The Craft of Donabe: What It Is Really Made Of
Last updated: 29 August 2026
A donabe holds heat like few other pots — the thick clay body warms slowly, then keeps food gently simmering long after you turn down the flame. That is why it has stayed in Japanese kitchens while so much else has changed.
This guide explains what different donabe are actually made of, why some develop fine glaze lines while others stay glassy-smooth, and how those differences help you choose the right pot — with examples from our own range along the way.
Our specialist, Kai, wrote this guide to what a donabe is made of. In this guide:
- Japanese safety law — the standard every donabe must meet.
- Two major types — traditional porous clay and modern glazed.
- The four regions — Iga, Shigaraki, Banko and Tokoname compared.
- Clay bodies — what goes into the pot.
- Modern innovations — thermal shock resistance and induction.
- How a donabe is made — the four production stages.
The Strict Japanese Law on Cookware
Many customers are curious about the safety of Japanese clay pots, particularly regarding the materials and glazes used. In Japan, all items that come into contact with food, including cookware, are regulated under the Food Sanitation Law (Ministry of Health, Labour, and Welfare Notification No. 416 of 2008). Donabe and other heat-resistant pottery are held to an even tighter industry standard — five times stricter than the general limit set by that law.
Two Major Types of Donabe
- Traditional Iga-Style, Shigaraki, Banko, and Tokoname Donabe: Made from porous clay with a rustic design, these donabe may develop cosmetic cracks in the glaze, called kan-nyu (貫入), which are purely aesthetic and do not affect performance. Our donabe user guide covers how to season and care for them.
- Modern Donabe: Produced using advanced manufacturing processes, featuring a glazed interior surface.
The Four Classic Donabe Regions — and How They Differ
Donabe took their modern regional forms during the Edo period (1603–1868), when pottery regions such as Iga, Shigaraki, Banko, and Tokoname each developed their own style. The clay each region uses is what gives its pots their cooking character.
Iga-yaki (伊賀焼) Donabe: Made in Mie Prefecture from porous clay formed on an ancient lakebed around four million years ago. The coarse, breathable body heats slowly and holds that heat for a long time, which is why Iga pots are prized for slow-simmered dishes.
Shigaraki-yaki (信楽焼) Donabe: From Shiga Prefecture, with roots in the Heian period (794–1185). Its thick, porous clay behaves much like Iga — slow to heat and excellent at holding warmth — with an earthy look often finished in natural ash glazes.
Banko-yaki (萬古焼) Donabe: Produced in Yokkaichi City, Mie Prefecture, since the mid-18th century. Banko clay is blended with heat-resistant minerals such as petalite, giving a smoother, denser body that stands up to high heat and daily use — the majority of donabe made in Japan today are Banko ware.
Tokoname-yaki (常滑焼) Donabe: From Aichi Prefecture, one of the Six Ancient Kilns of Japan. Tokoname donabe have a refined, smoother finish and are slightly less porous than Iga or Shigaraki, trading a little heat retention for extra durability.
Which Donabe Suits You?
- Traditional texture and long, slow simmering: choose a porous-clay pot such as the Shigaraki Yaki Brush Donabe – 25cm — expect kan-nyu glaze lines to appear as part of its character.
- A smoother finish that is easier to look after: choose a Banko-ware pot such as the Ginpo Kikka Donabe – 25cm or Ginpo Hana Mishima Donabe – 25cm.
- An induction cooktop: choose the Saji Thermatec Induction Donabe – 25cm.
- New to donabe? How to season and care for your donabe — our step-by-step user guide.
Types of Clay Used in Donabe Production
The table below summarises the main clay bodies used for donabe and where they are produced.
Category |
Description | Clay / Materials | Main Production Areas |
Red Banko |
Produced in Yokkaichi for teapots. Fired in a reducing atmosphere, turning purple-brown. Known as "Shidei." | Yellow Clay, Mountain Clay, Iron-Rich Clay | Banko ware, Tokoname ware |
Stoneware |
Vitrified with almost no water absorption, high iron content, lacks translucency. | Stoneware Clay, Feldspar, Silica Sand | Banko ware, Mino ware, Tokoname ware |
Low-Fire Porcelain |
Fired at lower temperatures than general porcelain, with high whiteness when fired in an oxidising atmosphere. | Kaolin, Feldspar | Banko ware |
Modern Innovations in Donabe
In the 1950s, a significant advancement in donabe production occurred, leading to the development of heat-resistant ceramic materials, including the Li2O–Al2O3–SiO2 system. These innovations made modern donabe more durable and resistant to thermal shock.
Today, even the Six Ancient Kilns of Japan—such as Tokoname, Shigaraki, and Seto—have embraced modern techniques. While many of their products retain traditional craftsmanship, some donabe are now produced using advanced methods that combine traditional aesthetics with modern durability and functionality. These innovations have allowed potters to create donabe that are more resistant to thermal shock and compatible with modern heat sources, such as induction heating (IH). In our range, the Saji Thermatec series is a good example — its heat-resistant ceramic body works directly on induction as well as gas.
Key Benefits of Donabe
- Safe: They do not release harmful substances into food.
- Stable: They maintain structural integrity even at high temperatures.
- Durable: They are highly resistant to physical and thermal stress, making them ideal for daily cooking.
Modern glazed donabe are finished with a combination of petalite, feldspar, and clay, fired at high temperatures (1150–1200°C) to create a non-porous, vitrified surface. This ensures the pot is safe for cooking and that no harmful substances are released into your food, and it gives an easy-to-clean surface. Traditional porous-clay pots are glazed more lightly by design, which is why they develop kan-nyu lines and need seasoning before first use.
The Manufacturing Process
The production of a donabe typically follows four steps:
- Raw Material Preparation: The base material for donabe is typically a blend of various natural clays, such as petalite, Kibushi, and Magari clays, combined with other minerals like kaolin or talc.
- Forming and Initial Firing: The clay is shaped and fired at temperatures of 700–800°C.
- Glazing: The pots are glazed with a petalite-rich mixture to improve durability.
- Final Firing: The pots are fired at 1150–1200°C, ensuring thermal shock resistance and a stable structure.
Some modern donabe are also adapted for use with induction heating (IH), making them compatible with electric kitchens. These versions may include embedded stainless steel plates or conductive surfaces for use with IH stoves.
Cooking on Induction?
See the Saji Thermatec Induction Donabe – 25cm, the 28cm, or the Ginpo Hana Mishima Induction Donabe – 28cm — all with built-in induction capability, no separate metal plate required.
Whichever style you choose, every donabe we stock meets the Japanese food-contact standards described above.
About the Author
Authored by our specialist, Kai, a product specialist at My Cookware®. We review this guide as the range changes.
If you have any follow-up questions, email us at hello@mycookware.com.au or use the chat box on this page. Our friendly team will respond as soon as possible.
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