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One of a kind
When you prime this (similar to a Cast Iron Skillet) it adds a rich flavor you can only get from the old clay pot cooking. It is more savory than Stainless Steel, (but I have both and love both) and the more you use it the better it gets. I love cooking brown rice and beans at the same time. Replace vege/or chicken stock for water, or put in a saffron water with the rice.
It take about 3-5 times cooking for the priming to settle in, and then it is very consistent (that is the nature of clay pots).
It is really unique and it's great.
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