A cooking pot includes a pot body having a bottom wall and a peripheral wall and defining a cooking cavity within the peripheral wall; and a fluid reservoir including a surrounding wall provided at a mid-portion of the pot body and defining a fluid cavity for receiving a predetermined amount of liquid therein. During dry cooking process, the peripheral wall of the pot body is directly heat-conducted for dry cooking the food within the cooking cavity while the surrounding wall of the fluid reservoir is heat-conducted through the liquid for dry cooking the food within the cooking cavity.