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Chinese Clay Pots

Does anyone know where they might sell traditional Chinese Clay cooking pots in Seattle?


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    1. i’ve also seen them at Viet Wah on Jackson

      1. The Iron Chef on the lastest battle, passion fruit, used small versions of these pots to serve his curry. They were obviously new, not well stained by like mine.

        I just slow roasted a 4lb pork shoulder in my larger pot, which it nearly filled. While I rubbed it with a wet paste of onion and chiles, I did not add any liquid. After about 3 hrs at 300F, I ended up with tender meat and 2 cups of meat juices and fat.

        Iron Chef
        4301 S Meridian Ste A, Puyallup, WA 98373

        1. they're delicious. I use them along with my chinese family for quick meals. jasmine white rice made in clay pot are tastier and have a better texture for some reason.

          i use to make quick meals by just making the rice in the pot, and when the rice is almost done, then adding some chinese greens, and lop cheng (chinese sausage) and cracking an egg on top. They all steam in and cook in the same pot. heat up some oil and some soy sauce and a bit of sugar and pour it on top.

          1 Reply
          1. An Dong for larger clay pots for cooking, Daiso for smaller clay pot rice pots. Uwajimaya also has them at exorbitant prices. Could not find them at Viet Wah, Ho Ho, and an number of other international district joints for some reason.

            600 5th Ave S, Seattle, WA

            1. The Oriental Grocery at MLK and Graham has them in stock all the time, and if you buy one of their frozen mudfish delights, that's in a clay pot.
              But word of warning: I did the mudfish thing, and wound up with several clay pots like this, which I kept using, but not often.
              Since they're glazed on the inside, but not on the outside, one day I found that there was a long, hairy, OOGLIE fungus or mold growing between my stacked pots in my shelf!
              I threw them away, and haven't wanted to replace them since.

              2 Replies
              1. re: PeteSeattle

                Plus the outside is supposed to be soaked in water (at least once) to reduce brittleness. I have a couple, but haven't stacked them. Still I make sure the inside is well dry before putting it the shelf, and put a paper towel between lid and pot to provide some ventilation. It's a bit like storing cast iron, which can rust if you aren't careful.

                1. re: paulj

                  Good to know that about the need to soak before use. It's amazing what troubles you can get into when you don't know what you're doing!