On 3/23/2017 at 0:27 AM, Chris Hennes said:Quality in what sense? As far as I am concerned, quality in cookware is the ability to do the job you need it for. What do you hope to gain with a different construction?
Well, some answers are below.
I'm also of the belief that a heavier pot on my dining table, with a bunch of people sticking stuff into it, might be more stable.
On 3/23/2017 at 1:48 AM, Thanks for the Crepes said:durability in what should be durable goods lately.
I'm sort of about the same thinking.
On 3/23/2017 at 2:51 AM, liuzhou said:
Having gone through three or four hotpot pans over the last few years and had them wear through and develop holes, I'm going to disagree. I have recycled a couple as plant pots - one is full of vigourously growing mint at the moment.
Not so. Dry hot pots are very common. There is a recipe for one example here. The author of this recipe cooks it in a wok then transfers the finished dish to a serving plate, but I've never seen that done here in China. It is cooked and served in a regular hotpot pan on an induction heater or burner as normal .
Hot pots, dry or wet, are mainly winter dishes and in unheated homes in the south (i.e. most) the food would be ice cold in minutes if re-plated without a heat source. Hot pots are pretty much the only way to get a hot meal in the worst of the winter, Hence their popularity.
Thanks, Li.
This restaurant, which opened a year or so ago, is all dry hot pot...MaLa Project.
