It’s officially winter in December. In south China, winter is short and snow is rarely seen, but it’s been quite cold indoor especially after sunset, since there isn’t heater installed. However, keeping food warm for at least an hour during dinnertime is not a problem for me. Instead of stir-fry and steam, I would make stew, braise or soup with pots so as to keep food hot for a bit longer. Clay pot is a must-have in most Cantonese families. But as I mentioned in previous post, I have to use cast iron pot instead of clay pot and I love them so much. Many of my recipes are presented with cast iron pots.