The following clay pots should be seasoned before first use to temper them for cooking. Donabe, Flameware, Chinese Clay Pots, and Bean Pots: Combine a 4:1 ratio of cool water and cooked white rice ...

I'd cooked from Paula Wolfert's seminal Mediterranean Clay Pot Cooking, and I'd dabbled with cooking rice in a Chinese clay pot and beef stew in a ceramic braising pan. But the flavors and ...

wide-hipped bean pots and Chinese sandpots ? form the backbone of Wolfert?s latest book, ?Mediterranean Clay Pot Cooking? (Wiley & Sons, 2009), released this month. A long-time advocate of slow ...

Clay pots are integral to Chinese cooking, and Lau and many other local chefs use them extensively in their restaurant kitchens. Lau says the advantage is that clay pots retain heat and lock in ...

Inventor Michelle Liu, 40, had always liked to cook in traditional Chinese clay pots, for reasons of both health and flavor. “But you need to stay around the kitchen to do it,” she says.

What happens when you combine slick shiitakes, moist maw of fish, slippery sea cucumber, spongy imitation abalone, and bitter mustard greens all in one clay ... hot pot is more like cooking ...