The first step is choosing the right pot. I opted for a 9-inch claypot since it was roughly the size of my 2-quart cast iron enameled tomato pot that I use quite often. This size can hold several fish filets or a couple of pounds of meat. I purchased mine for $6 at the San Gabriel Superstore, although any Asian grocery store should have it.
It goes without saying that you should select a pot with no visible cracks and as tight-fitting a lid as possible. My claypot even came with brief instructions on how to care for it so I'll pass it along to you.
Soak the pot and lid in water for about half an hour.
Although these directions will work for unglazed pots as well, I chose a claypot with a glazed interior so that it'd be easier to clean.
Some come with two handles. I like the sturdiness of one big handle.
The wire cage around the pot helps keep it intact as well as to regulate heat.
So cute! I don't know why it took me so long to buy a claypot since it was so cheap.
OK, so after soaking for half an hour, make rice in your pot. I made three cups of rice because I wanted to make sure the rice came to the very top level.
Apparently, the rice will fill in any invisible cracks in the claypot and keep it from leaking.
When washing the pot, I use a light amount of dishwashing liquid and haven't had any problems with the clay absorbing the soap or any other odors. Allow to air dry thoroughly before putting it away. It is clay after all, so you don't want any mildew or mold to develop.
Other than that, the only maintenance is to make sure there are no sudden changes in temperature. If you take the claypot out of the fridge, start the heat at a low temperature and gradually increase. Don't shove a hot pot into the freezer. You know the drill.
You don't have to resoak the claypot each time before cooking since it's already "seasoned," although I moisten it with water before putting it on the stove top just in case. The claypot can be used on the stove top or oven, and food can be stored in it in the fridge for a few days.
My favorite use for this is to make Ca Kho To (Vietnamese Claypot-Braised Fish), but any braised dishes will work well as the heavy clay will help retain heat and moisture.
Other helpful tips about equipment and ingredients can be found in Peek in My Kitchen.
1 year ago today, Mi Vit Tiem Chay (Vietnamese Vegetarian Chinese 5-Spice "Duck" Soup with Egg Noodles).
2 years ago today, Bo Nuong La Lot (Vietnamese Grilled Beef with Wild Betel Leaves).
3 years ago today, Porto's Bakery - Glendale.