Seoul Kitchen Korean Premium DOLSOT with Lid, Stone Bowl, Ceramic Pot, Stone Pot for Bibimbap Soup Jjigae Korean Food (Large 34oz)

Few chips in the glaze around the seam of the lid. Apart from that has held heat well and done it’s job

I like this ttukbaegi. I use it mainly for soups with dumplings, and also for cooking rice, but it can be used for so much more.People may gasp and disagree with my rice method, but I simply use the knuckle method of rice to water ratio. However for measuring rice I use a bone china place setting side bowl that is actually a perfect Go measure for the rice (180ml, or just over 6 ounces).When cooking rice in this pot I just use a convection oven and basically leave it alone. Rinse the rice. Use some stock or broth for liquid. Maybe add a few strands of saffron, maybe a small tab of butter or drizzle of oil. Put the lid on, and place in the convection oven (cold, not preheated). Set temp at 150 C or 300 F, and set oven's timer for 15 to 20 minutes. After the oven turns off, let is sit in the oven afterwards for 30 minutes to two hours. Fluff and serve, or use for some other dish like fried rice or whatever else is happening in the kitchen. I usually cook jasmine or basmati, and much less often brown and wild rice.The pot makes a nice scorched rice dish too, e.g, tahdig, nurungji, pegao; lots of names for scorched rice and it's always a treat irrespective of what name one decides to use.This pot may not be a high end premium Clean Ttukbaegi, but it is a nice ceramic pot for soups, hot-pots and rice. I like this ttukbaegi, a lot.

It is like pressure cooker, very good to cook rice or porridge.

Nice looking and very versatile. Haven't cooked on our glass top range just out of caution so can't speak to it.

Perfect for my need and cooking tofu hotpot etc. keep food hot and looks good.