Handling the Oven Pot

Here are some important things to keep in mind when using the Oven Pot:

• The pot can be used with all stovetops and in the oven (up to 570ºF).
• Season the rims of the pot and lid by coating with a thin layer of cooking oil to minimize rusting, especially before the first several uses.
• Avoid using metal utensils for cooking.
• Never use high heat. Medium or low heat will provide the best results for cooking.

Reference the Care Instructions on page 12 of the enclosed recipe booklet for more information.

Cooking with your Oven Pot

Heating guide

Master the three heat settings (Medium, Low, and Very Low) to maximize cooking performance.

The Oven Pot's ridged base, three layers of enamel coating, and precision seal work as one to create the perfect balance of heat conduction, radiant heat, and steam convection—allowing you to cook flavorful, delicious meals without the use of high heat.

Before you start cooking, simply boil some water in your Oven Pot and see how steam escapes from it to determine your cooktop's corresponding heat setting.

• Medium Heat | Steam: vigorous, horizontal
  Use only when preheating, searing, sautéing, frying, or boiling water.
• Low Heat | Steam: slow, vertical flow
  Use for musui "waterless" cooking or if pot begins to vigorously steam.
  
• Very Low Heat | Steam: slow, small clouds
  Use when cooking ingredients that may burn easily or to maintain a boiling temperature while simmering.
  

Reference the Heating Guide on page 14 of the enclosed recipe booklet for more information.

Do not use the Oven Pot with high heat or preheat it while empty over medium heat for more than 7 minutes.

This may cause permanent damage to the enamel coating. If you heat an empty Oven Pot over high heat by mistake, never add water to cool it. Instead, wait for it to cool to room temperature on its own.

Cooking techniques

The Oven Pot is versatile, allowing you to explore a variety of cooking techniques, from searing and deep-frying, to slow cooking and oven baking. Below are some cooking techniques and tips that are unique to the Oven Pot.

Steam-roast
Steam and roast vegetables in tandem for tender insides and caramelized outer textures.

• Always cook with the lid on.
• Add washed vegetables without draining water.
• Add 1–2 tablespoons of water for ingredients with less water content.

Musui "waterless" cooking
Heating ingredients gradually allows the precision seal to lock in juices and flavors—no need to add water or broth.

• Chop vegetables finely and evenly.
• Add ingredients with higher water content first.
• Always cook over low heat.

Braise & stew
Build flavors by first searing meat directly within the pot, then cooking low and slow.

• Keep braising liquid to a minimum as the precision seal will keep liquid from evaporating.
• As a rule of thumb, reduce slow cooker recipe cook times to half (½) or even to a third (⅓).

Reference the Cooking Guide on page 16 of the enclosed recipe booklet for basic cooking adjustments for each of the five available Oven Pot sizes.

Cleaning your Oven Pot

We recommend washing with mild dish soap and a soft sponge. Never scrub with force or with abrasive cleaners to avoid damaging the enamel coating.

Always dry the pot immediately after washing to prevent the rims from rusting. In the event that rust appears, you can easily remove it by using mild dish soap or baking soda on the affected area.

Reference the Care Instructions on page 13 of the enclosed recipe booklet for more information. For step-by-step instructions on specific cleaning methods, like removing rust, visit our Help Center.

Have any questions?

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