Before your first use your clay pot should be soaked in warm water, then allowed to air dry. After each use simply wash the pot and lid in warm soapy water, rinse well and dry. Do not put your clay pot in the dishwasher. Avoid heavily-perfumed soaps which may absorb into the clay.
Do not preheat your oven! Place the pot with its contents in a cold oven and set the temperature. This will allow the pot to warm gradually. Avoid rapid temperature changes which can damage the pot.
Traditionally the clay pot is served right from the oven onto the dinner table. The pot will retain heat and keep the contents warm.
Allow the pot to cool and fill with warm soapy water. You may need to let it soak to remove any hardened-on food bits. Don't use abrasive pads on the surface of the pot.
Charmaine Solomon's Encyclopedia of Asian Food
Serves 8 - 10
Bring to the boil some water in a pan large enough to hold the piece of beef. Lower the beef into the boiling water, return to the boil and simmer for 5 minutes. Remove and rinse under cold water and trim off any fat and gristle. Place on a board and with a sharp knife cut the meat into 1.5 cm (1 inch) slices. Heat half the oil in a wok and fry slices of beef to brown both sides. Transfer to casserole or clay pot. Add roasted and ground peppercorns, sugar, ginger, garlic, wine, star anise, and tangerine peel. Cover with lid or foil and place in a large steamer with about 5 cm (2 inch) water. Simmer for 2 hours, replenishing water as required.
Soak mushrooms in 2 cups very hot water for 30 minutes. Squeeze out water. Cut off and discard the mushroom stems and cut caps into quarters. Cut spring onions into short lengths.
Heat a wok and add remaining oil. Fry the spring onions and mushrooms caps for 2 minutes. Then add meat together with any liquid in the bowl. Remove star anise and tangerine peel. Add wine and soy sauce, cover wok, and simmer for 10 minutes. Serve with steamed rice.