NM-33 DONABE AMEYUU 12.1/8"x 4
"Donabe" means clay pot in Japanese and it is one of Japan's oldest cooking vessels. These earthenware pots are made out of clay originated from Japan's Iga province. The clay is porous, which means this cooking pot builds heat slowly (similar to a slow-cooker). It keeps heat effectively once it's at peak temperature. Donabes are ideal for cooking a nutritious, complete meal.
How to season the Donabe:
- To avoid cracks, make sure the bottom of the donabe bowl (the unglazed outside surface) is completely dry before placing it on the burner.
- Put steamed rice in until it fills about 1/4 of the donabe bowl. Next pour water in until it reaches about 1/2 of the bowl. Then boil at low heat.
- For Kamado-san and steaming pot, do not use the inner lid, only the outer lid. Keep boiling until the rice becomes a gluey porridge (congee/rice gruel).
- Turn off the heat, let the bowl cool down completely. Roughly about 1 hour.
- Empty the donabe bowl, hand wash it and dry well.
12.25'' diameter x 7'' tall with lid on.