Clay Pot Cooking question

[dragnlaw]

I am interested in making this dish from Woks Of Life. Shrimp Clay Pot with Garlic It looks and sounds really good. I do not want to make a huge pot of it, a serving for 1 or 2. I don't have a problem reducing the recipe (or at least I hope not) it is WHICH POT to now use. I do not have a donabe, small or big, my clay tagine is far too big, not to mention in storage.

So just a regular pot I would use for vegetables?
Have no idea why I'm stressing over this as I think that is the obvious answer, but there-you-go, my hideous inability to make a decision complex kicking in.

I can almost taste it just looking at the pictures.

 

[Badjak]

I have a clay pot, bought in Thailan and managed to get it safely into Africa in my backpack.
And yes, I had to have it, and yes, I have never used it....

Now to answer your question
I would go for enamelled cast iron, but anything will do

 

[Jade Emperor]

Yes, pretty much most vegetable pots will do. I use mine only occasionally because it’s quite large. The only thing I would recommend is that you use a ceramic pot, so any casserole dish will suffice.

 

[dragnlaw]

enamelled cast iron,

I do have one, but think it will end up serving 2

use a ceramic pot,

I have several casseroles but they are glass. Can't very well use them on a burner.
But would a diffuser work under a glass casserole dish?
Awk, just remembered my small stoneware casserole dish with my Denby dinner ware set. It's in storage and although I know the boxes that contain them there are 4 and I'd have to dig thru them all. So nope, not gonna do it.

Thanks, just need the enoki, wish I could buy just a small handful enough for the dish.

 

[dragnlaw]

I had to have it, and yes, I have never used it....

LOL, been there, done that. One reason I don't use my tagine (aside from being in storage) and rarely use my Romertopf Clay Baker it remembering to soak and, for the clay baker, using a cold oven. I always seem to want to bake something before. I'd get two if they weren't so expensive, do bread in one and birds in the other. at the same time!

 

[Jade Emperor]

That’s a strange recipe, calling for you to put the clay pot on the stove. I have never done that. I only ever use mine in the oven.

 

[dragnlaw]

Actually it is quite common in Asian cooking.
Clay tagines are on hot coals and stove tops.
Look up Japanese Donabe's
Chinese call them Clay Pots, as I believe Thai and Korean's do as well.
Like tagines, especially now-a-days, some are glazed inside, some not.

 

[Jade Emperor]

I’ve used mine over coals, on an old barbecue rack. When I think about it, it’s the same on a stovetop I guess.
Mine is glazed inside but not outside.
I certainly didn’t see a donabe on a stove top in Thailand, but I rarely saw a stove top of any kind there either.

 

[dragnlaw]

LOL, they would have put them directly on their braziers, or a rack over them, no?

 

[Jade Emperor]

Yes, exactly.

 

[dragnlaw]

LOL, so I would say that in their world it is 'stove top cooking'.

 

[Jade Emperor]

Hehe, okay you win!

 

[dragnlaw]

Ha ha, No, we both right, we both win!

It's a tie! but I want the bigger lolly-pop!

 

[Jade Emperor]

 

[dragnlaw]

Ummm, maybe not.

OK, you convinced me - you can have it.

 

[Kathleen]

Who gets what?

 

[dragnlaw]

Ohhh, fun! do you want to nibble around or do you want to nibble back and forth.