How To Season A New Claypot | A beginners guide
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- Опубліковано 30 чер 2020
- This is a different video from our usual recipes and cooking techniques videos.
I just bought a new clay pot and I am going to show you how to season a new clay pot before you use it for cooking.
With a little care, a clay pot can last you a lifetime. In this video, you'll see a 50+-year-old clay pot that my mum made my first semi-solid food in. I used it to make my 3 kids' first food as well.
Let me know if you like this type of videos and should I make more of it. - Навчання та стиль
With a little care, a clay pot will serve you for years. One of the best investments for the kitchen.
What wonderful memories that small pot has!
Yes! Let's see if it can last 3 generations 😀
This was so valuable to me! I don't have a clay pot yet, on my wish list! I love to cook and bake! Aloha and Mahalo from Maui!
A claypot is pretty useful. Thanks for dropping by 😊
Thanks, very informative!
You're welcome! 😀
I love this
thanks!
Thanks for the great video
You're welcome 😀
Please do make more of such videos as I learn so much about the proper care of my pots and woks. Appreciate your sharing.
Sure. Thanks for dropping by.
Thank you 😌🙏🇨🇦🇵🇰🌺
You're welcome 😀😀😀
I find ur videos most useful n easy
to follow
Thank you! 😀😀😀
@@BusyDaddyCooks i
Do we need to fry onions with oil even tho its gkazed insude? I thought yo said only 4 unglazed pot?
@@michaelsequriah8583 No, you do not need to fry onions with oil if you have a glazed pot. I was just demostrating what to do if you are seasoning an unglazed pot.
@@BusyDaddyCooks thanks. Keep ur cooking vudeos n other kitchen tips coming
yes please more vid like this, and what to cook in a clay pot. you had yours for 14 dollar I had mine from Japan for 140 dollars....😬
Wow. $140. Ok, more vid like this soon. 😃😃😃
Thank You, I bought my first clay pot and figured it would be nothing like cast iron or carbon steel. I take great pride and respect in all my kitchen utensils so caring for them CORRECTLY is extremely important. I have a 2, 22 year old cast iron skillets and an 18 year old carbon steel wok. All in EXCELLENT condition. Thanks Again!!
Wow... And I thought I took care of my equipment. Great to know that there is someone else like me out there 😀
Do you have any cooking in clay pot videos ?
can you do a video showing how to cook brown rice? basmati brown rice too? Thank you
Hi, sure. I'll add this to my list 😀
Hi may i ask, do we use soap, during the first scrub after soaking the pot and cover for the 12-24 hrs in water?
Hi. Do not use soap if your clay pot is unglazed as it may absorb the soap. It is fine to use soap on glazed surfaces.
I was not aware of this step. I used once to cook. Can I do the soaking and season it now?
Hi. It's only for the first time you use it. If your pot is working fine now, just continue to use it as usual.
I wish I found your video sooner before I noob-ly used the claypot without soaking it and cracking it hahaha! May I ask if you have used this claypot on an electric stove before? I heard that some claypots can be used but mine cracked. I wonder if it is the electric stove problem too
HI. You should be able to use it on an electric stove. Perhaps you should season it first 🤭🤭🤭
how would you clean off the burnt charred parts on the inside of the claypot. If it is glazed on the inside, do you just scrub it with dish washing liquid or is there a better and more effective way to clean up?
Buy some water in the clay pot. This will loosen it up
Hi, I hv just found yr video thru random searching bcuz I bought a clay pot from neighbourhood HDB shop. Its a common claypot used by hawkers to cook claypot chicken rice, cantonese porridge, etc. Only è inside is glazed but è rims and exterior are not glazed. I was told by è shop seller, to season it, cook some rice till it turns into porridge and discard it. After that, its good to go for any cooking. May I know if which method is better? Thank you in advance.
Hi, welcome to the channel.
Cooking rice is one way of doing it. Soaking it overnight is another. I prefer soaking - less work, less messy. What is important, I was told, is to hydrate the clay so that it will not crack. And you only need to do this once. The first time you use it. Hope this helps.
Hi, nice and interesting seasoning process. I would like to know whether the inner coating of the pot leak lead or not under hot flame. Is the coating safe for cooking? How is your experience so far?
Hi. There are test kits you can get to test for lead. I assumed that any recently manufactured pots would use a lead free coating. Hmm...
I mainly use it for boiling soups, braising and claypot rice dishes. And it is performing great so far.
Here’s what I learned from my research. Don’t use unfinished clay pots, especially from the U.S. and China. If you get unglazed pots, Mexico, Korea and Japan tend to have much less (natural or otherwise) occurring lead. I got a Korean pot. It’s glazed twice.
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@@BusyDaddyCooksHi it will be delicious if fry with veg so yummy tats why I change to claypot cooking
Since I m so crazy using claypot I will to buy a good quality Japan made claypot in future if found one
I have a claypot that is glazed on the inside and unglazed on the outside. After soaking it, do I need to season the outside with oil, and if yes is it just rubbing oil all over the exterior? are there any other steps needed?
Hi. No, You do not need to season the outside with oil
Hi, I just bought a Korean clay pot. And I didn’t do any seasoning like you show, I thought just wash with soap and ready to use. And when I use I see the smoke or maybe steam cam out from the pot itself is that normal?
Yes, that is normal. You should start cooking when it's hot. Don't let it smoke for too long.
I just washed mine with dishsoap and use it straightaway. It didn't crack. Maybe because it's glazed outside and inside
Yes, probably so 👍😊
Where do you go to buy them from?
It's from a small kitchen supply shop in my area. But you can find them easily online.
Hi, I saw on another video talking about seasoning the Japanese claypot, where she followed the instructions given by the product manuals - that the pot can't be left for soaking in the water because it will absorb alot of water and make it mouldy. And cant put oil to seal it because the oil will seal up the water that might be inside the pores or something. So she followed the instructed method which is boiling the rice in water until it becomes porridge and throw it away.
The methods u showed seem make sense too. Which are the better way?
Hmm... I am not sure which is better. I know of the boiling rice method. But this is the way my family has always done it.
Just chiming in as a new owner of a Japanese claypot in Singapore! I was also confused by the differences between what my pot's manual and various UA-camrs have explained, versus what I personally know of the Chinese claypots from my childhood.
It appears that Japanese claypots intended for rice, stews, and soups (eg. Kamado-san) should not be soaked in water, sealed with oil, nor used for stir frying or deep frying (presumably because the oil seeps into the pores). They are seasoned by cooking porridge or a flour-water mixture in it. They seem to only be used for recipes that involve adding liquid at the start.
In contrast, a Chinese claypot like the one in this video can indeed be soaked, be used for frying, and can probably handle dishes that don't begin with a lot of liquid. And so it follows a different seasoning process.
It seems ultimately certain Japanese claypots are meant for particular purposes, were crafted with specific properties, and have to be treated differently. I wouldn't go so far as to say this is a line between Japanese and Chinese claypots, nor between glazed or unglazed pots... My guess is that there are also Japanese claypots that can be used the same way as the one in this video. I'm no expert and would love more clarity too.
Aside, this was a great video! Would love to see more such videos about treasured cooking tools!
@@DT-ol9rz Thanks for taking the time to share you experience. I've seen both Chinese and Japanese claypots used in the same way, for the same type of cooking. They all work. I guess it all comes down to the cosmatic design.
I'm just wondering have you ever tried a crockpot before? How is cooking with a Chinese claypot different from using a crockpot? Do the results differ in any way? Cause I was going to buy a claypot, but I was told the crockpot is the same thing and I tried cooking with the crockpot and it has a ceramic pot for cooking as well. I don't really see how cooking rice in a crockpot or claypot tastes any different from using my usual Japanese tiger electronic rice cooker. I steamed some spare ribs in my metal pot on the stove and then just put it on top of the rice from the crockpot? No difference from my usual cooking except that the bottom of the crockpot produces a burnt crispy rice layer.
The crockpot is for long and slow cooking. The claypot is more versatile. You can control the heat and can also stirfry small amounts of food in it e.g. pig liver in Chinese cooking wine.
As for cooking rice, the main advantage is the crust at the bottom. You get a crispy texture mixed in with the fluffy rice. And it gives the rice a smoky flavour. Hope this helps.
@@BusyDaddyCooks The main difference is the claypot is more versatile based on what you said. Does the claypot cook rice quicker than the crockpot and what are some things i can do to make the rice taste more spectacular i guess? Cause so far, the only difference i gather from cooking in the crockpot is that there is that crispy rice layer. I've seen many dishes with Chinese sausages and Chinese broccoli in claypots and i've also seen spare ribs w/ rice inside claypots. What other dishes are enhanced by using a claypot?
@@unknownsender8705 Does the claypot cook rice quicker than the crockpot? - I'm not sure as I have not cooked rice in a crockpot before.
When it comes to cooking rice in a claypot, the bottom crispy layer is what makes it more spectacular. This is why claypot rice is so popular.
@@BusyDaddyCooks Sounds like a crockpot is about the same as a claypot. The only difference is the crockpot doesn't need to cook over a flame and it probably takes longer to cook. The crockpot took about 2.5 hrs to cook white rice from what i recall. Though i didn't exactly time it. But it looked like it took that much time and there was a crispy layer on the bottom. The only bonus is i didn't have to season it apparently to use it? Though someone else cooked in it before me though. I assume the crispy layer must be more spectacular when it's cooked over flame?
@@unknownsender8705 Yes, the crispy layer is better over flame 😀
Can use dishwashing liquid to wash after cooking it?
The material is porous so it would absorb the soap. Try using a scrub and water instead.
@@BusyDaddyCooks cannot wash with soap after cooking even the glazed type of claypot?
If it's glazed, you can.
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@@BusyDaddyCooks glazed claypot are the smooth surface inside and out correct?
Yap. Smooth surface. It is usually glazed inside or both in and outside
Where did you buy the clay pot ?
Hi. I bought it in a little kitchen equipment shop in Ang Mo Kio central, in Singapore. But you can also buy this online.
I bought a clay pot that is glazed on the outside and inside. Only the bottom and the top edges where the lid goes is not glazed. Do I still need to soak it? Edit: This pot has a brand stamped on it named fobad in English. I think the pot is made in China or Hong Kong.
Hi. You do not need to soak it if it is glazed. 😀
Link to buy. Thx
Hi. I bought it in a mom and pop, neighbourhood stall. I don't think they have an online presence and I bought it a long time ago. But you should be able to find it on online shopping sites.
If the pot is fully glazed, would you still have to soak it?
Hi. Yes, it is better to soak it.
venti, are you learning to cook now?
@@hungryfishie_ got to learn how to cook all these apples, ehe.
@@momomunsta8887 nice to see youre digesting another thing in your system beside dandelion wine
Hi i have seasoned my pot but not soak it in the water first.. now my pot now is producing something at the outside layer not sure what is it.. should I soak it and re season it?
One of the reasons for soaking the pot is to protect it from high heat during the first cook. I am glad that it did not crack.
There should be some discoloration on the inside and outside as you use it.
You can try seasoning it again.
@@BusyDaddyCooks alright.. i'll try it then i will update.. thanks!
😄👍
@@BusyDaddyCooks I have re seasoned my pot, it still the same. there is still brown droplet came out from the pot whenever I put it on the fire, even there is nothing in it.
That's probably cosmetic. It should not hinder the function of the pot
How many hours shall I soak it?
Till no more bubbles appear. About 3 hours. But it is easier to just leave it soaking overnight. 😀
My pot is not glaze inside and outside is it ok not to seasoned..
It should be ok if you do not subject it to high heat in the first few cooking sessions. Let it season naturally.
What about the lid? No oil?
There is no need to oil the lid 😁
What is the name of the shop l go buy
Hi. I am not sure what is the name of the shop. It is located in Ang Mo Kio central, between the Jubilee building and the hawker center.
Where can I order this pot?
I bought it in a kitchen supplies store in Ang Mo Kio, Singapore. This info may not be helpful if you are not from Singapore. Try Amozon, Lazada or Taobao. I just did a search on Lazada. They have some nice ones.
@@BusyDaddyCooks Hello, this pot looks good. Any shop name or address to share? Thank you
@@yanyingmoh8540 Hi. I bought this pot in a small kitchen wear shop in Ang Mo Kio Central more than 2 years ago. Unfortunately I do not have the name or address. At that time, there were many places selling it. But I have not seen anyone selling this specific brand since.
1. So does a person only need to season this once throughout the lifetime of usage or once before every usage? 2. Do i need to soak the claypot overnight in water everytime i want to use it?
1. You only need to season it once.
2. You do not need to soak the claypot overnight in water every time you want to use it
@@BusyDaddyCooks Thanks.
I used dish soap to wash them when i bought them and instantly realized it was absorbing water even through the glazing :( did i ruin my new clay pots?
No, you did not. Just continue seasoning as you would. It's fine :)
I soaked my new claypot but cooked porridge as it’s said starch will “seal”the pores. But it cracked when I used it to stir fry garlic and onions. Why is this so?
I have not heard of the starch technique. And I am not certain why it creaked. Sorry, I can be of much help here.
How is normal clay pot cooking done? Is it normally supposed to be over a low flame always? Or is it normally supposed to be on high? And can I put the pot and lid inside the oven also for cooking?
Thank you.
HI. It is normally used over a mid to low flame over a longer period of time (stewing, braising). But you can use it over high heat as well. Yes, you can put the pot and lid in the oven for cooking.
Thanks so much for the reply. Was at the Asian store earlier and was so tempted to get myself one.
Glad I could help 😀
How do we wash it usually?
If not to season again
Hi. Just wash it as you would any other pot.
Thank you for Sharing youre insight about washing it ,when i am finish with soaking it i can Cook in my earthclay pot that i bought at the store i ,i wont sacrifice IT to the gods but i Will Thank The God Of Abraham Isaac and Jacob that i Serve for the food that He Gives us and for His Love Wisdom and Knowledge how to clean IT and i Will Thank Him that The Spirit of God the Holy Spirit showed me different video's how i can clean a earthpot i want to say God Loves you and His Son Jesus Saves and the voice of the little girl in the video is beautifull ,God Bless you .📜📯
Thats why my pot crack 😂
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💖🇨🇦🇵🇰🌿💦can I get in Canada thanks 🙏 Inshallah 🌺
I am sure you can. I spent some time in Vancouver's Chinatown and they sell it there. You should be able to find it in other Chinatowns in Canada, Alternatively, there is Amazon.
I saw some video where they dont submerged the claypot in the water. They just season it with water and rice to make rice porridge.
I've seen that as well. You want to hydrate the pot and not "shock" it with sudden high heat. I think that cooking rice works because it you requires water and low heat... just my opinion.
@@BusyDaddyCooks thank you for your reply 🥰