Ddukbaegi or known as Dolsot, the Korean earthenware pot is traditionally used to cook and serve Korean soup (guk) and stew (jjigae). It can be also used to cook rice and make dolsot bibimbap, rice pilaf, miso soup, ramen, and shabu shabu. The ceramic pot retains heat, so it keeps food warm for a long time. It can be heated to a searing temperature and continues cooking as you eat. Made with finer clay, these stoneware are fired twice at about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F) and glazed using natural glaze. They can be used either in microwaves or on stove tops. Dishwasher safe. They are commercial grade posts more durable and lasting longer.
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