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This product was published on Love it! I’ve obviously used it for making Korean stews like kimchi jigae but I’ve also used it for other hot pot meals. I have a tabletop burner and now I can cook and eat on my dining table. The stoneware feels really solid. It heats up evenly and retains heat. No problems with clean up. I do wish there were handles so it’s easier to move, but that’s a minor complaint. Just be sure to have good oven mitts if you’re moving this while it’s hot. Overall, it’s a great purchase at this price point. Get it!. We have researched the world wide web to get the best prices available. Click the web link here to buy Tiger Dolsot Korean Stone Trivet.
Feature Tiger Dolsot Korean Stone Trivet
- Make sure this fits by entering your model number.
- Affordable Cook & Serve Korean stone bowl with easy care.
- Inner diameter is 5 3/4″. Height is 3 3/8″. It holds 5 cups (1200 ml).
- Premium stoneware (ceramics) made from fine clay, glaze-fired twice with a natural glaze.
- Can be used for cooking directly on stovetops, in ovens and microwaves. Dishwasher safe.
- Perfect for creating sizzling bibimbaps and serving stews, sauces, soups, rice or any dish hot and delicious.
| Brand | Crazy Korean Cooking |
| Manufacturer | |
| Part Number | |
| Weight | 3.65 pounds |
| Dimensions | Kyung San Ceramic Co. LTD |
| Model Number | |
| Color | |
| Material | #21,851 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #109 in Bowl Sets |
| Power Source | No |
| Warranty | I make the best rice ever now. I use jasmine rice. Rinse 2 cups rice. Add 2 cups water. Cover. Heat pot with rice and water on low for 3 minutes to get pot ready for high heat. After 3 minutes on low bring up to high and wait for it to boil. Once boiling turn burner on lowest setting for 15 min. After 15 min are up turn burner off and let rice sit covered for 15 minutes. Do not lift lid until done. Rice will be just right. Can add salt, butter, olive oil if you like. |
The Premium Stone Bowls are stoneware made from clay. Stoneware is defined as ceramics fired at about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F) and glazed. “Stone Bowl” is the common North American name for this type of bowl, directly translated from “Dol Sot” bibimbap. Stone Bowls are made to be porous to retain heat for a longer time. However, lower quality bowls are permeable to water also. Dish detergent or other materials can enter and remain in the pores making them unsanitary. Our Premium Stone Bowls are not permeable to water, though still breathable, because they are made with finer clay and glaze-fired twice using natural glaze, unlike the ones often used in restaurants in North America. Also, they are much more durable and long-lasting compared to regular stone bowls. For crunchy rice at the bottom, coat the bowl with vegetable oil or sesame oil (coating is optional) and cook on STOVE TOP (oven will not work) on LOW heat for 15-20 min or until the crusty bottom is formed. Stone Bowls are good not only for Bibimbap but also soups (Tang’s) and stews (Jji gae): such as spicy pork bone soup (Gam Ja Tang), beef short rib soup (Gal Bi Tang), ginseng chicken soup (Sam Gye Tang), spicy tofu stew (soon Du Bu Jji Gae), soybean paste stew (Dwen Jang Jji Gae), kimchi stew (Kimchi Jji Gae)..
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