I cannot seem to figure out what one of these things is called. It's an 1/8" thick as fuck pot that we use exclusively to cook rice.
Closest I got was "Dutch oven", but those seem to be thinner.
This is made out of cast steel, probably stainless. 9" diameter, 3" high.
stockpot / pot
I got bored and reproduced it in a CAD application.
>>9266770
Well, that doesn't really help me find this particular variety of pot.
Suppose I tried to go online and find it, that shit's impossible.
I'm moving soon and I think I'd benefit from having a thicc pot for various purposes, but I doubt the place I'm going to will just have random Asian stores that stock thicc pots.
>>9266803
Just visit restaurant supply places and find a heavy steel stock pot or whatever looks similar.
>>9266759
It's a Nabe
>>9266819
Yeah. That's pretty similar in design.
https://www.amazon.co.jp/dp/B0007QOX0A
That is some thicc gauge right there. Three ply stainless-aluminum.
>>9266811
On the more reasonable to acquire side, I guess I'll check those places out first
>>9266759
http://www.imusausa.com/portfolio-items/cast-aluminum-natural-caldero-2qt-2-6qt-3-7qt-4-8qt-6-9qt-11-6qt-17-9qt-26-8qt/
Caldero
>>9266948
Nice. That's pretty exact
>>9267019
>>9266948
caldero pretty much just means cauldron or pot
most cultures have a similar sort of cookware and everyone will call it something different
there are dutch ovens that look like that and casserole/cassoulet dishes that look like that. The wide shallow design is good for rice dishes like chelow, which is probably why you associate it with rice.