One of the original one-pot wonders, paella uses its wide shallow surface to encourage soccarat - the crispy rice crust at the bottom that infuses the entire pan with a depth of flavour.
Blue swimmer crab paella Source: The Chefs' Line
How can we talk about dishes named after their pot and not talk about tagine? This Moroccan clay dish is as recognisable on the dining table as in silhouette. Consisting basically of a deep plate underneath and a tall conical 'hat' on top, the tagine comes in a variety of sizes and is used to braise all manner of meats within.
An on-site taginerie dishes out slow-cooked tagines alongside zalouk, an eggplant and tomato salad. Source: Moroccan Deli-cacy
READ MORE
Goat tagine with almonds
This Balkan dish with its domed metal lid makes it perfect for cooking over wood fires, creating a little steam-oven-like environment to keep stews juicy whilst they're cooking. This multi-faceted cooking vessel doesn't just do stews either - the steamy environment is also perfect for baking bread and pastries.
Sač is a popular Balkan stew that gets its name from the clay or cast iron pot with a bell-shaped lid that it's cooked in. Source: Tammi Kwok
Somewhere in-between a North African tagine and Spain’s lovechild paella (minus the rice), cataplana also gets its name from the cookware it is prepared in. Two clam-shaped shells are hinged together during cooking to allow its contents to be steam-cooked in its own juices and flavours - similar to that of a pressure cooker. Traditionally made out of beaten copper, it was dome-shaped to allow fishermen to fill them with vegetables and spices and take them along on their fishing trips to cook their fresh seafood in over a fire.
Cataplana Source: Destination Flavour Eurovision
Nabe can refer to a wide range of cooking pots, and this loose term has even spawned an entire cuisine category for the Japanese: nabemono - which translates to things in a pot. This Japanese one-pot wonder usually includes a wide variety of vegetables, protein and a bundle or two of noodles, all cooked lovingly in a light soup.
Oyster and mushroom hot pot (kaki nabe) Source: Brett Stevens
READ MORE
Sumo stew (chanko nabe)
Descended from the Dutch oven, Potjie refers to a round-based cast iron pot. This is then usually placed over open fire, where stews simmer covered all day. Here's a goat stew potjie with mushroom, we've prepared earlier.
READ MORE
Goat stew potjie with mushrooms
Have we got your attention and your tastebuds? Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!
