Think about how many people you cook for and your stove space. Capacity is usually listed in liters or quarts on the product page.

• Small (2–3 L / ~2–3 qt): Good for 2–3 servings or small batches.
• Medium (4–6 L / ~4–6 qt): Handy for 4–6 servings and everyday family meals.
• Large (7 L+ / ~7 qt+): Better for entertaining or meal prep.

For biryani, leaving headroom helps with layering and steam. Wider, handi-style pots suit dum cooking; taller stock pots fit soups and broths. Also consider weight (for lifting), storage, and whether the pot fits your burner. On Walmart.com, you can filter by capacity and check dimensions to choose comfortably.

Both can make great biryani, but they behave differently:

• Unglazed clay/earthen handi: Heats gently and retains moisture well, which can support tender rice. It’s porous, so gradual heating and careful cleaning are important. Sudden temperature changes are best avoided.
• Stainless steel/tri‑ply: Durable, easy to maintain, and often compatible with induction. Tri‑ply or thick bases can distribute heat more evenly to help reduce hot spots.
• Cast iron/Dutch oven: Excellent heat retention for steady low cooking; it’s heavier and typically needs preheating and mindful handling.
• Nonstick handi: Easier release and cleanup; typically works best on medium or lower heat and with non‑metal utensils.

Check each item’s care instructions and cooktop compatibility on the product page to match your kitchen and cooking style.

Clay pots (especially unglazed) benefit from gentle care. Specific instructions can vary by item, so it’s helpful to review the product page. In general:

1. Let it cool fully before washing to avoid thermal shock.
2. Rinse with warm water; use a soft brush or non‑abrasive pad to loosen food.
3. Avoid harsh detergents on unglazed clay, as it can absorb flavors. A mild solution or a paste of water and a small amount of baking soda can help with odors.
4. Air‑dry completely, lid off, before storing. Storing with the lid slightly ajar can help prevent odors.
5. Re-season gradually by using low heat when cooking next time. Rapid high heat isn’t recommended.

These steps can help extend the pot’s life, but results may vary based on your pot’s finish and usage.

Induction cooktops need a magnetic base. Before buying, check the product page for “induction compatible” in the specs or look for an induction icon.

1. Material clues: Cast iron and many magnetic stainless steel bases usually work; aluminum, some nonstick, clay, and glass typically don’t unless they include an induction plate.
2. At home test: If you already have the pot, a magnet that sticks firmly to the bottom suggests induction compatibility.
3. Burner fit: Use a pot that matches the ring size; some cooktops won’t activate if the base is too small.

Since designs vary, it’s a good idea to review the item’s compatibility details on Walmart.com before choosing.

Dum cooking is low and slow. A few simple tweaks can help minimize sticking and hot spots:

1. Use a thick base pot or place a heat diffuser/tawa between the pot and flame for gentler heat distribution.
2. Preheat on low and keep the flame low throughout. Avoid rapid heat changes.
3. Layer thoughtfully: Oil or ghee the base lightly, then alternate par‑cooked rice and curry. Add a modest amount of moisture (stock or steam from the curry).
4. Seal the lid with a tight‑fitting top, foil, or a simple dough strip for better steam retention.
5. Rotate the pot occasionally and allow a short rest off‑heat before opening.

These steps can help reduce scorching, but you may need to adjust timing and heat based on your stove and pot.