porkwah Posted May 18, 2014 Share Posted May 18, 2014 where can i buy small clay pots in NYC? (i don't need anything fancy - just cooking some things from fucia dunlop's book.) 1 Quote Link to post Share on other sites
Suzanne F Posted May 19, 2014 Share Posted May 19, 2014 You can get Chinese sand pots in just about any Chinatown. Is that what you mean? Also: Despana may have Spanish ones, and the North African place in Chelsea Market (almost at the Tenth Ave. end), they used to have tagines. (I forget if they're still there.) Quote Link to post Share on other sites
Anthony Bonner Posted May 19, 2014 Share Posted May 19, 2014 Despana has plenty of clay pots - but most of them are low height. Quote Link to post Share on other sites
joethefoodie Posted May 19, 2014 Share Posted May 19, 2014 Despana has plenty of clay pots - but most of them are low height. Yeah, Despana's clay are cazuelas - I don't think what the OP is looking for. All along E. Broadway, Canal, Grand etc. - stop into any restaurant supply/kitchenware shop. The small clay pots are like $6. One of the places I order in from basically gives you the clay pot if you order one of their rice dishes. 1 Quote Link to post Share on other sites
AaronS Posted May 19, 2014 Share Posted May 19, 2014 if you want a japanese one the meat hook/brooklyn kitchen has them. Quote Link to post Share on other sites
mongo_jones Posted December 19, 2020 Share Posted December 19, 2020 please don't hate me because my new pots are beautiful. 1 Quote Link to post Share on other sites
Sneakeater Posted December 19, 2020 Share Posted December 19, 2020 Wow those are beautiful pots. Quote Link to post Share on other sites
Sneakeater Posted December 19, 2020 Share Posted December 19, 2020 Will they crack in the cold weather? Quote Link to post Share on other sites
Sneakeater Posted December 19, 2020 Share Posted December 19, 2020 If my wife saw those, she'd immediately need them. Those are like EXACTLY what she liked. Quote Link to post Share on other sites
mongo_jones Posted December 19, 2020 Share Posted December 19, 2020 there's a video at the end of the twitter thread that shows how they're made. Quote Link to post Share on other sites
joethefoodie Posted December 19, 2020 Share Posted December 19, 2020 Lovely. Do you have to be super careful with thermal shock, or are they in some way "cured" of that? Quote Link to post Share on other sites
mongo_jones Posted December 19, 2020 Share Posted December 19, 2020 they say to cook only gravy/liquid-based dishes for the first four or five times but that's as much seasoning as is required. and of course you heat them up slowly (they return the favour by holding the heat for much longer). i'm not going to be setting them down on cold or wet surfaces after taking them off the stove to find out though. https://www.instagram.com/p/CI9Jc_VlsAd/ Quote Link to post Share on other sites
Sneakeater Posted December 19, 2020 Share Posted December 19, 2020 I thought all you had out there were cold wet surfaces. Quote Link to post Share on other sites
voyager Posted December 20, 2020 Share Posted December 20, 2020 My clay experience = French, Italian. Spanish. Latin American, most of which is much more rustic than these pieces. But my rule is thump it on the side/rim. It should kind of "ring'. It if goes "thunk", it may/probably has a crack. Even hairline cracks can cause a seemingly good pot to implode with dry heat. This is from my totally unverified "notebook", aka, my closely held lore. Quote Link to post Share on other sites
mongo_jones Posted December 20, 2020 Share Posted December 20, 2020 1 hour ago, Sneakeater said: I thought all you had out there were cold wet surfaces. our new house has a few indoor rooms. Quote Link to post Share on other sites
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