Mitipot — cooking guide and pot care

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Your pot is ready.

You only do this once. After every meal: warm water, soft brush, dry it fully.

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Mise en place

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10–20 minutes · Serves two

Cover & Finish 5:00

The pot is working.

Serve

Dinner
is ready.

Rest a minute, lift the lid at the table, and spoon straight from the pot. Rice or bread alongside.

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01 — Base
Pot Care

Two things matter more than the rest.

Never use soap.

Unglazed clay is porous. It drinks whatever you wash it with.

Instead: warm water and a soft brush. Salt or baking soda for stuck-on bits and smells.

Dry it completely.

Damp clay cracks on heat, and turns musty.

Instead: pat it dry, then let it air dry completely. Keep it somewhere open — on the stove is perfect.

Everything else

Do
    Don’t
      • No soap
      • Use salt or baking soda
      Why clay

      People have been cooking in clay for thousands of years.

      Ancient India. The tagine houses of North Africa. The fires of Japan, China, Mexico and Korea. Every culture that found this vessel kept it.

      A world map of clay cooking traditions Khurja, India — HandiYour pot is shaped here China — Sha guo Korea — Ttukbaegi Japan — Donabe Vietnam — Kho tộ Morocco — Tagine Rome — Olla Spain — Cazuela Ethiopia — Shekla Colombia — La Chamba Mexico — Cazuela

      Yours is built for a modern kitchen — it works on any stove you have. Clay cooks slowly and evenly, so nutrients stay in the food instead of cooking off. It’s naturally alkaline, which gently balances the acidity in your Bases and spices.

      But it still asks for the same thing it always has. A little care, and a little patience.

      Questions

      Ask away.

      In the kitchen right now