This little gem is a 3 quart micaceous cooking pot, tested and approved by the La Cueva Culinary League. It is lovingly made with hand-dug micaceous clay from Northern New Mexico. Try cooking quinoa, pinto beans, rice or green chile stew. Soups are another fav. Slow food cooking at its best, the micaceous clay refines the flavors and simmers elegantly over a slow flame. Gas, electric, wood stove, even camp fire, these pots can be microwaved too. Wood utensils are recommended. Experimentation is encouraged. Aside from recipes here, a great cook book for micaceous ware is The Cook’s Encyclopedia of One-Pot & Clay Pot Cooking. Check out the “Cooking Pots” link on my website for more information about process and pricing.