aluminum clad (?) cookware that does not burn food

[mpark]

I bought a Korean-made rice cooking pot that is thick-walled and very heavy. I suspect that it is aluminum clad over stoneware or something other than aluminum (I am not sure of this). The manufacturer does not talked about this. I continued heating my rice for over 7 hours at low heat. The rice did not get burned even though there was some crust formation on the bottom of the cooking pot. I made similar mistakes a few times. Luckily the rice and my house did not get burned. How does this work this way?

[woofgang]

can't answer but where did you get it? it sounds terrific

[chazza55]

not sure it would be aluminium as that has been linked to causing alzheimer's disease. ???

[Ralph]

Could it be cast iron? That would be metal, thick walled and very heavy. The only reason I'm thinking this is because I was at a friends house this evening and I commented on their cast iron wok which could possibly fit the description you give. I don't think it's possible to coat earthenware with aluminium.