Everything You Need To Know About Clay Pot Cleaning | How to Remove Molds | Maintain For a Long Time 

My pleasure 😊

Thank you, glad you liked this video :)

Shouldn't be kept in the oven, the clay pan might crack so good to heat over stovetop. Hope this helps :)

Claypots shouldn’t be washed while it’s hot, sudden change in temperature will result in cracks. Let it cool down completely before washing. Hope this helps.

Yes, this applies to all claypots.

Have to do this regularly to get rid of the strong odour.

For water jugs, if molds have formed you can fill the pot with warm water & add 2 tbsp baking soda, let soak for 15 minutes. Discard the water & thoroughly rinse in water. This should suffice. Hope this helps :)

For bottles with narrow openings that are hard to scrub, if you don’t have a bottle brush, and even when you do, You can put some clean sand in the bottle With the baking soda paste, I may be a little bit more water than you normally put in there. I have enough water that you can shake it up. The sand will scrub the jar. I don’t know if it’ll be enough, but it’s well worth trying.

Not required on a daily basis. If you cook in the claypot regularly, once a week would suffice.

@@thasneen ok. Thank you

Already seasoned pots don't have to be re-seasoned after scrubbing or deep cleaning.

@@thasneen : Thank you very much! I’m a bit of a noob to this. I’ve used lots of cast iron in the past, and that has to be re-seasoned every single time it gets a serious scrubbing, because it tends to remove the seasoning if the scrubbing is vigorous enough. It’s really good to have this kind of help when starting off with something. I certainly appreciate your help. :-)

That's right, cast iron pans have to be re-seasoned over & over, after every cleanup spread some oil & place the pan over low heat for a few minutes, will be seasoned well.

@@thasneen : I didn’t expect that. It’s very different from what we do in my culture. In our culture, we take a clean pan, that’s pretty much down to bare metal, and we put successive light coatings of fat on it. Most of us use bacon grease. And then we burn it on at high temperature, Starting at a low temperature and then increasing incrementally, in the oven. We do this until there is a robust layer of seasoning. Predictively, It stands up to the use of metal implements no problem, and we can use eat to cook acidic foods, and even make a pot of stew without it coming off. But if we scrub them hard, perhaps with steel wool, then we pretty much have to season them every time all over again is it for the first time. It’s usually when somebody goes to deglaze the pan that the seasonings weekend, and then after that, the next stage of the cooking process for that dish is what ends up causing something to stick to the pan, and we end up scrubbing. Most people have one pan for Cooking applications that will require deglazing, so as to preserve the seasoning on all the other pans. Thank you again for showing me that there’s another way to do things, and that it has been working for those who practice those ways probably every bit as long as the local technique has been working for mine. Perhaps the next time I go to scrub and season my pans, I’ll try one in the way that you describe. Who knows, but it may turn out to work more effectively; it certainly would make an interesting experiment. Your method sounds less time consuming, and less resource intensive, so if it works as well as the one I’ve always known, a switch will be in order. Tyvk! :D