So when I was at the Asian market the other day, I noticed that they had these really nice brown glazed earthenware pots. They probably held about 1-2 gallons, semi-round shape, with a large handle (kyuusu-like) on one side, and a "nub" type of handle on the other side.
Is something like this for making kim chee, or other types of dishes? Just curious, they were only $20 and seemed like a decent vessel to do something on a large scale.
Yeah I think it's called some sort of herbal medicine pot. But a lot Cantonese soups are pretty much herbal medicine soups (with meat) anyway Usually 1 serving of herbal medicine would be of much smaller size, and this may be used for family size, so usually not for treating serious diseases, but for "tonic soups". But oh I thought it would cost like $8