Crystal Belly Metal Finish Casserole – 16cm to 26cm (2L to 6L)

A belly-shaped pot holds more than a straight-sided pot of the same top rim diameter — often 20–30% more volume, because the mid-section widens out. That extra room lets curries and daal move freely during cooking, stops food from crowding at the base, and makes stirring easier without overflow. It is the traditional shape used in Pakistani kitchens for a reason.

• Thick daals — mash, chana, mixed daal
• Curries with plenty of gravy — qorma, nihari, karahi
• Shorba, yakhni, stock preparations
• Slow-cooked haleem and paye
• Rice-based dishes that need room to fluff

1. Wash with warm water and dish soap, dry fully
2. Apply a thin layer of cooking oil inside
3. Heat on a low flame 5–10 minutes, cool, wipe off the excess
4. Ready to use

• Wash with warm water and mild soap
• Dry thoroughly to prevent oxidation
• A light oil rub preserves the seasoning
• Avoid overnight soaking

• 1 × Crystal Belly Metal Finish Casserole (in your chosen size)
• 1 × Matching aluminum lid