Clay Pots and Electric Stoves
Zilkia Janer
Can clay pots be used on electric stoves? What special care do they need?
Thanks,
Zilkia
RL
news:1SsH8.55$9V...@nwrddc03.gnilink.net:
Don't really know about electric stoves (should not be much differet from
fire stove, though). But any clay pots needed to be soaked in water
before their first use (my parents used to soak it for a day before first
using). Otherwise it will crack and break real fast. Also, I would not
put it with the highest heat on the stove.
Hope that this would help.
Mei RL
Zilkia Janer
new clay pot and am dying to use it. I guess I will just have to dare put
it on my electric stove. Hopefully I won't end up without dinner and
without a pot!
Zilkia
"RL" <ringomeinew@(removethis)hotmail.com> wrote in message
news:Xns9218826C31B33ri...@207.217.77.26...
Piggie
>From: "Zilkia Janer" zja...@yahoo.com
>Date: 5/24/02 9:54 PM Eastern Daylight Time
>Message-id: <H9CH8.4189$Np5...@nwrddc01.gnilink.net>
water". That is, the first rinse of water when you wash the rice before cooking
it. I soak it overnight.
I use my clay pot on electric stove, but I put it on when it is cool and just
heat it up gradually. I have never tried putting a cold pot on an already
heated ring.
Hope this helps.
Piggie
Zilkia Janer
stove. Right now the clay pot is soaking (although not in rice water!) and
I hope to use tomorrow to prepare "red cooked chicken".
Zilkia
"Piggie" <beerp...@aol.comjunkgone> wrote in message
news:20020525001522...@mb-mo.aol.com...
Peter Dy
"Zilkia Janer" <zja...@yahoo.com> wrote in message
news:Z9QH8.18707$R_4....@nwrddc02.gnilink.net...
> Thanks, now I am more confident about placing the clay pot on the electric
> stove. Right now the clay pot is soaking (although not in rice water!)
and
> I hope to use tomorrow to prepare "red cooked chicken".
> Zilkia
My cookbooks said not to put it directly on electric coils, because the heat
differential is to great. So I used to used a heat diffuser, which
consisted of two separate, very thin rings - about the thickness of a large
paper clip. This worked very well, and I used the pot on high. (It can
take a while for the pot to heat up, especially if you have a large pot with
lots of stuff in it.)
Now I have gas, and I also continue to cook on high.
My books didn't mention soaking, and I never soaked mine.
Good luck!
Peter
[...]
mike
Zilkia Janer wrote:
>
> Thanks for the information. I just came back from Chinatown (NYC) with a
> new clay pot and am dying to use it. I guess I will just have to dare put
> it on my electric stove. Hopefully I won't end up without dinner and
> without a pot!
> Zilkia
>
SOAK THAT SUCKER FOR 24 HOURS!!!!
John
"Zilkia Janer" <zja...@yahoo.com> wrote in message
news:Z9QH8.18707$R_4....@nwrddc02.gnilink.net...
cooked (braised) lamb shanks.
John
>
>
>
Zilkia Janer
today. One more hour of soaking to go. I might try using a pair of large
paper clips to be safe. (Peter, where can I find the heat diffusers you
mentioned?). One more question: Do I have to remove the wires that enclose
the pot? What are they for?
Now, here is my recipe. Thanks to everybody, I will let you know what
happens.
RED-COOKED CHICKEN
(from The Food of China by Deh-Ta Hsiung and Nina Simonds)
Red-cooking liquid:
2 cinnamon or cassia sticks
1 1/2 star anise
2 pieces dried tangerine or orange peel, about 2 inches long
1/2 teaspoon fennel seeds
1 1/2 cups dark soy sauce
1/2 cup sugar
1/2 cup Shaoxing rice wine
3 lb chicken
1 tablespoon sesame oil
serves 6
To make the red-cookin liquid: place all the ingredients in a clay pot or
braising pan with 6 cups water, bring to a boil, then simmer for 30 minutes.
Rinse the chicken, drain, and remove any fat from the cavity opening and
around the neck. Cut off and discard the tail. Place the chicken, breast
side down, in the cooking liquid and cook for 1 1/2 hours, turning 2 or 3
times. Turn off the heat and leave in the liquid for 30 minutes, then
remove. Brush the chicken with the sesame oil then, using a cleaver, cut
the chicken through the bones into bite-size pieces. Spoon over a little
liquid and serve hot or cold.
The sauce can be reused as "master sauce"
Haven't tried thid recipe yet but other recipes from this book have turned
out great.
Zilkia
"John" <john...@earthlink.net> wrote in message
news:cb1I8.2079$J04...@newsread2.prod.itd.earthlink.net...
Peter Dy
> Soon I will have a final answer to my question as I plan to cook in the
pot
> today. One more hour of soaking to go. I might try using a pair of large
> paper clips to be safe. (Peter, where can I find the heat diffusers you
> mentioned?).
Most kitchen stores have heat diffusers, but they are usually two large
metal plates with holes in them. They seem to put the pot about 2 cm away
from the coils. I found the two little rings at a shop in SF's Chinatown,
but they are an American product, not specially made for Chinese cooking.
Maybe one can find them at hardware stores? They are shaped sorta like a
three-leaf clover.
Hope the paper clip strategy worked! From what I've read, I think it would
be safest to use some sort of diffuser.
One more question: Do I have to remove the wires that enclose
> the pot? What are they for?
No, you keep them on. They are just to help protect the pot if it bangs on
things. But it's the lid you have to watch out for! I've broken a few
lids...
Peter
[...]
Zilkia Janer
although I can see a very slight crack starting to develop. I did not use
any clips but cooked on very low heat. I will look for a diffuser before
using the pot again.
Z
"Peter Dy" <pet...@mindspring.com> wrote in message
news:acv9m4$g6h$1...@slb3.atl.mindspring.net...
Her Serene Highness
> Thank you. The red-cooked chicken was delicious and the pot did not break
> although I can see a very slight crack starting to develop. I did not use
> any clips but cooked on very low heat. I will look for a diffuser before
> using the pot again.
> Z
Should one use a difusser on a gas stove also?
Peter Dy
> Thank you. The red-cooked chicken was delicious and the pot did not break
> although I can see a very slight crack starting to develop. I did not use
> any clips but cooked on very low heat. I will look for a diffuser before
> using the pot again.
Glad you had success. Some things that look like cracks might develop, but
often they are harmless. Still, there is no reason why the pot shouldn't be
used on high heat. I think, it's just with electric coils that there is a
problem -- because it is heating via conduction? If you get a diffuser,
you'll feel better about cranking up the heat.
That said, these pots are inexpensive if one gets them in Chinese shops.
Did you get the traditional kind with the unglazed outside? Or a more
modern one?
Peter
[...]
Peter Dy
"Her Serene Highness" <nysm...@hotmail.com> wrote in message
news:eRLI8.56763$6c7.15...@typhoon.nyc.rr.com...
No, it's not necessary, even on high heat.
By the way, rice dishes cooked in a clay pot are fantastic.
Peter
Zilkia Janer
though, whether the interior glaze takes away the properties of cooking in
clay. Is it possible to have an unglazed interior without fear of lead?
You made me want to try a rice dish. Maybe I'll go cross-cultural and cook
an Indian pullao in the clay pot.
Zilkia
"Peter Dy" <pet...@mindspring.com> wrote in message
news:ad1msv$705$1...@slb0.atl.mindspring.net...
Piggie
>Message-id: <RE4J8.66037$Np5....@nwrddc01.gnilink.net>
>
>I got a medium-sized pot with unglazed exterior for $6.00. I wonder,
>though, whether the interior glaze takes away the properties of cooking in
>clay. Is it possible to have an unglazed interior without fear of lead?
>You made me want to try a rice dish. Maybe I'll go cross-cultural and cook
>an Indian pullao in the clay pot.
>Zilkia
>
Hmm... I bought mine for $9 (also medium size) and I thought I had a bargain
:(((
Anyway, if you are interested in cooking rice dishes in claypot, here's a
simple chicken with rice that I love:
1 boneless chicken thigh, cut into bite size pieces
1 cup of rice (I prefer Jasmine rice)
1.5 cup water
1 stalk of spring onions, cut into 1 inch pieces
1. Marinade chicken pieces with some soy sauce, rice wine and oil (about 1 Tbsp
each) and cornstart (about 1 tsp)
2. Combine rice and water in the pot, bring to a soft boil, then arrange the
chicken pieces on top of rice. Turn down the heat to the lowest, cover the lid
tightly. Let it cook for 20 minutes.
3. Sprinkle the spring onions on top and drizzle 1 Tbsp of soy sauce (optional)
before serving.
There should be some rice sticking to the inside of the pot, IMHO, that's the
best part! Enjoy!
Piggie
Peter Dy
"Piggie" <beerp...@aol.comjunkgone> wrote in message
Yes, this simple dish is great! Though I stir-fry the chicken briefly and
add it to the pot only after most of the water has boiled off the rice.
Rice cooked in a clay pot smells and tastes so wonderful. And you are right
about the pot crust being the best part.
>
> Piggie
At first I thought your handle was cute, but then I look and see that it's
really "beerpiggie." Eh...
Peter
Peter Dy
> I got a medium-sized pot with unglazed exterior for $6.00. I wonder,
> though, whether the interior glaze takes away the properties of cooking
in
> clay.
Those being? (I would write about what I personally feel are the benefits
of clay-pot cooking, but I've had a long day...too tired.)
Is it possible to have an unglazed interior without fear of lead?
> You made me want to try a rice dish.
I've always read that it is the *glaze* that contains lead, or at least some
glazes, not the pot itself.
Peter
Piggie
>Date: 5/29/02 11:17 PM Eastern Daylight Time
>Message-id: <ad45ui$rat$1...@slb6.atl.mindspring.net>
part of my real name :))
Piggie
Peter Dy
"Piggie" <beerp...@aol.comjunkgone> wrote in message
[...]
> >Yes, this simple dish is great! Though I stir-fry the chicken briefly
and
> >add it to the pot only after most of the water has boiled off the rice.
> >Rice cooked in a clay pot smells and tastes so wonderful. And you are
right
> >about the pot crust being the best part.
> >
> >>
> >> Piggie
> >
> >At first I thought your handle was cute, but then I look and see that
it's
> >really "beerpiggie." Eh...
> >
> >Peter
> >
> >
> >
> You are allergic to beer? hehehehe... Too bad, the "beer" part is really
a
> part of my real name :))
Haha! Your real name?! Something like Li Pijiu?
And no, I'm not allergic to beer. Quite the contrary, hehe. But I can't
picture a big, fat, balding guy calling himself "Piggie", when his real name
is "Beer Piggie." ^_^
Peter
Zilkia Janer
Brown Mexican pots, for example, contain lead both glazed and unglazed.
They sell lead testing kits at hardware stores in case you want to see for
yourself.
About the benefits of clay pot cooking, I am not sure. The totally unglazed
Romertopfs advertise porosity as its key (it absorbs water when you soak it
before cooking and creates a steam that makes food stay juicy) You lose that
porosity with a glaze. What would you say is the difference between a glazed
clay pot and a le creuset enameled cast-iron pot? I really don't know.
Lead or no lead, I will try Piggie's rice dish.
Z
"Peter Dy" <pet...@mindspring.com> wrote in message
news:ad46bm$ei5$1...@slb3.atl.mindspring.net...
Peter Dy
> True, some glazes contain lead but unglazed clay can also contain lead.
> Brown Mexican pots, for example, contain lead both glazed and unglazed.
> They sell lead testing kits at hardware stores in case you want to see for
> yourself.
I got one of those beautiful Mexican pots in Mexico last summer, but still
haven't used it. I heard Rick Bayless say they contain lead, but if
Mexicans use it, so can I. I little lead can't hurt, right?
>
> About the benefits of clay pot cooking, I am not sure. The totally
unglazed
> Romertopfs advertise porosity as its key (it absorbs water when you soak
it
> before cooking and creates a steam that makes food stay juicy) You lose
that
> porosity with a glaze. What would you say is the difference between a
glazed
> clay pot and a le creuset enameled cast-iron pot? I really don't know.
Hmm. Here's my impressions.
1. Retains heat better. Not sure if they really do though, but it seems
like when they fully heat up, they stay really hot.
2. Related to the above, clay pots are placed right on the table, so the
food stays nice and hot all through dinner.
3. Food cooked in clay pots have a distinct aroma, unlike Le Creuset (I
imagine). It's like the rice was cooked inside a stone.
4. You get a wonderful pot crust and no sticking. (Though I supposed
cast-iron is like this too.)
5. Those unglazed ones from Jiangxi province look so beautifully ancient, as
they are.
By the way, I just looked in Barbara Tropp's "Modern Art of Chinese
Cooking," and she says: "In looking for a substitute for a sand pot, *do
not* use a Schlemmertopf-type pot made of unglazed clay. It cooks on a
different principle that eschews oil and extra liquids, and will produce
disappointing and unattractive results if used for a sand-pot recipe."
(Sand pot is a direct translation from the Chinese name for the pot,
sha1guo1.)
>
> Lead or no lead, I will try Piggie's rice dish.
And there are lots of other wonderful clay pot dishes. One that often
surprises people, because it is so simple, is a casserole: Place large
pieces of napa cabbage on the bottom of the pot, then add layers of soaked
mung bean noodles, thickly sliced tofu, sliced chicken, dried mushrooms, and
top it off with a circular pattern of sliced Chinese sausage or ham and
sprinkle peas over that. Then you just pour in homemade Chinese chicken
stock and place on the stove.
Peter
Peter Dy
[...]
> And there are lots of other wonderful clay pot dishes. One that often
> surprises people, because it is so simple, is a casserole: Place large
> pieces of napa cabbage on the bottom of the pot, then add layers of soaked
> mung bean noodles, thickly sliced tofu, sliced chicken, dried mushrooms,
and
> top it off with a circular pattern of sliced Chinese sausage or ham and
> sprinkle peas over that. Then you just pour in homemade Chinese chicken
> stock and place on the stove.
Forgot a few things: Basically you want all the ingredients to be of similar
size, so the Napa cabbage is sliced into strips about 1 inch wide, as are
the tofu, chicken, etc. Also, stir-fry scallions, a good slice of ginger,
and dried shrimp (after soaking) in a wok until fragrant, then add the
chicken stock and salt (and some freshly-ground white pepper?). You then
carefully pour all this into the pot, which is already filled with all the
layers, and cook for 20 minutes.
When people see all the familiar ingredients, they don't expect anything
special. But the pot works magic.
Peter
Peter Dy
Of course, homemade Chinese-style chicken stock is a must for this dish to
work well: Throw tons of chicken and chicken bones into a large stock pot,
add lots of scallions and ginger, and simmer for an eternity. Have at least
one whole chicken in the pot -- I prefer chickens with their head and feet
still on, because they look so pretty and dignified.
Peter
Richard M. Kennedy
wrote:
Someone has already suggested it is a bad idea to put a clay pot on
an electric burner. From what I read in a book sponsored by the
Romertopf pot, the use of a heat diffuser isn't recommended either.
The Wendy Philipson, "Romertopf: Cooking is Fun", a translation of
the company's cookbook originally written in German says (p. 13),
"The Romertopf is only for use in the oven. Never stand it on a hot
cooking plate or over an open flame!"
The book also says,
"Always put the Romertofp into a cold oven. Wth and electric oven you
can then set the required temperature and the oven will heat up
gradually and naturally. Select the oven setting which gives even
heating from above and below. Gas ovens should be heated slowly. It
is best first to set a low regulo number and to increase this every
five minutes until you have set the required number." The idea here
is that the "pot does not like sudden and violent changes in
temperature." The trouble, even with a heat diffuser, is that the
heat applied to the bottom causes it to expand faster than the rest of
the pot exposed only to the air, and the stress can cause cracking.
In the oven, the heat is applied more evenly over the entire pot.
For the same reason, the book says that "once the Romertof has been
put into the oven and has become hot, you should not add any COLD
liquids" and "if more liquid has to be added.....it should always be
warmed a little first."
You asked about the difference between an unglazed and a glazed pot.
The glazed pot soaks up water that is released as steam during the
cooking and helps keep the food moist. (Of course, for some recipes,
you take the top off in about the final 10 minutes of cooking to get a
crisper finish.) I have a glazed clay pot with an unglazed lid that
you soak in water before cooking to get some of that steam effect. I
believe you only need to soak the pot about half an hour for cooking
purposes.
Finally, I think you will find that it takes a bit longer cooking time
than you might need for baking other sorts of casseroles. I notice
lost of the meat recipes in the book call for cooking 2-1/2 hours at
maybe 400 or 425 degrees.
Hope this helps a little.e
The book, answers some of your other questions, some of which have
also been touched on by others, and it provides some other tips:
Put the pot on a cloth when it comes out of the oven.
Clean with hot water and a washing-up brush. Romertopf apparently
sells a special cleaner, but this is what they ordinarily recommenced:
"A few drops of washing-up liquid [this must be a literal German
translation!] in the water make the cleaning easier.... But NEVER
brush out the dish with Ajax or Vim or similar scouerers! This will
only result in the pores becoming blocked and will ruin the natural
cooking process. After you have used the Roman Pot a few times it
will become a little discolored....[but] You KNOW that you have
brushed away all the remains of food and that the dish is perfectly
clean......After you have used it about a hundred times you can treat
it t a special 'spring-clean'. Boil it out for about half and hour or
so that the pores are completely cleaned out and the pot can breath
again."
When storing the pot, "Don't close it.....but place the lid upside
down on the top of the base to allow the air to circulate freely.
t
Ian Hoare
Thanks for your useful post. However I have one tiny correction.
le Sat, 22 Jun 2002 20:38:41 -0400, tu disais:-
>On Fri, 24 May 2002 15:19:25 GMT, "Zilkia Janer" <zja...@yahoo.com>
>wrote:
>You asked about the difference between an unglazed and a glazed pot.
>The glazed pot soaks up water that is released as steam during the
>cooking and helps keep the food moist.
Nope, that's the _un_glazed pot.
A glazed pot absorbs little or none - I suspect the above was a typo.
--
Amitiés
Ian Hoare
Richard M. Kennedy
<ianhoare...@wanadoo.fr> wrote:
>>You asked about the difference between an unglazed and a glazed pot.
>>The glazed pot soaks up water that is released as steam during the
>>cooking and helps keep the food moist.
>
>Nope, that's the _un_glazed pot.
>
>A glazed pot absorbs little or none - I suspect the above was a typo.
You are absolutely right on all counts. My brain glazed over for a
moment!