HERBAL CLAYPOT

This is a traditional herbal claypot specifically made to brew tonic.  It is regarded as the safest pot to cook herbal concoction for their chemical inertness and stability.  Claypots or ceramic utencils are most suitable to brew tonic as herbs may react with metal pots.

CLAY POT

If not for the increase in gas price, I would normally use clay pot to boil soup.  Soup boils in clay pot help to preserve the taste and flavor.  The pot has high heat resistance and can cook over medium-low heat for a long period of time.  They have good aeration but low heat radiation, therefore suitable for cooking long-boiled soup.

To preserve the life-span of the pot :

Soak the new pot in rice water (rinsing water) for 1-2 days to let the water blocks any small cracks or holes at the surface of the pot; or

Oil the outside of the pot and fill pot with warm water.  Leave it overnight and bring to boil over low heat.  Cool and pour away water and pot is ready for use.  This is to prevent pot from cracking easily.

"MAGIC" COOKER

The "magic" cooker (thermos) is a cooking utensil which consists of 2 containers, one inner pot (for direct heating) and a vacuum cooker (for heat-preserved cooking). The cooker works the same as vacuum flask. The vacuum layer confines the heat absorbed by the food to the container. After a short boiling period, the food can automatically continue cooking itself using the heat preserved inside.

Due to shorter heating time used, less consumption of fuel during cooking, especially these days where gas and electricity cost is forbiddingly high. Since the food keeps cooking itself automatically using the heat accumulated inside, no need to pay constant attention over the food as in traditional cooking methods.

I have been using this pot nowadays to cook my soup and it helps me save on the cost of gas.

DUTCH OVEN

The once a year big sale is on again. The Le Creuset is having a promotion of 50% off for certain products. Immediately I took this opportunity to go down to Takashimaya to shop for a dutch oven which I had set eyes on for a long time, as the prices for these branded products are hefty on normal days.

The dutch oven is a 24" wide burgundy-wine color round cast-iron pot. It is a good bargain with a price-tag of S$299.

Le Creuset has been the mainstay of French chefs since 1925. The skilled craftsmen at le Creuset had prefected enameled cast iron cookwares. The products are coated with the highest quality vitreous enamel and distributes heat more evenly.

The many good points about the oven is that it retains heat longer, which keeps food hot when serving, and ensure moisture and flavours are sealed in by the heavy, tight fitting lid. The enamel cast iron cookware can be used on the stovetop, in the oven and under the grill. The product is synonymous with style and are known for its bright colour which is a timeless classic. It is stylish enough to be taken straight from the kitchen to the table where its wide choice of colours coordinate with almost any home decor.