On the way back from a trek in Patagonia, jsetla was very impressed with the bowls at a tiny restaurant in Puerto Natales, Chile (pictured). The soups arrived boiling vigorously in their bowls, and continued to bubble at the table for a couple minutes more, but amazingly, the rims were cool enough to touch. The vessels in question were half an inch thick, jsetla tells Chowhound, and looked like wood but felt ceramic. What were they?
Some Asian restaurants serve boiling-hot soup in stone or ceramic bowls, thimes points out; paulj notes that they’re often for sale at Korean markets. Chemicalkinetics bought a Korean granite stone bowl, and while he only used it a few times, it looks great on display in the kitchen.
Clay cazuelas also keep their contents boiling after leaving the heat. “Years ago I had, in Ecuador, gambas al ajillo (shrimp in garlic oil) that bubbled at the table for some time,” says paulj. Sounds to Gio like it could have been a clay vessel from Colombia, the likely source for jsetla’s bowls, too.
Discuss: what kind of bowl did this?