Ah,that's a Moroccan speciality. It's for cooking couscous,comes out all light and fluffy.I've got a recipe for Moroccan Spiced Lamb somewhere,will dig it out and post later on. Not really cooked anything else in it really,but will probably be ok for slow cooking stews/caseroles etc. Although if you're going to buy the clay pot,then that's probably better for caseroles. Good luck and bon apetite....... Ree (who loves food so much I should be 20 stone)