Clay Rice Pot with Strainer Plate
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|Diameter In CM
|Height In CM
2.2 (with Plate)
1.4 (without Plate)
16.5 (with Plate)
13.9 (without Plate)
DISCLAIMERAll our products are handcrafted and this results in each product being unique and slightly different from each other and therefore will have minor variations on dimensions & weight.
Good quality earthenware is dependent on the quality of the clay used and skill level of the artisans who make it.
Zishta brings the best quality earthen cookware using unglazed clay from the Cauvery delta region & made using traditional technique mastered over centuries.
Zishta works with these artisans have mastered the right technique to make the best and long lasting earthenware.
Natural properties of clay is retained in our unglazed Zishta clay cookware.
With the porous structure, it allows heat circulation. Clay being alkaline by nature neutralizes the acidity of food cooked/stored in the earthenware.
Zishta cookware are tested in NABL accredited laboratory and comply with EU standards for Restriction of Hazardous Substances (RoHS).
The strainer plate on top can also be used to cover the rice pot but the main purpose is to help with straining excess starch water from the cooked rice.
We do not accept returns or exchange of the products listed in this category.
Frequently Asked Queries
Quick clarifications to assist you in your purchase!
What is the life of Clay cookware
Generally good quality clay lasts anywhere between 12-18 months depending on frequency of usage.
What is your return /refund policy on Clay cookware
Our Return and Refund policy is clearly mentioned here: Return & Refunds
Please note that clay cookware being a breakable product is non-returnable and cannot be exchanged. Please speak to our expert , understand everything about this products before purchase.
Any product damaged during shipping will be provided with free replacement.
What is the difference between Red Clay and black Clay cookware
When red clay is double backed, they turn completely black. Key difference is black clay has a much longer life and lighter.
Red clay has more natural minerals which are infused in to the food cooked in them where as black clay does not infuse much.
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