Donabe Care: First-Use Seasoning, Daily Cooking, and Storage

Before heating a donabe, check three things: the pot is sound, the outside base is dry and the stove is compatible. After cooking, give it time to cool before washing. These habits matter every time you use it, whether or not the pot needs first-use seasoning.

Keep the model’s instructions handy for preparation, heat settings and any induction components. This guide explains the main care steps and the questions those instructions should answer.

Find the instructions for your pot

Iga and Banko are two established donabe traditions in Mie Prefecture:

• Iga-yaki (伊賀焼) comes from Iga. Seasoning routines and permitted cooking methods vary by model.
• Banko-yaki (萬古焼) is associated with the Yokkaichi area. Pots differ in their clay and construction, including whether they work on induction.

Confirm that the vessel is cookware and check its approved heat sources. A regional name, heavy lid or glossy exterior cannot supply this information.

First use: check whether medome is required

Medome (目止め) is a starch-based preparation required for some donabe. It can reduce absorption or seepage in suitable clay bodies, but does not permanently waterproof them or prevent all cracking.

If your instructions call for rice-porridge seasoning, follow the stated quantities and cooking method. Set aside time for cooling and complete drying as well as cooking:

1. Wash as directed, then dry thoroughly, particularly the outside base, before heating.
2. Add the water and rice in the amounts specified for the model. Keep the exterior dry.
3. Heat gently on a compatible stove. Do not begin on high heat unless the specific instructions require it.
4. Follow the stated cooking time and attend the pot to prevent boil-over, scorching or boiling dry.
5. Turn off the heat and allow sufficient cooling before handling or washing. Do not add cold water to cool the pot rapidly.
6. Remove the porridge when safe to handle, rinse as directed and dry fully before storage or further heating.

Marumitsu’s guidance for its applicable heat-resistant pots is one example: it requires a dry pot before heating and sufficient cooling afterward. Use your own model’s instructions for the full procedure.

If the instructions use flour instead

Some models specify flour or another starch. Use the stated ingredients and quantities, considering any food allergies. Keep the outside base dry, attend the pot for the prescribed cooking time, let it cool, then rinse and dry fully.

Follow any restrictions on the first meals cooked in the pot. Seasoning is preparation for use; regular cleaning and drying are still necessary.

Daily cooking

Before cooking, inspect the pot and dry the exterior. Then follow the heat level and timing in its cooking instructions.

• Avoid abrupt heating and hot surfaces unless the manufacturer’s cooking procedure explicitly allows them.
• Avoid adding cold liquid to a very hot pot; follow the recipe and model’s instructions for additions.
• Do not heat a pot empty unless its maker explicitly permits that use for the model.
• Do not deep-fry or cook with oil alone unless that particular pot is approved for it. Many donabe are designed for liquid-based cooking.
• Stir when the recipe calls for it to prevent food from scorching against the base.
• The pot retains heat after the burner is off. Allow the resting time specified in the recipe, particularly when cooking rice.

Use oven gloves and a stable, dry, heat-resistant trivet when moving a hot pot. Wait until it has cooled sufficiently before washing.

Using a donabe on induction (IH)

An induction hob requires a compatible heating component. Check each heat source separately: approval for gas does not also mean approval for induction, radiant electric heat or the oven.

Induction donabe may have an incorporated heating layer or specified removable parts. Browse the donabe collection for individual designs, and follow your pot’s manual when fitting or cleaning a component.

Fit any supplied component exactly as the manual shows. Do not improvise its position, orientation or contact surface.

• Match the cooktop type, voltage and power settings to the limits in the pot’s manual.
• Use only the cooktop settings and programmes permitted by both the pot and hob instructions.
• Keep to the model’s minimum liquid and food requirements; do not let it boil dry.
• If the pot makes an unexpected sound or the hob reports an error, stop and consult the instructions. Do not move or reseat a hot pot simply to silence it.
• If you find moisture beneath the pot, stop heating and let everything cool. Check for leaks and a wet base before using it again; do not dismiss the moisture as condensation.

Clean removable components only as instructed. Ask the maker about discolouration, warping or damage before further use.

Washing and drying

Let the pot cool sufficiently, then hand-wash using the maker’s recommended method.

• Use mild detergent only if the product instructions permit it. Avoid prolonged soaking in detergent and rinse thoroughly.
• For stuck food, use the maker’s soaking or cleaning method and a non-abrasive tool. Do not scrape with metal or invent a chemical treatment.
• Rinse thoroughly with warm water. Empty the body and lid separately.
• Remove a heating component for cleaning only if the manual instructs you to do so.
• Drain the body and lid separately and let air circulate. Give the clay time to dry through; a dry-looking surface can conceal moisture in an absorbent body.

Transfer leftovers to a suitable food-storage container. Never move a cold stored pot straight onto heat; follow the model’s temperature limits.

Mould, odours or unexplained marks

If you suspect mould, stop using the pot for food. Photograph the area, note any odour, dampness or leak, and ask the maker which treatment is suitable. The colour of a mark alone cannot reliably identify mould or harmless mineral deposits.

Do not rely on a vinegar simmer to sterilise an absorbent pot. Use only the treatment the maker recommends, then rinse and dry as instructed.

Repeat seasoning only if advised. If mould or odour persists, seek further advice before returning the pot to food use.

Long-term storage

• Put the pot away only when thoroughly dry. Keep it in a ventilated cabinet with the lid separate or ajar as the maker recommends, rather than sealed in plastic.
• If the manual requires removal of a heating component, clean and dry it separately before storage.
• For a seasonal pot, use loose, clean cotton wrapping and keep the lid ventilated. Inspect the pot before bringing it back into use.

FAQ

Why did my donabe crack the first time I used it?

Stop using it and contact the maker or seller with photographs and details of how it was heated. Sudden temperature changes, a wet base, incompatible heat or pre-existing damage are possible causes. A structural crack needs assessment even if the pot does not leak.

Do I need the heat plate when cooking on gas?

Check the manual. Some heating components are fixed; others must be removed for particular uses. Do not assume a removable plate can be left in or taken out interchangeably.

What does a donabe lid do?

It limits heat and moisture loss. Designs include single and double lids. An ordinary donabe is not a pressure cooker: never block its steam outlet or assume the lid is locked in place.

Can I use a donabe in the oven?

Only if the model is oven-rated. Follow its temperature limits and heating procedure, including any restrictions on the lid or induction accessories.

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