Korean cooking forum topics
I just purhased my first two Dolsots, all shiny and greyish.
I scrubbed their surface with coarse salt, then filled them with water and more salt and put them on the fire.
Within a couple of minutes, water started to slowly drip from the underside of the dolsots. As they were heating up more water dripped down with salt, making a real mess of my gas stovetop. They are now cooling down so I haven’t oiled them yet.
Are the dolsots supposed to be this porous? Should they drip like this when first cleaning them? Will they drip when I make my Bibimbap? Is something wrong with my dolsots?!
Once my two Dolsots cooled down, and upon closer inspection, I noticed that EACH dolsot has a VERY thin crack running the entire length of it, from side to side through the bottom.
When filled with plain water, the dolsots would leak very very slowly. (When I heated them with water and salt they leaked rapidly).
Is this normal? Is this crack something I can manage with? After all, Bibimbap is a fairly dry food, not a soup… It’s not supposed to leak from the bottom of the Dolsot…
I purchased the dolsots here: http://www.koamart.com/shop/48-2427-asian_cookware-stone_bowl__medium.asp
They say that “Minor “cracks” are only cosmetically damaged. The stone bowl itself is not defected”. Is that true? Or are my Dolsots defective?
I live outside the States. Dolsots are IMPOSSIBLE to get in my country. I went through great pains getting those pieces here.. I hope I can still use them for my Bibimbap…
What do you think?
My Dolsot has a crack and it makes good Bibimbap. I just heat it up slowly before I crank up the heat to medium.
I am now on my third dolsot, it takes some practice.
Now i first put in sesame oil and then the rice and the rest of the ingredient and then put it on the medium flame, so the heat goes into the ingredients and does not all accumulate in the pot and cracks it.
When the rice has a crackling sound it’s done!
There are more ways to do this i suppose, but this is my way.
The best way to make dolsot bibimbap is to put sesame oil in the bottom of the pan, then add your ingredients. Then you put it on low heat for a long time. (Don’t know exactly how long because my mom taught me this trick and I never made my own dolsot bibimbap.) This way you get nice crunchy rice on the bottom that is very delicious.
Hmmm…I’ve got the same bowls (bought from the same place) and I didn’t have an issue with them when I’ve heated them up. They’ve been heated up to 400 deg). First I put water and a little salt in them and heated them until they came to a boil. Then rubbed sesame oil on the inside of them and put them back in the oven until I was ready to put my bi bim bap in them.
They didn’t leak then, but I’ve only used them once. Did the leaking happen the first time? I’d say if they are cracked enough to leak they might be defective…but not for sure. I’d think you might still be able to use them, maybe with a cookie sheet under them to cut down on the mess?
One issue I found was proper directions on how to season them (temperature and amount of time).
Since I first ‘seasoned’ my dolsots 2 months ago, and noticed the cracks, I made bibimbap about a dozen times. I have to tell you – there is a definite crack, throughout EACH of the dolsots. I hope yours don’t have that crack.
BUT, bibimbap is a relatively dry food, so it leaks very very very rarely. Maybe just once.
I am cooking my bibimbap on the gas stovetop, not preheating the dolsots in the oven, and when I first ‘seasoned’ them, I did it on the stovetop as well, as those where the directions I had.
All in all, the bibimbap is a great success, that I ordered two more dolsots. Hurray!
I have several dolsots and when I first got them one of them cracked beyond repair right away. The place I purchased them from replaced the bowl (KAO Mart) when I sent them the picture of the broken bowl.
One thing I can tell you beyond a doubt is that many of them get small cracks in them. One thing, when you cook with them and after you are done eating they might still be hot. Be very careful to let them cool completely before washing them. If they are still hot and the water you are using to wash them with is cooler than the bowl, it will crack them further and they will break.
I make Jiggae stews in my bowls and one of them leaks slowly while eating but not enough to make a huge mess as I use the wooden holders that have a bit of a well underneath. I have found with more use, as the salt in broth, etc.. filters through the bowls they become less and less of a problem with leaking. (think of it like when you season an old cast iron pan and the patina builds up on it making it nicely seasoned). I have had this set of bowls for about 5 years or more now and they are holding up well. I have the cheaper version without the copper band around them to add some strength to them.
I hope this helps someone from my experiences using them ;)
I would like to buy some dolsots as a gift. I went to koamart.com but have a couple questions.
They sell the stone bowls with or without a lid. The dolsots with the lid have a metal band and the ones without the lid don’t have a metal band.
Do I need a lid for bibimbap?
What is the purpose of the metal ring/band? Is it better to have a pot with one or without?
Im trying to find a definative answer about stoneware and clay being used on electric coil stoves. My honey says they will explode becuase it will not heat the pots evenly.
Also read the comments here: http://www.maangchi.com/kitchenware/earthenware-bowl
You must be logged in to reply to this topic.
Copyright © Maangchi LLC.
All rights reserved.