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Found on Gardenweb: Cooking at home or in small restaurants is almost always done over gas flame. These pots are put right on the burner, with liquid in them, then the ingredients for the soup or stew are added. liquid boils furiously for a few minutes, then the pot is taken off the flame, put on a heat proof fitted plate and served. The liquid continues to boil for several minutes from the retained heat, and the meal is piping hot down to the last mouthful

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Q: Can you cook with Korean earthen bowl?
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