so, i’ve really gotten into korean cooking and stir fries/soups in general but i live alone and my regular small metal pot is kinda too big and gets cold quickly (plus the fact that you are supposed to eat from a ttukbaegi is super handy). i wanted to invest in an earthenware pot, maybe a ttukbaegi or a donabe but idk which capacity would be enough for my veggie-heavy soups + what’s more important, a lid or deeper pot? there’s also the question of a cast iron bowl… i found a few options:
1. this one would be perfect but i’m not sure if the ~17 oz capacity is enough for me
2. the classic, no lid though 24 oz capacity? are they okay?
3. this one is actually cast iron, dunno if that’s better or not, 33 oz
by atomsofcinnamon
3 Comments
Get a ceramic donabe. Don’t stress about the size
I bought [this one](https://a.co/d/3GsPXhC) with 44 oz capacity. I mostly make kimchi-jjigae, and find it to be enough to eat about half (with rice) and then save the other half for later.
Did you use Chat gpt to make this ?