Get to know your clay.

Seasoning cookware before first use

1. Rinse the pot and soak it fully in water for 6–8 hours, or overnight.
2. Let it air-dry completely.
3. Rub the inside with a thin layer of cooking oil.
4. Fill it about three-quarters with water (or rice-starch water) and heat on a low flame for 15–20 minutes. Let it cool on the stove.
5. Empty, rinse and dry it. Your pot is ready.

Cooking with clay

• Low and slow. Always start on a low flame and raise it gradually. Clay holds heat, so you rarely need high heat.
• Never heat it empty, and never pour cold water into a hot pot. Sudden temperature changes cause cracks.
• Use wooden or silicone spoons, not metal.
• Set a hot pot down on a wooden board or cloth, never on a cold or wet surface.
• Clay cookware is not suitable for induction cooktops.

Cleaning

• Wash with warm water and a soft brush or coconut coir. For grease, use a pinch of baking soda, ash or gram flour.
• Avoid soap and dishwashers. Unglazed clay is porous and can absorb detergent.
• For stubborn smells, boil water with a spoon of baking soda in the pot for 10 minutes, then rinse.

Drying & storing

• Dry thoroughly, upside-down, before storing. Store with the lid off or ajar so air can circulate.
• If you see white spots (mineral salts) or slight mould from storage in a damp place, scrub with a paste of baking soda and water, rinse and dry in the sun.

Water pots, jugs & bottles

• Soak for a few hours before first use, then rinse and fill with drinking water.
• Place the pot on a stand or tray, because a little seepage is normal and is what keeps the water cool.
• Clean weekly with a soft brush and plain water. Don’t use soap inside.

Terracotta planters & décor

• Terracotta wicks moisture away from roots, so plants in clay may need watering a little more often.
• Use a saucer under planters on wood or stone floors.
• Bring delicate pieces indoors during heavy rain or frost.

Every product page includes care notes for that piece. If you have a question, just ask.