砂锅 or 沙锅 (both shā guō) literally means 'sand pot' and is an earthernware dish used in Chinese cuisine both as a cooking utensil and serving dish. It is used for soups, casseroles etc. but mostly for one pot meals of rice with a topping of various meats, tofu or, less often, vegetarian dishes. They are also used in the preparation of herbal medicines.
They are made of a type of white clay which is impregnable to acids, alkalines or salt. Most come from two places - Foshan in Guangzhou Province and Yixing in Jiangsu Province. They are then sold all over China, including Hong Kong and Macao, as well as in south-east Asia.
Being made from baked clay, they can be fragile so require careful handling. They should never be put on a heat source when empty. Some liquid (water, stock or oil) is necessary. Otherwise, they are liable to crack.
New pots should be soaked for at least four hours then heated a few times to boil water before proper use. This 'tempers' the clay.
They can take high temperatures, but the temperature should begin low and build up slowly. When removing from the heat source, be careful to place it on a suitable mat or wooden board. Placing on a wet or cold surface can also lead to cracking.
Basically, they come in two types. The most simple is this.
Used in takeaway and home delivery outlets, the pot usually comes free. (They cost the restaurant about 1 yuan (USD $0.15).
More 'upmarket' and decorative pots are sold for home use and for serving.
They can, as you see, become discoloured with cooking use (as opposed to presentation use).
Finally, this monster is used for brewing herbal medicines.
Would be interested to see any dishes made using these.
This old post lists several of the dishes I can order for delivery.
