The sandpot is a pot made of ceramic with a clay body.Sometimes it is partially glazed.

Relying on the characteristics of therecipethere are dishes like chicken in a sandpot,mutton,and fish head in a sandpot.The fish headand so on.

Features:

Strong heat retention capacity.

It has a porous texture, capable of absorbing and releasing food flavors to some extent.

When just purchased, it needs to be treated (e.g., boiled with washing rice water) to prevent easy breakage.

Not resistant to temperature changes; mainly used for low heat slow cooking.

Maintenance of the sandpot

The sandpot is made from various materials such as quartz, feldspar, and clay, then fired at high temperatures, forming a glass-like body.This glass-like material has poor adaptability to temperature changes.Sudden heating or cooling can cause rapid expansion or contraction, leading to cracks.In light of the characteristics of the sandpot, several points should be noted during use:

1. Gradually increase the heat; avoid sudden intense heating on high flame, to prevent explosion.

2. After cooking is done, raise the pot with a wooden strip when turning off the fire to allow even cooling and slow down the cooling process to prevent shrinkage cracks.Alternatively, for pots of appropriate size, you can make an iron ring; after removing from heat, place the sandpot on this ring so that its bottom does not touch the ground directly, allowing it to cool naturally to extend its life.

3. Newly purchased sandpots often leak due to many small pores.For the first use of a new pot, it is best to cook porridge or thinrice. After consumption, do not clean immediately; instead, place it near the stove to dry out any remaining contents and seal the tiny pores. Then wash it.This will prevent the sandpot from leaking.