For a newly crafted lacquered gourd, it’s recommended to first fill it with room temperature or slightly warm water to help the gourd acclimate gradually. After using it for one or two months, you can slowly try filling it with water of a slightly higher temperature.

Although natural lacquer is heat-resistant, the gourd’s core is made of wood. Filling it with boiling water will not only make it too hot to hold, but the internal pressure may also cause the gourd or its stopper to crack open.

Do not immediately fill the gourd with ice water or put it in the refrigerator right after holding boiling water. Such sudden temperature changes can easily cause damage to the gourd’s inner lining due to thermal expansion and contraction.