Jon B. Posted December 6, 2016 Report Share Posted December 6, 2016 A few years ago I saw a video by Chef Ming Tsai for a ceramic rice cooker called a Donabe Kamado-San and just had to have one. These have been made in Japan since the early 1800's and are still made by hand by the same company in Iga, Japan Check out some history. How it is Made. Never could cook rice worth a darn but now I cook it about once a week. Have not screwed it up yet. Recently a friend on the Primo forum and a great chef, gracoman, posted a topic on a clay/ceramic dutch oven made in Colombia, called La Chamba. (Video) He recently purchased a few pieces and was very impressed with the appearance, quality and their performance. And of course.......................I just had to have one!!!!! And it just happens to fit perfectly in the 19"KK TT. This past weekend, I smoked a couple chuck roasts on the KK and then use them to make a beef stew in the La Chamba. It was a fun cook and the new pot worked wonderfully. (picture before carrots & mushrooms & other goodies) I have plenty of cast iron but this ceramic cookware is in a class of it's own in appearance and history. If anyone is interested, Ancient Cookware is offering a 10% discount on orders placed before the end of December (I have no affiliation with them). PM me for the discount code. 5 Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted December 6, 2016 Report Share Posted December 6, 2016 Interesting! Thanks for starting this Thread Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 6, 2016 Report Share Posted December 6, 2016 Great work, Jon and the cookware sure is appealing. Quote Link to comment Share on other sites More sharing options...
ckreef Posted December 6, 2016 Report Share Posted December 6, 2016 @Jon B. Don't show me stuff like that. Especially when it fits perfectly in the 19" TT. What are trying to do get me to spend my money. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 6, 2016 Report Share Posted December 6, 2016 (edited) As I recall, Syzygies is a big fan of those La Chambra pots and has posted about them, too. Edited December 6, 2016 by tony b 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 7, 2016 Report Share Posted December 7, 2016 (edited) 38 minutes ago, tony b said: As I recall, Syzygies is a big fan of those La Chambra pots and has posted about them, too. Maybe he will chime in. Edited December 7, 2016 by MacKenzie Quote Link to comment Share on other sites More sharing options...
tinyfish Posted December 7, 2016 Report Share Posted December 7, 2016 Very nice cookware. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 7, 2016 Report Share Posted December 7, 2016 Looks great did you find a taste difference between this and cast ironSent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Jon B. Posted December 7, 2016 Author Report Share Posted December 7, 2016 (edited) 1 hour ago, Aussie Ora said: Looks great did you find a taste difference between this and cast iron Sent from my SM-P600 using Tapatalk No I didn't. This was my first cook in the new pot. The meat was smoked strong with hickory and I used a lot of onions & garlic. Cooked it for 6 hours at 250*F/ 121*C. After I washed the new pot (like cast iron - very little soap) , there was no lingering odor from the cook. I did cook in the oven. Not sure if the the pot would take on the smoke taste/smell if used in the KK??? My cast iron is well seasoned and I don't notice any lingering taste/odors when using it either. I did transport the finished stew in the new La Chamba pot to another house for dinner and it held the food temp like a heat soaked KK. Not thinking it is any better than a CI dutch oven........but it sure is pretty !!!!!! PS - It did clean up easier than my cast iron - FYI Edited December 7, 2016 by Jon B. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 7, 2016 Report Share Posted December 7, 2016 No I didn't. This was my first cook in the new pot. The meat was smoked strong with hickory and I used a lot of onions & garlic. Cooked it for 6 hours at 250*F/ 121*C. After I washed the new pot (like cast iron - very little soap) , there was no lingering odor from the cook. I did cook in the oven. Not sure if the the pot would take on the smoke taste/smell if used in the KK??? My cast iron is well seasoned and I don't notice any lingering taste/odors when using it either. I did transport the finished stew in the new La Chamba pot to another house for dinner and it held the food temp like a heat soaked KK. Not thinking it is any better than a CI dutch oven........but it sure is pretty !!!!!! PS - It did clean up easier than my cast iron - FYI Cool wasn't thinking if it was better than ci just wondering if there was a subtle difference but they do look good and I'm assuming they way less than ci if so that's a good thing Sent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 10, 2019 Report Share Posted April 10, 2019 On 12/6/2016 at 4:08 PM, Jon B. said: A few years ago I saw a video by Chef Ming Tsai for a ceramic rice cooker called a Donabe Kamado-San and just had to have one. These have been made in Japan since the early 1800's and are still made by hand by the same company in Iga, Japan Check out some history. How it is Made. Never could cook rice worth a darn but now I cook it about once a week. Have not screwed it up yet. When I first saw this post I thought there would be no point in buying a donabe kamado-san. I had no problem cooking rice and thought "how much??!" when I saw the cost of the pot. However, slowly, slowly I got drawn in and I finally bought one direct from Japan a couple of months ago. Well....I have to say that the rice does come out lovely and extra fluffy. Definitely better than my non-donabe efforts. Plus there is a range of recipes for cooking seafood and meat in with the rice that I really must try. Thanks for setting us off on this path @Jon B.. 2 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted April 10, 2019 Author Report Share Posted April 10, 2019 26 minutes ago, tekobo said: When I first saw this post I thought there would be no point in buying a donabe kamado-san. I had no problem cooking rice and thought "how much??!" when I saw the cost of the pot. However, slowly, slowly I got drawn in and I finally bought one direct from Japan a couple of months ago. Well....I have to say that the rice does come out lovely and extra fluffy. Definitely better than my non-donabe efforts. Plus there is a range of recipes for cooking seafood and meat in with the rice that I really must try. Thanks for setting us off on this path @Jon B.. @tekobo I can't remember what cooking forum and who on it...........first posted the video of the rice cooker but I need to thank them!!!! At first, I was like you and said.........big $$$ for a rice cooker but I was so bad at cooking rice I had to try something. We usually use chicken stock and try all different kinds of rice. We season the stock with different seasonings before soaking the rice in the cooker. Stir in mixed veggies, seafood and/or meat after cooking the rice. Makes a wonderful meal and great leftovers. Enjoy!!!!!!!! 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 10, 2019 Report Share Posted April 10, 2019 I love mine. But, I didn't spend nearly that much on mine. There are good, cheaper alternatives on Amazon. Here's the one that I got. https://smile.amazon.com/gp/product/B00C7SIGUO This one gets good ratings and is a bit cheaper than mine. https://smile.amazon.com/dp/B01KNKNVDE 2 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted April 10, 2019 Author Report Share Posted April 10, 2019 48 minutes ago, tony b said: I love mine. But, I didn't spend nearly that much on mine. There are good, cheaper alternatives on Amazon. Here's the one that I got. Now he tells us........................ 1 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 10, 2019 Report Share Posted April 10, 2019 11 minutes ago, Jon B. said: Now he tells us........................ There was such a bewildering variety available that I decided to go to the source and buy what looked most "original". I'm hooked now and am planning to try out some of the rice recipes that I found in this book: Donabe: Classic and Modern Japanese Clay Pot Cooking by Amazon.com Learn more: https://www.amazon.com/dp/1607746999/ref=cm_sw_em_r_mt_dp_U_0QHRCbQR85A39 I see more donabe pots in my future but will remember to consult @tony b first!!! 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 10, 2019 Report Share Posted April 10, 2019 1 hour ago, tekobo said: I see more donabe pots in my future but will remember to consult @tony b first!!! I'm no expert; just cheap! Quote Link to comment Share on other sites More sharing options...
tony b Posted April 10, 2019 Report Share Posted April 10, 2019 1 hour ago, tekobo said: I'm hooked now and am planning to try out some of the rice recipes that I found in this book: Donabe: Classic and Modern Japanese Clay Pot Cooking Not sure that I'm ready to jump into the deep end of this pool just yet! 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 10, 2019 Report Share Posted April 10, 2019 Why did you all have to bring this post back up? I had forgotten all about it. This kind of cookware is right up my alley. 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 11, 2019 Report Share Posted April 11, 2019 (edited) Better start saving CK. Edited April 11, 2019 by MacKenzie Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 11, 2019 Report Share Posted April 11, 2019 1 hour ago, MacKenzie said: Better start saving CK. I already put a few more pennies in the jar after posting my last reply 2 Quote Link to comment Share on other sites More sharing options...
