Ginpo Kannyu White Banko Donabe Clay Pot 47 fl oz / 8" dia

Donabe literally means "clay pot" and is an essential cookware in Japanese homes. With a glazed interior and porous exterior, these casseroles are typically used for tabletop cooking on a portable gas stove. Especially during colder seasons, friends and family gather around the donabe to enjoy a warming meal. They are used for nabe (Japanese hotpot), which combines a variety of meat, seafood, vegetables, tofu, and other ingredients in a broth. But they can also be used to cook rice or any one-pot meal.

This donabe pot is made from Banko-yaki (Banko ware), a traditional Japanese ceramic renowned for its exceptional heat resistance. Crafted in Mie Prefecture, Banko ware is ideal for high-temperature cooking and serves beautifully from stove to table.

• Material: Ceramic (Banko-yaki)
• Capacity: 47 fl oz / 1400 ml (8 Go)
• Ideal for 3-4 persons
• Dimensions: 8" inside dia (9.125" outside dia)
• Pot height 3" (5.25" with lid)
• Made in Japan
• Compatible Cooktops;
  • 
  • 
  • 
  • Care

    To protect your hot pot, seasoning is required before first use.
    Seasoning seals the porous ceramic hot pot. You must follow one instruction below to season before using. Either is fine.

    1. Add 2 cups of water and 1 cup of cooked rice to your hot pot ( more or less in the same proportion, depending on the size of your pot). Cook over medium heat for about 10 minutes, until the rice turns into a thick and creamy porridge, then allow the rice to cool to room temperature. Remove the rice, and wipe the inside clean.
    2. Fill your hot pot with the water from the first wash of Japanese rice ( that is very milky, cloudy water). Bring it to a boil, and cook over medium heat for 15 minutes. When the liquid cools to room temperature, discard the rice water, and wipe the inside clean.
    3. Now your hot pot is ready!
    
    

To protect your hot pot, seasoning is required before first use.
Seasoning seals the porous ceramic hot pot. You must follow one instruction below to season before using. Either is fine.

Tips on maintaining a hot pot:

1. Add 2 cups of water and 1 cup of cooked rice to your hot pot ( more or less in the same proportion, depending on the size of your pot). Cook over medium heat for about 10 minutes, until the rice turns into a thick and creamy porridge, then allow the rice to cool to room temperature. Remove the rice, and wipe the inside clean.
2. Fill your hot pot with the water from the first wash of Japanese rice ( that is very milky, cloudy water). Bring it to a boil, and cook over medium heat for 15 minutes. When the liquid cools to room temperature, discard the rice water, and wipe the inside clean.
3. Now your hot pot is ready!

• Don't touch a heated pot with your bare hands, use a towel or pot holders