I linked the pot, watch band and the wooden spoon I used to stir my miso soup. For the pot, I don’t recommend cooking anything heavy duty… like braising for a long periods of time or deep frying. I believe this pot is meant to make light foods/ soups and it’s really for aesthetics if you want my honest opinion… lol 10 MINUTE MISO SOUP   INGREDIENTS 8 oz firm tofu ¼ cup chopped seaweed 4 cups water 1 tsp (hon)dashi powder 4 TBSP miso paste Chopped scallion     INSTRUCTIONS 1.        Cut tofu into small bite size cubes. Set aside.   2.        If you need to, then roughly cut dried seaweed. If you bought yours already chopped, you do not need to do this.   3.        In a pot, add ¼ cup water, 1 tsp hondashi powder, dried seaweed and tofu. Bring this to a boil and then reduce heat and simmer for 3 minutes.   4.        After 3 minutes, add your miso paste and immediately turn off heat. (note: you can strain your paste so its not grainy—this is preference. I did not strain)   5.        Then add chopped scallion and enjoy.