CharityS

One tip after getting several infestations over the years from various grain products… Always put your grains into a tupperware of some sort. Even the boxed items that include flour, etc.. You can place those boxes in a sealed ziplock bag before placing on the shelf. (and re-use the ziplock of course). This is so in case there is some sort of infestation in grain products you bring home, it won’t spread to the rest of your cupboard. If there is an infestation you will know and can throw away the item contained in the ziplock into the garbage and keep the infestation away. Also, rotate your stock so something isn’t sitting around for long. Another thing you can do is to put the rice flour into the freezer when you bring it home and keep it frozen. This will kill off any eggs that might be in your flour and keep it from becoming infested as well.

I have brought home bugs in rice, flour and other grain type products from very clean grocery stores. It is just the way it is.. But following the tips I just gave will save you a lot of headaches and from other foods getting infested as well.

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 ;)