Japanese Clay Pot Donabe User Guide

Understanding Your Donabe

• A donabe is breakable. Use it with care and avoid extreme temperature changes. Seasoning only stops the pot absorbing food odours — it does not prevent breaking or cracking from mishandling.
• Basic heat control is needed. Clay holds and delivers strong heat, so check the food periodically to prevent scorching the inside of the pot.
• Season every donabe, glazed or not. Some brands say a glazed pot needs no seasoning. In our experience it is worth doing regardless — the steps below take one evening and protect the pot for years.
• The colour will change. Black spots and darkening are the mark of a well-used donabe. In Japan, a pot that shows its age is something to be proud of.
• Fine cracks are normal. Traditional porous-clay donabe develop fine surface cracks like those pictured below. They are part of the ageing process and the pot remains perfectly usable — read more on how a donabe ages.
• IH means induction compatible. Some models use a removable stainless steel plate set inside the base. Others, such as the Saji Thermatec and Ginpo Hana Mishima Induction, have induction capability built in — no plate required.
• Keep it out of reach of children. The pot and its lid stay hot long after cooking.

Seasoning

A donabe's clay is naturally absorbent, which leads to stains, odours or mould if the pot is used unsealed. Cooking a starchy liquid in it first — rice porridge, rice rinsing water, or any starch dissolved in water — seals the interior. This is the traditional Japanese method, and it should be done before the donabe is used for the first time. Either method below works; the first is the traditional one.

Method 1 — rice porridge

1. Fill the pot about 70 to 80 per cent with water.
2. Add about half a cup of rice.
3. Cook on low with the lid on, stirring occasionally to prevent scorching.
4. After about 30 minutes, or once bubbling appears around the lid, turn off the heat.
5. Leave the porridge in the pot overnight, then dispose of it the next day.
6. Wash the pot and dry it completely before use.

Method 2 — flour and water

1. Fill the pot about 80 per cent with clean water.
2. Stir in the flour. Mix two tablespoons of wheat flour with water, add it to the pot and stir well.
3. Bring to the boil, then lower the heat.
4. Simmer for about five minutes, turn off the heat and leave the pot until it has completely cooled.
5. Wash the pot and dry it completely before use.

Preventing Scorching

• Watch the heat and stir. Clay delivers strong, even heat, so food catches on the base faster than you expect.
• Stews and soups, not frying. Deep frying and pan frying in a donabe are not recommended.
• If food does burn on, add hot water and bring it to the boil to soften the residue, then lift it away gently with a scrub brush.

Preventing Mould and Odours

• Dry it thoroughly, every time. Store the donabe in a dry space. Damp clay is what breeds mould and mildew.
• Do not soak it in detergent water. Wash and rinse only — porous clay absorbs whatever it sits in.
• For the first five uses, empty the pot after cooking. Leaving food to sit in a newly seasoned pot works against the seal you have just built.
• Save the strong flavours for later. Curry, kimchi and similarly pungent dishes are best avoided for the first five uses, to prevent discolouration and lingering odours.

Everyday Care

• Hand wash only. The donabe is not dishwasher safe.
• Do not put a hot donabe straight into the fridge, and avoid storing food in the pot in the fridge.
• Do not soak it for long periods or scrub it harshly.
• Always use oven mitts to lift and carry the pot. Steam escaping from the hole in the lid can be very hot.
• Always use a trivet before placing the pot on a table or counter.

Avoiding Damage

Learn More