Olla de Barro Mexicana Frijolera

Yes, traditional clay pots like this one should be cured before cooking. You typically need to soak the pot in water for several hours and then rub the exterior with garlic or oil before heating it gradually to seal the clay and prevent cracking.

This pot is designed primarily for gas stoves or open flames. If you have an electric coil stove, you must use a heat diffuser to prevent the clay from cracking due to direct, uneven heat contact. It is not compatible with induction cooktops.

This pot is unglazed, which is the traditional style for frijoleras. This allows the clay to breathe and impart that distinct, earthy flavor to your beans and stews that you cannot achieve with metal cookware.

Avoid using harsh soaps or detergents, as the porous clay can absorb them. Instead, clean the pot with warm water and a soft brush or sponge, and ensure it is completely air-dried before storing it to prevent mold.

Yes, it is normal for the clay to darken and develop a patina over time as it absorbs the oils and flavors from your cooking. This is a sign of a well-loved, seasoned pot and is considered a desirable trait.