I was planning on making some butter and I had a couple questions. Does it hold up well to being frozen for a while and how well does incorporating different herbs into the butter work? If anyone has some answers to me that'd be awesome!

I just purchased my first Dolsot bowl (stone bowl from korea). I seasoned it with sea salt and sesame oil. I am very new to cooking with a bowl like this and I have been trying to get that great crispy rice you get from Dolsot Bi Bim Bop, but as of yet I am not doing so great. Does anyone have any suggestions? I think I'm either not getting the bowl hot enough or missing a component to the dish that helps the rice crisp.

Thanks!