Clay Pot, Rice Cooker & Mongolian Fire Pot
Cooking Equipments

Clay Pot:

Also know as the sand-pot or Chinese casserole, this earthenware cooking utensil must have preceded the cast iron pot by thousands of years. Several shapes and sizes are available, and most are glazed on the inside only. They are not expensive and can be bought in Asian or Chinese stores. With care the pots can be used on top of the stove, where they retain an even heat. They are, however, fairly fragile, and are prone to crack easily.

Rice Cooker:

Electric rice cookers work extremely well and are worth investing in if you cook a lot of rice. However, a good-sized, deep heavy-based saucepan with a tight-fitting lid is just as suitable for this purpose.

Mongolian Fire Pot:

Also know as a Chinese hot pot or steamboat (in Singapore), this is not unlike a fondue pot, in that it allows food to be cooked at the table. The design is different from that of a fondue, however, as it consists of a central funnel, which is filled with burning charcoal, surrounded by a moat in which hot stock is placed. the pot is placed in the centre of the table and guests cook small pieces of meat and vegetable in the hot stock. Once these are all cooked and eaten, the stock is served as a soup. There are several different models available, the most expensive being made of brass, while the cheaper ones are made of aluminum or stainless steel.