10"D x 6"H DONABE
VOLUME: 72oz
MADE IN JAPAN
(Due to its handmade nature, each item is unique & will vary.)
Donabe, the Japanese word for "clay pot", is a highly versatile and simple cooking vessel that is essential to every kitchen.
Before initial use:
Step 1 - Cleaning your pot
Brush out the inside to release any loose clay particles.
Immerse it in a clean bucket of water for at least 2 hours. You may leave it overnight in a sink completely covered with water.
Remove the pot from the water and allow it to dry thoroughly. The water retained in the clay provides the moisture necessary for cooking.
Step 2 - Season your pot
Fill the pot 1/4 way up with water.
Add 1 tbsp of any flour (arrowroot, wheat, whole wheat, rice, all-purpose). For Large and X-Large pot, use 2 tbsp.
Stir, cover, and cook on low to medium heat till it thickens to a broth (about 30-35 minutes).
Let mixture cool down, pour out, scrub and rinse the pot thoroughly.
Caution:
Do not heat an empty pot.
Do not use the pot for deep frying.
Handwash only.
VOLUME: 72oz
MADE IN JAPAN
(Due to its handmade nature, each item is unique & will vary.)
Donabe, the Japanese word for "clay pot", is a highly versatile and simple cooking vessel that is essential to every kitchen.
Before initial use:
Step 1 - Cleaning your pot
Brush out the inside to release any loose clay particles.
Immerse it in a clean bucket of water for at least 2 hours. You may leave it overnight in a sink completely covered with water.
Remove the pot from the water and allow it to dry thoroughly. The water retained in the clay provides the moisture necessary for cooking.
Step 2 - Season your pot
Fill the pot 1/4 way up with water.
Add 1 tbsp of any flour (arrowroot, wheat, whole wheat, rice, all-purpose). For Large and X-Large pot, use 2 tbsp.
Stir, cover, and cook on low to medium heat till it thickens to a broth (about 30-35 minutes).
Let mixture cool down, pour out, scrub and rinse the pot thoroughly.
Caution:
Do not heat an empty pot.
Do not use the pot for deep frying.
Handwash only.
