Mercury News–San Jose Mercury News Better Rice From High-Tech Clay Pot?
"I had terrific results with both plain rice and Mexican-style red rice in a large VitaClay we borrowed for testing. (For the red rice, I sauteed the rice and onion in a skillet on the stove first.) The rice was fluffy and perfectly cooked, not soggy or dry, with a pleasant, natural flavor - better tasting, in fact, than in the rice cooker I usually use.”
“Beef stew, as promised, cooked about twice as fast as in a traditional slow cooker set to “high.”
I feared that cleanup would be difficult but it wasn’t - rice that seemed stuck-on easily washed away with a low-abrasive sponge pad and dish soap.”