Korea Noodle Pot/Hot Shin Ramyun Aluminum Pot 6.3"(16cm)/ Traditional HOT POT

I see a lot of negative reviews so I'd like to clear up any misunderstandings about these types of pots. I've done the best I can to save you the headache of research. This is an aluminum ramen pot meant for Korean instant ramen. Cooking anything else in it will give you different results compared to stainless steel, cast iron, etc. Therefore it's not advisable to cook anything else except instant ramen with it. The gold coating is nickel-silver (aka German silver). Don't let the name mislead you though as there is no silver in it. It is a mixture (alloy) of nickel, copper, and zinc which makes less than 1% of its composition. The pot is 99% aluminum. This pot is also very lightweight. It is not meant for heavy duty use. Any kind will create dents, scratches, etc. This type of pot ("yang eun nem bi" or "western silver pot") has historical roots in post Korean War times. It was produced to be cheap and efficient. Normally these pots are $5-10 in Korean stores, sometimes even cheaper. So that is partially why people feel ripped off because they are ordering this on Amazon. This is a budget pot meant for ramen. Ordering foreign products on Amazon will come at a premium. The pot is thin and light because aluminum rapidly heats up, making it ideal for instant ramen. The heat retaining and dissipating properties make it optimal for fast cooking and right noodle texture. Before cooking with it, wash it with warm water and mild detergent using a non-abrasive sponge. This is not meant to be cleaned with abrasive materials like other pots. You will scratch the coating off faster if so. Then boil a pot full of water for 10-15 minutes to rid of any lingering residues that might be on it. Once it cools, wash the pot again with detergent and water. Now it should be ready for use. The gold coating will come off over time. That's to be expected. Again, this is a cheap pot intended for rapid cooking. I have seen some restaurants use this for other stews like jjampbonggi (spicy seafood stew) and kimchi jigae (kimchi stew). While it is fine, I would advise to use stainless steel, or even better: stoneware, for those. As for health risk, this pot is fine as long as you don't use it everyday. The amount of aluminum leached is negligible. There are tons of studies on the subject. If the risk of dementia/alzheimer scares you then simply don't use this pot. It's not meant for everyday use. The occasional ramen cooked in aluminum is safe. I hope this review cleared up a lot of confusion around these types of pots. I personally think ramen tastes better when cooked in these. And as an added bonus, the wide flat lid serves as a plate you can hold. Win!

Sometimes it's the smallest things that can make you feel like you're connecting to your ancient Asian ancestors. It could be the language, or carrying on the heritage, or a little pot that I can use to make Shin Ramyun. The circular ramen fits perfectly within this pot, and it leaves enough room for toppings. Kimchi, seaweed, pork or chicken, even half or a whole hardboiled egg. This is a good pot that can be used to make a delicious single serving. You can even make a box of macaroni in it. Heat up your soup. All sorts of things. Now for an actual review, handles and lid get freakishly hot during cooking, so you want to keep an oven mitt nearby. Otherwise, it does everything I ask of it. 5 stars.

It's an aluminum pot... Anodizing fails after 1 time in the dishwasher, it dents easy and looks uglier Everytime I use it. Ages, patinas and has amazing color. Heats up super fast and cooks ramen perfect. Great value and easy to clean and use. Durability is awful and that's the charm.

I have the same pot since 2016. It is my main shin ramen pot, but I also use it to make tteokbokki and tteokguk in this pot. 1. It's a cheap pot 2. It's light weight 3. I got the smaller size, so it doesn't take up much space. 4. It heats up water quickly unlike other pots (because it's thinner and the material, I'm not 100% sure of the reason) 5. You can just eat out of the pot (less dish to wash) Cons: 1. It's cheap, not a long term pot. Will not last you 10 years. (I'm thinking of getting a new one) 2. It's very hard to wash if you have something stuck on the bottom of the pot. 3. Don't use this to cook non-soupy/watery food because it can burn the food easily. Why you should get it? 1. You need something cheap to cook your ramen quickly and efficiently (also other soupy noodles) 2. If you have shin ramen at home. 3. If you get hungry at 3AM, while binge-watching k-drama.

I was hoping that this would be a greater quality than I expected. After a few week of using it, it’s already displaying some major problems. The colors already seem to came off a bit. The outer layer is so weak that once I washed it a few times it’s losing shiny layer. At the beginning it already had some dent but I think it’s okay cuz it’s not affecting how I use it. The size is perfect for a single person meal quantity tho. The handles will be super hot so be very cautious when you try to move the pot. If I didn’t remove the label and package already I might just return it... try a small saucepan might be better

This aluminum pot heats up quickly and is just the right size for a single serving of Shin Ramyun. Its traditional design adds an authentic touch to my ramen experience. It’s lightweight and easy to clean, making it a great addition to my kitchen.

Seriously, if you are looking for a pot to cook noodle, just get a saucepan instead. This pot might cook stuff slightly faster than a saucepan but it's just not worth it. The quality is cheap, there's already scratch marks when it arrived. you get this disgusting squeaky sound when your nails accidentally get in contact with the lid (and my nails aren't even long). The handles get ridiculously hot you need gloves or napkins to move the pot elsewhere after cooking and you can't use just one hand to lift it up like a saucepan either. If I didn't remove the label I'd get a refund and buy a saucepan instead.

I didn’t realize how much of a difference it would make cooking ramen until I bought this. I directly compared two of the same brands cooking with this using a little gas stove, and another using a regular pot and induction stove. The one using this pan tasted so much better! Maybe the Korean brands are designed to be cooked best using this method?