How to Season and Care for a Japanese Donabe Clay Pot
Meet the donabe
A donabe is a Japanese clay pot built for slow, gentle cooking at the table. It holds heat beautifully, which makes it perfect for hot pot, rice, and simmered dishes like sukiyaki and shabu shabu. Like any clay cookware, it lasts longest when you season it first and treat it with a little care.
Season it before the first meal
- Rinse the pot with water and dry it.
- Fill it about two thirds with water. Add a handful of cooked rice or a spoon of leftover rice, then simmer on low heat for around twenty minutes. The starch seals the tiny pores in the clay.
- Turn off the heat, let the pot cool on its own, tip out the water, and dry it fully.
Do this once and your donabe is ready for years of cooking.
Everyday habits
- Cook on low to medium heat. Clay spreads heat slowly and evenly, so it does not need a high flame.
- Make sure the base is dry before it goes on the stove.
- Never heat it empty. Add liquid or ingredients first.
- Avoid sudden temperature changes. A hot pot meeting cold water can crack.
Cleaning and storing
Let the donabe cool before you wash it. Hand wash with a soft sponge and mild soap, skip the steel wool, and do not soak it for long. Dry it completely, inside and out, before storing so it does not trap moisture or develop a musty smell. If it ever does, simmer water with a little rice again to freshen it.
Put it to work
Once seasoned, your donabe is ready for a proper Japanese hot pot. Try our sukiyaki or shabu shabu recipes for a warm meal cooked and served in the same pot.
Need the pot? Our Japanese Donabe Set serves one to two people and comes ready to season.