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Yin-Yang Hot Pot (Heavy Gauge Stainless Steel)
$145$0
A luxury hotpot to last a lifetime
This stainless-steel "yin-yang" hotpot is custom made for The Mala Market in Sichuan. Unlike other metal hotpots found in the U.S., this substantial and sturdy pot is made from premium, triple-layer stainless steel, weighs in at almost 5 pounds, and holds enough broth and ingredients to feed a small crowd. Elegant and unique yet tough, this hotpot is built to last a lifetime without discoloration, dents, wobbly handles or leakage.
While there are countless variations on hotpot across China, the most popular nowadays, whether inside or outside China, is Sichuan mala hotpot—the numbing-and-spicy cauldron that stormed out of Chongqing only a few decades ago and has since conquered the world. Everyone sits around the communal pot of boiling broth and cooks their own morsels from a large array of meat, fish, tofu, vegetables, noodles and more. Hotpot is an instant party where your guests do the cooking!
While the broth for mala hotpot—based on oil or beef tallow, doubanjiang, hot chilies and Sichuan pepper—may be intimidating to the spice averse, those of us outside Chongqing and Sichuan usually order a split pot with mala broth on one side and a mushroom, herbal, tomato or mild bone broth on the other. The yin-yang split pot offers the best of both worlds and allows everyone to enjoy the hotpot experience.
Considered a medium pot, this hotpot serves 2-4 people comfortably and is designed for up to 6 people.
Recommended by The New York Times’s Wirecutter review site: "A gorgeous split hot pot: This beautiful pot is pricey, but for any household that makes a communal meal often—or entertains with it—this piece is a worthwhile splurge."
Craft + Process
Made by a company in Sichuan that specializes in pots for hotpot restaurants, this hotpot is made of triple-layer 18/10 stainless steel, making it highly durable, non-reactive and food-safe. It features a hammered edge around the top of the pot and decorative "ear" handles that are securely bolted to the sides and stay cool when the hotpot is in use. It is brushed stainless on the inside and highly polished on the outside.
The secure, invisibly welded yin-yang divider separates the pot so it can be used for two different soups, often one spicy and one mild. Or perhaps one for omnivores and one for vegetarians.
This pot can be used with either a gas heat source or an induction burner. It is made of induction-compatible magnetic steel with an 8-inch diameter flat bottom. (See more on choosing a heat source below.)
There you will find recipes for making Sichuan, Yunnan, Guizhou and Hainan styles of hotpot. They walk you through creating the broth from scratch, choosing the ingredients to dunk in the broth, and creating the sauces to dip the cooked ingredients in. Homemade broth is perfect for special occasions or restricted diets, but you can also do as most people do and buy a readymade base for hotpot, because the good ones are truly as close as you can get to restaurant taste.
The soup bowl of this pot has an inner diameter of 13 inches, and each side has a capacity of 8 cups (about 2 liters) of soup broth, for 4 liters total. That is the total it will hold, but you will fill the pot only partially full when making hotpot, starting off with about 6 cups broth per side. (As the broth boils away, top it off with additional broth or boiling water from a kettle throughout your meal.)
Choosing a burner:
Once you have the pot, you will need a heat source to keep it all bubbling away at the table as you eat. There are two basic choices in portable burners:
Portable gas stove: Gas burners are fueled by canisters of butane, which are cheap and easy to find at Asian markets or online. Going the gas route means you get an actual, easily monitored and adjusted flame, and there is no unsightly and troublesome cord snaking out from the pot to the wall. We like the Iwatani brand of gas burner, found at Amazon and elsewhere.
Portable induction cooktop: These are cleaner and safer burning, with no need for fuel. However, you must plug them into a nearby electrical outlet. Because the yin-yang hotpot is rather large and wide, we recommend a high-power induction cooktop of at least 1,800 watts that can accommodate a pot with an 8-inch diameter flat bottom. We have found the Duxtop brand to work well with it.
Size + Materials
Materials: Made entirely of food-safe, non-reactive 18/10 stainless steel
Size: 19 x 15 x 4.5 inches; flat bottom measures 8 inches in diameter. Bowl holds 4 liters when full. Serves up to 6 people.
Cookware Return Policy
Please read product description and size carefully, as we must charge a restocking fee on cookware returns.
Here you'll find a guide to serving and enjoying hotpot the way they do in Sichuan as well as recipes for wildly diverse broths from Sichuan, Yunnan, Guizhou and Hainan provinces.
This recipe is for the classic spicy and numbing mala broth with beef tallow; it also includes a general guide to ingredients to cook in a hotpot and dipping sauces to serve with it
This recipe is for Yunnan's famed mushroom hotpot, which features both a mushroom broth and wild mushrooms as the featured ingredient; it is ideal served as a mild option along with a mala broth in a split pot
Hainan Island's specialty hotpot features whole chicken and coconuts, to which you can add other ingredients as you wish; taking it as inspiration, basically any brothy soup can be served as hotpot!
