elan7e

75# 布小熊


正唔正？T&T有無得買？

MoiRhapsody

丫，傾得好好地，又出黎crash a party...

sheep

食得煲仔飯多
燥左少少

rockypath

Will cast iron pot work too?
zuesel 發表於 2009-10-28 16:36

I don’t know whether you are talking about 煲湯or煲仔飯using cast steel wok.

煲湯 – I won’t recommend that based on my personal experience. The wok 腥will ruin the whole pot of soup.

煲仔飯 – Never tried it before, but would expect the same problem with wok 腥.

炒菜 – Yes, way to go.

rockypath

84# rockypath
PLEASE, let's focus on the topic, just forget who am I:

somewhereintime 發表於 2009-10-28 10:48

Your are free to recommend Japanese clay pot, and I just state the fact that many restaurants use Chinese clay pot for the fact it has瓦煲香 which Japanese clay pot does not have.

What I said is absolutely relevant to the topic except it does not agree with your recommendation.

somewhereintime

91# elan7e
Yes, 750 ml bottle for $3.45 I think

somewhereintime

I already said over 85% of Chinese restaurants use Chinese clay pots, not really for瓦煲香 ,
by the time you smell rice fragrance, it is probably cracked already.
It is alright if they steam the clay pot rice first ,then just cook the crust on the bottom.
The inexpensive one do not withstand  cooking over high heat.
Remember back in 60's, clay pots would last for decade despite daily used over charcoal.
and  there are repairing and re-glazing service. I still have 4 Chinese clay pots from 70's. It is not where the pots are manufactured,  it is the fact that  products on the market are not meant to be durable any more.
Many restaurant  starts out cooking clay pot rice to order, once they  become popular and busy, they would take short cut and steam the rice pots instead. Then the business plunder.  Good clay pot rice are hard to come by.

somewhereintime

Will cast iron pot work too?
zuesel 發表於 2009-10-28 15:36

Many Chinese restaurants use CAST ALUMINUM for durability.
i.e. most of the 煲仔菜.
I think only the Japanese would use cast iron rice pot,it is traditional used for Yosenabe  Dishes and anything
cooked over camp-fire.
I use cast iron pan to make 新鮮春捲皮
Enamel is really good, especially the French Le Creuset and German Staub, $200+ each.

peter236

Many Chinese restaurants use CAST ALUMINUM for durability.
i.e. most of the 煲仔菜.
I think only the Japanese would use cast iron rice pot,it is traditional used for Yosenabe  Dishes and anything
co ...
somewhereintime 發表於 2009-10-28 23:53

That's not true. The Chinese used cast iron rice pot during the Tang dynasty.

somewhereintime

That's not true. The Chinese used cast iron rice pot during the Tang dynasty.
peter236 發表於 2009-10-28 23:10

The jap stole it from China.
I think rice taste better when it is cooked in clay or earthenware, porous material.