Kaeru
Donabe pots, traditional Japanese earthenware, an essential cookware for sharing a hotpot.
They require a bit of care, including initial preparation and specific cleaning methods, to maintain their functionality and beauty. With proper care, these versatile pots can enhance the flavor of your dishes and last for a long time, bringing a touch of authentic Japanese cooking to your kitchen.
Embrace the charm of donabe pots by learning the best practices for their use and maintenance.
1. Donabe pots are versatile and can be used for a variety of dishes, such as hot pots, stews, and rice. Place the donabe on a gas stove or over an open flame.
2. Avoid sudden temperature changes to prevent cracking.
3. DO NOT heat a wet donabe. Take extra care to prevent the unglazed base from absorbing moisture. Dry overnight after washing the donabe.
4. Handle the pot gently to avoid chipping or cracking, especially around the edges and spout.
Donabe pots undergo expansion and contraction when heated, leading to the formation of cracks both on the glazed interior and the unglazed bottom. This is a natural process and not a cause for alarm.
1. Crazing (Kan-nyu): These fine cracks occur due to differences in the shrinkage rates between the clay body and the glaze. They are essential for the pot’s function and prevent it from breaking apart by distributing the stress.
2. Bottom Cracks: These appear on the bottom of the pot and are typical of Iga ware donabe. They indicate the pot’s maturation.
The photos show a white donabe used for about two years, highlighting the typical crazing on the interior and cracks on the bottom. If you notice water leaking from these cracks during use, cooking rice porridge (medome) can help seal them, allowing for continued use without issues.
1. Fill the donabe with water to 70% of its capacity, and add one cup of sticky rice.
2. Start with low heat and simmer for about 1 hour. Add water when needed to avoid burning, and cook until the rice turns into a paste.
3. Leave the rice paste for 24-48 hours (ideally 48 hours). Gently rinse and clean the pot thoroughly.
4. This process can be repeated once a year for maintenance.
“Medome” refers to the preparation of porous cookware like donabe before it is used for the first time. It involves sealing the tiny pores with rice starch to protect the pot and extend its lifespan. This step helps prevent water leakage, as well as reducing the absorption of stains and odors. Be sure to complete this process before using your pot for the first time.
1. Do not leave food in the donabe, as it may absorb the liquid, causing smell or mold.
2. Wait for at least 30 minutes until the donabe is cooled, as ceramics can break when rapidly cooled.
3. Wash the donabe by hand with warm water and a soft sponge. The porous clay naturally absorbs water, especially at the unglazed bottom. To prevent moisture from seeping into the clay, avoid wetting the base of the pot when washing.
4. Avoid soaking for too long (i.e., overnight).
5. Avoid using excessive soap or detergents as they can be absorbed by the pot.
6. For stubborn residue, soak the pot in warm water before cleaning.
7. Dry completely before the next use, especially the unglazed bottom. The unglazed part may absorb water, taking longer to dry completely. Moisture in the clay can cause breaking when heated. For this reason, we recommend to avoid wetting the bottom of the donabe as much as possible.
By following these guidelines, you can enjoy the unique benefits of cooking with a donabe pot while preserving its quality and longevity. This traditional Japanese cookware not only enhances the flavors of your dishes but also adds a touch of elegance to your dining experience.
Gato - Ceramics and Japanese Food