and turn it on to 350deg. Remember DONT preheat the oven. Let it stay for 20-25 mins.Take it out, let it cool down naturally and then once it’s come to room temperature, slightly wash it without any detergents or soap and just boil water normally for first time and throw off the water.Now it’s ready to use like any cookware.Note: start initial 2-3 uses to make watery dishes like soups and porridges and avoid any dishes which start by adding oil and saute. I cooked rice many time first.If you have to clean it, do not use steel scrubbers or rough scrubbers or soap/dishwashing liquids, just soak the pot by filling in the water and you can leave it as long as you want to wash it. Wash with mild scrub like the scotch pads or the scrubbers used for non stick utensils

Pls disregard all negative comments from ppl who may or may not know how to cook or read the instructions properly. This pot is the basics of the ancient cooking practices. As someone previously commented this pot needs at least over 400F degrees in the oven (not exceeding 430f) to make it work. It may be complicated for some folk but, yes, you need to put this pot in a water for a few minutes before cooking , so the clay may absorb water. Also, clean it properly first time and cover with oil(pls read instructions or do your own online research) before cooking. Never put it in already preheated oven!! Also, when you take it out of the oven pls put it on a wooden surface so the temperature differences may match. Otherwise it may crack!! The food will still be cooking for a few minutes as you take it out.If you have to use it on a stove pls use low fire. It will boil still.This may look like a head ache, but honestly just a few minutes more to prepare the food. Once you try your own recipes and how simple they are, and just how fewer ingredients you need to make your food. You’ll forever forget buying or eating outdoors! This will make you spoil big time)) Use at your own risk!We’ve done a few runs already and the rice, soup, broth tastes like nothing else!