Quick Fix: How to season a Stone Bowl (Korean Dolsot)
Two Granite Stone Dolsot Bowls by Spiceberry Home with lid and rustic wood trivet base. These bowls are commonly used for Korean Cooking and Recipes especially Rice Bibimbap. You can also use it to prepare all types of casseroles and more. Dolsot Bibimbap (dolsot meaning "stone pot"), is served in a very hot stone bowl with rice, vegetables, meat dishes and often a raw egg yolk, which cooks as the ingredients are mixed tableside. The bowl is so hot that anything that touches it sizzles for minutes. Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil, making the layer of the rice touching the bowl golden brown and crisp. Gojujung, a Korean chili paste, is the traditional condiment. These are individual size bowls, about 9 pounds each (including the lid), 8-1/4 Inches (18cm) across on top x 5 tall outside dimension to the top of the lid. 32 Ounce capacity. Important Note: Keep in mind that these rustic bowls are made of natural stone. Any inclusions, irregularities, stone fault lines, or differences in pattern should be considered normal, and are not defects. Sandpaper can be used to clean up any details as desired. Also, the bowls will darken after first oiling and use. Easy to clean with salt and water. We usually preheat the empty bowls in a 450-deg oven then place on the gas stovetop burner to finish. Electric stovetop burners are not recommended. If a gas flame is not available, you can heat in the oven and work quickly, or perhaps reheat full for good, if not quite as crunchy, results.
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