These authentic Stone Bowls - Dolsots 돌솥 , are the real deal, imported straight from Korea. The bowls are made out of solid granite with a stainless steel band for reinforcement, and are extensively used in Korean cooking. They are very durable and retain heat well, and come with their own wooden trivet.
Since the bowls can be heated, when rice is placed in them they can produce an incredible balance between crunchy and soft in such dishes such as Bibimbap.
| Item Number: | KOR-2302-07 |
| Dimensions (inches): | |
| Length: | 7.0 |
| Width: | 7.0 |
| Height: | 3.15 |
| Capacity: | 32 oz |
| How we measure |
Appearance
In their natural state, these bowls are light in color, however they need to be cured before its first use which will cause it to turn a darker shade of grey, but still maintain their beautiful stone pattern resembling granite.
Since they are made of natural stone, they can vary in color and hue from each other depending to the exact composition of the minerals in the stone, and therefore making each piece unique.
As with most handmade products by artisans around the world, the pieces may have slight imperfections in the form or finish of the materials, however, these imperfection do not compromise the aesthetics or functionality of the pieces and are considered normal and to be expected.
USE
These bowls are quite sturdy and due to the natural stone, they conserve and conduct heat very well. The bowls can be heated on the stovetop (gas, electric, or glass), and can be put in the oven. Due to the metal band, DO NOT use the bowl in a microwave.
Do not submit the bowls to drastic temperature changes. Allow the bowls to adjust slowly to heat, heating them slowly until they are hot, either on the stove or in the oven. Likewise, you should also allow the pieces to adjust to room temperature before washing or storing them, and never sit a hot pot on a cold surface such as granite or tile.
The bowl can get very hot and retain heat for a long period of time, so be careful in handling a hot pot, and always place the bowl in its trivet to prevent damage to your dining table.
One of the favorite uses for stone bowls are for the serving of Dolsot Bibimbap (돌솥 비빔밥), which literally means mixed rice, and is a dish consisting of steamed rice, precooked vegetables, and optional meat. The stone bowls are coated with sesame oil, and then the pre-cooked ingredients are placed in the bowl and heated. After a while, you will be reworded by crispy crackling rice on the bottom to mike with the assorted Korean side dishes on the top, and my favorite, the egg.
CARE
For cleaning, avoid using the dishwasher, hand washing is recommended by adding coarse salt and boiling water, and use hard bristles brush to scrub the bowl. If it is heavily soiled, you can also fill the bowl with warm, soapy water, and allow it to soak briefly before washing, then scrubbing lightly with a sponge or soft cloth. Avoid strongly scented soaps or all together since soap can impart a flavor the stone. Make sure the bowls are thoroughly dry before storing, and give them a coating of sesame oil on the inside.
Since the bowl is made of natural stone, sometimes cracks can develop with use, however these cracks do not necessarily render the bowls useless. If these cracks appear, fill the bowl with broth and begin heating the bowl until it boils. It might leak a bit, however, after a while the crack should seal and you should be able to use it again. Obviously if the crack is too large, you will need to replace the bowl.
The stone bowl needs to be cured the first time before it is used. Start the process by scrubbing the bowl thoroughly with water making sure to get rid of any residual dust from the manufacturing process. Fill the bowl with rice water, which is the white water that results after washing rice and heat it on the stovetop on a low medium heat, gradually increasing the temperature and simmer for 10 minutes. When cool, empty out the water and rinse it again. Blot the bowl dry with a dishcloth or paper towel, the bowl will naturally absorb the remaining water and dry on its own after a few minutes. When dry, wipe the bowl with a generous amount of edible oil (preferably sesame) with a paper towel or pastry brush on the inside of the bowl until it stops absorbing the oil. Wipe off any excess, and your bowl is ready for use. Rinse it thoroughly to use.
Please note that the coloration will change after curing.
