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Dolsot Recommendations?

By thelittlechef7
May 28, 2014 in Kitchen Consumer

https://forums.egullet.org/topic/148545-dolsot-recommendations/

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thelittlechef7

Posted May 28, 2014

Dolsot is the stone bowl many "sizzling" Korean dishes are served in. Some are made of ceramic nowawdays. I was wondering if anyone here had experience using them? I'm looking to get one and wondering if there's a recommended brand or material for maximum heat retention. I've never used one before, but I assume they are preheated in an oven before adding food such as bibimbap, or perhaps foods such as stews and soups are cooked directly in them?

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