Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Aug 18, 2010 10:15 PM

Clay Pots Asian Cooking

I need some help finding a good clay pot to make some Asian dishes. I got addicted to these from Mai's in Dallas.

I would like to purchase this exact cookware (or something close) and if anyone has a recipe like this, I would love to have it! I had the shrimp and chicken curry clay pot... it had the rice in the bottom that got a little crispy... it was amazing.

I have done some research and don't know whether to get glazed, unglazed, etc...

I want to get a few of these and make them at home, so any help finding the pots and recipes would be appreciated!

  1. Click to Upload a photo (10 MB limit)
  1. The unglazed ones are usually cheaper and more rustic. Usually, you can get an unglazed Asian clay pot between $10-$25 depending on the size. The unglazed ones are prettier and easier to clean-up. I have a small unglazed pot for special rice dish and a large glazed one for soup. They both work fine.

    You should able to find various clay pots from your local Chinatown or Asian food supermarkets. The wokshop also sells them.

    Recently, I have also seen these glazed clay cookware at Home Goods and TJ Maxx.

    1. Also I've had relatives who ate at a Chinese restaurant that serves the dish in a clay pot. They just asked the owner if they could take / buy the pot home. Cost them $5 lol. If you order an individually sized take out, the pot comes with the meal. The owner said they have a huge stack of these in the back as backup in case they crack. Maybe you can just ask next time you eat at a Chinese restaurant.

      That being said, they are not durable. They all crack at some point. My grandma never used anything else but those clay pots. I've seen her fixing and tossing out so many of them. Sometimes it cracked in the middle of cooking, and water spilled out from the bottom of the pot - what a mess. Since they're so cheap anyway it's sort of disposable.

      If I remember correctly of what my grandma did - you have to cook the rice directly in the pot on the stove. When it's done, leave it covered for 10-15mins and you'll have a layer of crispy goodness. You just pour in your favorite topping, curry in your case. You can even steam food on top of the rice to make a one pot meal.

      1. From your link the clay pot looks like a korean clay pot. I found this link from a previois Chowhound thread:

        1 Reply
        1. re: ammel_99

          I agree, the one in the link is Korean. I bought one, with plastic insulating base, at HMart, a large NJ based Korean supermarket chain. It is glazed inside and out. Koreans also use stone pots.

          I have a couple of Chinese 'sand pots'. These are glazed just on the inside. The outside is a light colored, unglazed surface, usually encased in a wire 'cage. These are soaked before the initial use (same as Spanish cazuelas). These have a nice rustic look to them. I've bought these at a large Asian grocery (99Ranch).

        2. I have a Romertopf clay pot cooker that I really should use more often, but lately I've been drooling over the La Chamba pots made in Colombia, Here's an Amazon page showing them:

          What's appealing to me is that the pots are all handmade, and can be used on the stovetop, in the oven or microwave. Plus they're lead free and there are no toxins.

          This is the one I'm thinking about:

          1. When I bought my claypot. The owner of the shop told me to soak it in water for 24 hours, let it dry a day and before using it for the first time, soak it for a few more hours and it should help with the cracking. So far my pot hasn't cracked so maybe there's some truth to it.