Vintage Qiguo Ji Stoneware Yunnan Steamer pot

Very unique cooking pot. A bit of research indicated that my suspicion as a specialty Asian/Chinese cooking style was correct. Steam enters through this funnel from the pot of boiling water that the steam pot sits upon when cooking and the steam then condenses on the lid with the moisture running back into the casserole, creating a natural broth (without the need to add extra water during cooking) thus retaining the vitamins and nutrients of the natural ingredients. In Ken Hom's 1990 book The Taste of China, Hom outlines his Kunming hostess's recipe for clay-pot steamed chicken as containing no liquids - she develops the delicately flavored broth purely from the steam that condenses on the lid of the pot during the lengthy 4 hour cooking. The pot is approximately 8.5 inches tall, including the lid and top handle. It is approximately 10 inches wide, including the side handles. The pot itself is about 8.5 inches wide, not including the handles. It is heavy, on its own, it weighs approximately 5 pounds!