How to Season and Care for Your Korean Stone Pot (Dolsot)

Why a stone pot needs a little love first

A Korean stone pot, or dolsot, is made from natural stone that holds heat long after it leaves the stove. That is what gives bibimbap its sizzling crust of crispy rice at the bottom. Before it can do that well, the pot needs seasoning, plus a few simple habits to last for years.

Before the first use: season it

Seasoning fills the tiny pores in the stone so the pot cooks evenly and resists cracking.

1. Rinse the pot with water, or rice water if you have it, and dry it.
2. Rub a thin layer of cooking oil over the inside with a paper towel.
3. Fill it about two thirds with water and bring it to a gentle simmer on low to medium heat for around ten minutes.
4. Tip the water out, let the pot cool on its own, and dry it fully.

Some cooks like to simmer a little rice porridge or plain rice for the first cook. It helps the seasoning settle in.

Everyday use

• Always cook on low to medium heat. Stone holds heat, so it does not need a roaring flame.
• Never heat the pot empty. Add your ingredients or a little liquid first.
• Use the hot pot grip or a cloth when you move it. It stays hot far longer than metal.

The one mistake to avoid: thermal shock

Stone cracks when it changes temperature too fast. A hot pot hitting cold water is the quickest way to ruin it. Let the pot cool down on its own before you rinse or soak it, and never put a hot dolsot straight into the sink.

Cleaning

Hand washing is best. Use a soft sponge, skip the harsh detergent, and avoid metal scourers that scratch. Dry the pot completely before you put it away so it does not hold moisture. A quick soak in warm water loosens stuck rice, once the pot has cooled.

Now make something in it

The classic first dish is bibimbap: rice topped with vegetables, meat, and an egg, finished in the hot pot so the bottom layer turns golden and crisp. Follow our bibimbap recipe to put your pot to work.

Looking for the pot itself? Our Korean Stone Pot Set comes with the pot, lid, and hot pot grip, ready to season and cook.