Igamono Black Steam Donabe

This rustic donabe features three pieces: the donabe body, a lid, and a steam grate. In addition to performing all the duties that a regular donabe provides, the steam grate allows you to steam dumplings, vegetables, and mochi. This double-duty donabe features a deep black glaze for a modern feel on its earthy textured surface. Each donabe comes with stainless steel tongs to lift the steam grate with ease.

Donabe is a traditional Japanese earthenware cooking pot that it is meant to be placed directly onto a flame to cook nabemono or one-pot dishes like sukiyaki, oden, and yosenabe. A well-loved donabe can last for years, and the best part of cooking in a donabe is the experience. Made for communal cooking, it's best enjoyed with a group of friends or family. This Black Steamer Donabe can serve about four to five people.

Features:

• Dimensions: 10-3/4"D
• Holds 67 fluid ounces
• Material: Ceramic with stainless steel tongs
• Made in Nagano, Japan

Donabe Care

• Dry the bottom of the pot with a cloth before placing on the stove
• Don’t soak the entire pot in water to clean
• Dry completely after cleaning and store in a cool dark place to avoid mold growth
• Remove stains with kitchen-grade bleach
• Use a trivet to avoid scratching your table top
• Oven + microwave safe
• Can be used on gas stoves
• Do not use on electric or induction cooktops
• Do not use for deep frying

How to Season Your Donabe

This method will seal the microscopic pores of the clay to prevent breakage and avoid stains and odors from seeping into the pot.

1. Fill the donabe to about 80% with water.
2. Add 1 bowl of cooked rice.
3. Bring to boil on medium low heat and cook the porridge on low heat for 20 minutes.
4. Let the porridge cool to room temperature (about 1 hour).
5. Discard the porridge and rinse with water.
6. Dry it with a clean cloth and allow to air dry completely overnight before first use.