I bought a Chinese sand pot last night from Kam Man. I haven’t used one for many moons. When I used to live in my condo, I didn’t own a rice cooker and always cooked rice in a single person sand pot. It just taste so different.. so much better! I literally ate plain rice out of the pot as a snack!
I spent this evening curing the pot for first use. I was heavily debating about making a 煲仔飯 tonight but it’s getting late. I’m still curing the pot so this venture will have to wait till tomorrow.
I didn’t do much beside just soaking it water for a few hours. Now I am drying the sand pot. I even bought a piece of metal thing for cooking this style. Don’t ask me why. It’s just how I was taught. If you don’t separate the direct heat, it will be an uneven cooking and may cause the rice to burn in the bottom center. Also, it’s not a good idea to use wicked high heat quickly when cooking with clay pots. The cooking should be a gradual change in temperature.
There was actually one time that I didn’t listen. I ended up cracking a 20 year old pot. Ooops! I sure was glad that I didn’t get whipped by the duster! Good thing these sand pots are not expensive.
The one I bought was less than $7! The metal thingamajig was less than $3. Now, this is much more affordable than a rice cooker! Ya, I know.. not everyone knows how to cook rice on the stove top. Isn’t it exhilarating to have a yummy bowl of rice?
Sand pot is termed this way because of the exterior texture of the pot rather than the type of clay used. The interior is glazed to keep the moisture and flavor in, as well as for preventing odors from previous cooking adventures to seep in. It is also not recommended to use detergent to wash clay pots because the it can alter the flavor of the food. Keep a box of baking soda handy!