"Rope Handles" Donabe Clay Pot, 6寸/ 8 inch
First made as a pot for suppon, the soft-shelled turtle hot pot, Doraku's black donabe has been in use in restaurants and homes for more than forty years. Thrown on the wheel one at a time from fire-resistant Iga clay, it is also known as a donabe you can sear a steak in.
Doraku is a kiln in Marubashira, Iga, in Mie Prefecture, a village where pottery has been made since the Nara period. Run by the same family for eight generations since the Edo period, it works with Iga clay from the ancient bed of Lake Biwa, and every pot is kneaded, thrown, glazed and fired by hand.
Features
This single-serving size has rope-style handles on either side.
Specifications
- Dimensions: Approx. Ø 19 × H 8.5 cm
- Capacity: 200 ml
- Serves: 1
- Material: Iga clay
- Heat source: Gas flame (not suitable for induction)
- Brand: Dorakugama
- Made in Iga, Mie, Japan
Care
Before first use, cook a pot of rice porridge in it, leave it for a day or two, then discard, wash and dry thoroughly. Watch how to season your donabe. Use it over a gas flame suited to the pot's size; it is not suitable for induction. After cooking, move any leftovers to another container, and let the pot cool until it is comfortable to touch before washing, as sudden temperature changes can crack it. Wash it on its own with hot water and a soft cloth or sponge, using only a little diluted neutral detergent, and do not leave it soaking. Avoid cleansers, metal scourers and the dishwasher. For scorched food, fill the pot with lukewarm water, without detergent, until the residue softens, then scrub it off gently. Dry the pot completely after every wash, especially the unglazed base, which can crack if heated while wet: wipe off the water, turn it upside down in an airy spot and leave it for a day. Store it in a well-ventilated place rather than an airtight container, and avoid stacking other dishes on it.
Please Note
Each pot is thrown by hand, so shape, glaze and size vary slightly from piece to piece. As a porous clay pot, it can take on odours and moisture. If broth begins to seep through the base, the flame changes colour or cooking takes longer than before, cook a pot of rice porridge in it again to reseal the clay. To freshen any lingering smell, simmer water with a handful of used tea leaves over low heat for about 10 minutes. If a crack ever reaches the rim, stop using the pot.
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