A one-pot wonder for shabu shabu and other hot pot dishes, traditional donabe (Japanese clay pot) is made of special earthenware and is one of Japan’s oldest cooking vessels. Today, I‘ll show you how to season and care for your new donabe.
Once you purchase your first donabe (土鍋), a traditional Japanese clay pot, it’s time to season it before the first use. If you haven’t found a donabe yet, check out my donabe purchasing guide first. Since I received several questions from my readers about how to season and care for donabe, I’ll be covering some key points today.
Table of Contents
What is Donabe?
Traditionally made of special clay, donabe is a centuries-old cooking vessel from Japan. It is a highly versatile tool for today’s kitchen. Because it holds heat exceptionally well, it’s ideal for cooking hot pot dishes, soups, stews, and braised dishes. They’re also wonderful for steaming, roasting, and cooking the most delicious rice! Read more about this one-pot wonder in my post How to Choose the Best Donabe.
Why Season Your Donabe?
Clay pots have different characteristics depending on the material used. If you purchase a brand-new traditional donabe, you will need to season it before using it. In Japanese, we refer to this seasoning process as medome (目止め). Why does it need seasoning? Because the pot is made of clay, which is naturally porous.
To address this, starch from rice or flour will fill the microscopic pores in the pot, helping prevent breakage and damage from heat. Seasoning also helps prevent odors and stains from the food cooked in it. Therefore, the medome process helps extend the life of your donabe, as does proper care.
Donabe that need seasoning:
Traditional earthenware types of donabe pottery that you must season before first use include:
- Banko ware or Banko-yaki (萬古焼): Popular brands include Ginpo and Kagetsu.
- Iga ware or Iga-yaki (伊賀焼): The most popular brand is Nagatanien.
- Shigaraki ware or Shigaraki-yaki (信楽焼): Some popular brands are Kanefusa Seito, Hechimon, and Kumoigama.
Donabe that do not need seasoning:
Unlike earthenware donabe, ceramic pots (セラミック鍋) do not transfer odors and they absorb almost no water. Therefore, you do not need to season ceramic donabe before first use, including the following:
- Ginpo Brand’s Kikka Blue Donabe comes in No. 9 size (4 people) and No. 8 size (2–3 people).
- Hario Gohangama is a donabe rice cooker that I love. It’s quite sturdy, so I don’t worry about chipping.
- KINTO carries modern-style donabe pots like the KAKOMI IH donabe 2.5 L (3 people) and KAKOMI IH donabe 1.2 L (1–2 people).
How to Care for Your Donabe (Must Read!)
Take good care of your donabe and it will last a lifetime. Donabe is fragile, especially with rapid temperature changes. There are a few things to remember when you care for your donabe.
- Make sure the bottom of the donabe is completely dry before using it on the stove. It will crack if you don’t dry it.
- DO NOT heat an empty donabe without liquid or food inside.
- Avoid rapid temperature changes, such as using high heat or soaking the hot donabe in cold water.
- Start from medium-low heat, then gradually increase to medium heat. Once the liquid starts boiling, reduce the heat to low to maintain the cooking temperature.
- DO NOT leave any leftover food in the donabe. Transfer it to a container to store.
- Let the donabe cool completely before washing.
- Wash the donabe with warm water and a soft sponge. You can use a small amount of gentle soap but immediately rinse it. NEVER soak the donabe in (soapy) water.
For more details, see the Troubleshooting section following my Donabe Seasoning Guide below.
Donabe Seasoning Step-by-Step Guide
Donabe seasoning takes time but all you need is uncooked (or cooked) rice and water. Read the instructions below to season your donabe before the first use. You can also use the same seasoning technique to fix hairline cracks. I talk more about this in the Troubleshooting section below.
How to Season Your Donabe (Japanese Clay Pot)
Materials
- 2 Tbsp uncooked Japanese short-grain white rice (alternatively, you can use cooked rice; read the instructions below)
- water
Instructions
To Season the Donabe
- Fill 80% of the donabe with water. Add 2 tablespoons of uncooked short-grain white rice or 1 rice bowl of cooked Japanese rice.
- Slowly bring it to a boil on medium-low heat. Stir the water and rice thoroughly.
- Once boiling, reduce the heat and simmer the porridge on low heat for 1 hour. Tip: If repairing hairline cracks in your donabe, simmer for 2 hours, but make sure the bottom of the pot does not burn.
- Turn off the heat. Leave the donabe with the thick porridge to cool to room temperature. It will probably take more than 1 hour to reach room temperature.
To Wash the Donabe
- Your donabe must be at room temperature before washing; otherwise, it may crack. First, discard the thick porridge. Then, rinse the donabe with a sponge and warm water. You can use a small amount of gentle soap, only if needed, but rinse quickly. DO NOT soak your donabe in water (or soapy water) as the donabe has good absorbency.
To Dry the Donabe
- Immediately dry the donabe with a clean towel. Allow it to air dry completely, keeping it upside down overnight, before the first use or storage.
Donabe Troubleshooting
How to fix hairline cracks:
It is normal to have hairline cracks. When you observe these cracks, you will need to re-season the pot. Using cooked rice works best, as it contains more starch and is thicker, effectively filling in the pores. If the water still leaks, you may need to consider purchasing a new one.
What to do when the donabe is burnt:
No matter how careful you are, the pot may end up burnt from the food you’re cooking inside. Here’s a helpful tip to remove stains or burns.
- Add water and bring it to a boil.
- Turn off the heat and let the pot soak, cooling naturally.
- Once cooled, discard the water and gently scrub the burnt area with a soft sponge.
- Repeat a few times if the stains or burns remain.
How to remove odors:
Donabe has many small pores that may absorb smells from cooking certain foods. Here’s what you can do to remove them.
- Tea leaves: Put water and used tea leaves in your donabe and bring to a boil. Let it sit for 30 minutes and rinse under warm running water.
- Baking soda: Bring water to a boil and then turn off the heat. Add baking soda and set aside for 30 minutes. Rinse under warm running water.
Delicious Donabe Recipes
Here are some of the hot pot recipes that you might enjoy!
Editor’s Note: This post was originally published on February 9, 2016. It was republished with more helpful information on March 5, 2024.
Hi Nami. I love your website. Beautiful picture – details explanation for every step etc.
Is Donabe same with Chinese clay pot?
Thank you
Hi Luci! Thank you so much for your kind feedback on our site! Nami doesn’t own a Chinese hot pot, but we think it’s similar to Donabe. How it’s made could be different, they look similar… and some of the Donabe is made in China too. Nami buys her Donabe from https://toirokitchen.com/
Thank you for your information Nami. The website that you shared have a lot of pretty stuff.
Hi Luci, We are glad to hear that you check out the website! Enjoy!
Thank you for the helpful tips! Have you ever experienced faint red staining on the underside of your donabe from stews with kimchi/gochujang? I seasoned my donabe recently and ate the stew pretty quickly, but I’m wondering if the staining means that I didn’t season it thoroughly enough.
Hi Jasmine! The donabe is porous so if you didn’t season well or the material of donabe is not that great, it’s possible that the kimchi’s red color was stained. Gradually it may come off. I make kimchi nabe occasionally, but I haven’t seen any stain. Try seasoning with cooked rice this time instead of rice washing liquid. 🙂
Donabe Japanese Clay Pot (Earthen Ware)
Can the pot be used on a Ceramic Cook-Top Stove for cooking rice & Other Asian Type Recipes?
Look forward to hearing from you
I live in Annapolis ,Maryland, USA
Be Safe & Healthy. Have A nice week.
Bev
Hi Bev! Unfortunately, donabe requires direct heat, like gas. I recommend using a portable butane gas burner which we place in the dining table and cook at the table for hot pot.
https://amzn.to/32UZNXb (stove)
https://amzn.to/32Q3DR1 (fuel gas)
Hope this helps!
Is it possible to use donabe on an electric range that’s not convection?
Hi Brandi! It’s usually recommended to use a gas stove. You can purchase a portable propane stovetop to cook at the table. It’s how we cook hot pot in donabe too.
https://amzn.to/2lV73un
https://amzn.to/2mc7mDy
While clearing out a relative’s home, I came upon several old donabe sets. They have not been used. Is it still safe to use them (lead paint? age of clay?).
Can donabe be used on a glass top stove? In the oven?
Thank You.
Hi Ann! I’m not sure the condition of the donabe, but they should last for ages! Donabe cannot be used in the oven or glass top stove, only on the gas stove. Make sure to season the donabe before using it. 🙂
Hi there! I seasoned my donabe following your instructions, I made shabu shabu a few weeks ago and today I made oden and noticed there’s a dark stain on the outside and I’m worried there is a crack. Could you advise me on what to do? Also, the oden is for Thanksgiving so after the pot cooled down I placed it in the refrigerator until tomorrow. Is it okay to leave food and liquid inside the donabe overnight?
I also made a half recipe of your castella! I have to wait until 9 am tomorrow to see if I made it correctly.
Thank you for your time!
Hi Gina! 1) Dark stain – Do you think that’s a burnt food or liquid mark? I’m not sure where it is exactly, but a crack is usually a line, instead of a dark stain. Make sure not to use high heat with donabe (big no no) or dishwasher. If it doesn’t go away, and it really is a crack, try to season with porridge (thicker consistency). Sometimes it doesn’t help and leak, then it’s broken.
2) Yes, you can keep oden in the donabe and refrigerate. Remember not to use high heat to speed up the reheating process. Use medium-low to medium heat and slowly reheat. 🙂
3) I hope the castella came out well! 🙂
Thank you for replying to my concerns.
You are right, it is a stain from the burner. I kept it on low heat and turned it up just a little but I didn’t monitor it to catch the flame from burning the side. It’s small and towards the bottom half. I hope I’m able to remove the stain. Do you think if I gently rub baking soda on the burn it will come off?
I was worried the liquid would absorb into the pot so I removed the oden late last night. Yes, thank you for the reminder to use a low flame to reheat the oden today.
Ummm…..well the texture isn’t quite like the castella from the Japanese stores I have bought from in the past but the taste is castella. It is definitely going to be trial and error until I can get it right.
For the second time, I made Okonomiyaki and I made tempura scraps at home since I can’t find them in Idaho. I didn’t use any the first time. It came out really good and I couldn’t help but eat some as I fried the batches. I think the Okonomiyaki turned out much better this time. Oishii!!
Hoping you and your family had a wonderful Thanksgiving.
Hi Gina! I’m glad to hear it was a stain, not a crack. To me, the stain is a part of the charm, so I try my best to wash it off but if it’s beyond what my handwash can do, then I don’t try to remove it. So I don’t know if the baking soda would do, to be honest. Maybe try a small portion of it and see?
I’m still working on improving castella recipe (but temporary taking a break from overeating castella). Hopefully, I can come out a better version someday in the near future.
Wow you made your own tempura scraps! Tenkasu definitely brings savoriness to the okonomiyaki batter. It’s amazing how “scraps” of fried batter makes depth in taste!
Hope you had a great Thanksgiving too!
Okay, I’ll just leave the stain alone.
Haha! food burnout is funny. I have that happen to me as well. I ate a slice with tea and it was tasty.
It was an oily and messy making tenkasu but well worth it. Tenkasu definitely made a difference in the texture and taste. I made three pancakes yesterday and I warmed one up today and it tasted so good. I ate the other one late last night.
Thank you for always replying to my questions. I truly enjoy cooking with you via You Tube! You have wonderful recipes that are easy to follow. I shared the steamed muffins recipe with my daughter in California and she made them the other night and sent pictures. She loves them!!
Arigato!!!
Hi Gina! Haha, yes, the strain will look cool as you use this donabe even more. 🙂
I’m glad to hear your daughter enjoyed the steamed cake recipe! Thanks for sharing it with her. Arigato!
I really want to purchase one of these, but I don’t have a gas stove, can you use this to cook in electric stove?
Hi Mariel! Not for donabe. You will need to buy a portable propane gas stove like the one I use here. We use this portable gas stove at the dining table to do a hot pot in winter months. 🙂
Here’s one I have: https://amzn.to/2lV73un
Hi Nami
what would be the best pot to get if you can’t get (or afford) a donabe? One would work for the (gas) hob and in the oven.
thanks
Susie
Hi Susie! Donabe (earthenware pot) NEVER goes into the oven or electric stove. This is typically used just for tabletop cooking. If you really need a big pot for both stovetop and oven, I recommend dutch oven. You can still make a hot pot using it. One negative part about using a Dutch oven at the table is that the pot is very deep, so you can’t see inside the pot unless you stand up. Donabe is shallower so you can see what’s inside. 🙂
Hi, I’m a dummy and accidentally did the porridge method with a bowl of raw rice. Will it be okay, or should I do it over? Thanks!
Hi Cristina! That’s okay, we use the white water that we rinse rice too. So what you did is kind of similar. But you have to cook the rice fully if you plan to consume it. 🙂
Hi, I have this All-Clad:
https://www.amazon.com/All-Clad-Stainless-Dishwasher-Stockpot-Cookware/dp/B004T6BJGK/ref=sr_1_30?keywords=all+clad&qid=1566451165&s=gateway&sr=8-30
Basic question — how is donabe better than a pot? I couldn’t find the answer from googling.
Hi hmucha! Donabe is just different cookware and I won’t necessarily say “better”. It’s just different use. We usually use donabe for communal cooking. We don’t make food in donabe in the kitchen (although you can – for example making rice). Donabe is pretty to look at and it’s often brought to the table and cook there (instead of the kitchen). Since it’s much shallower than regular pot, it’s easy to see what’s inside. If you were using this All-Clad pot (by the way, I love this brand too, it’s great quality!) at the table, you can’t see what’s inside unless you stand up. So it’s not too ideal for hot pot at the table. Donabe is not dishwasher friendly and it does not work on IH stove. And it’s a lot more fragile too. So there are things you have to think about. Good quality donabe retains heat very well (I learned that cheaper ones are not so great) like a Dutch oven. So… it’s just different type of pot and I use them for different purpose. 🙂
Thank you so much, that was very helpful. I’m probably going to get a donabe.
Just one more question — Do you ever do Chinese-style hotpot with a divider so there can be two different soups? Like this: https://www.amazon.com/Yzakka-Stainless-Hot-Pot-Induction/dp/B07H9T9X7C
Do you ever do Chinese hotpot — do you do it in the donabe?
Hi hmucha! We usually do Taiwanese hot pot with one type of soup, so I don’t have the divider pot. Mr. JOC would eat spicy soup one, but that’s just 1 vs 3… 😉 Yes, we use a donabe to cook Taiwanese hot pot. 🙂
Hi,
What’s your fav pot for making rice in a (rice) donabe?
What’s your fav donabe pot (10” or 12”)?
Thanks!
Joyce
Hi Joyce! I am making my rice almost every day using this donabe: https://amzn.to/32L0KPj (I use 2 go / rice cooker cups, but 3 cups may be better….).
Thanks! 😁
[…] How to care for a donabe: When a donabe is properly cared for, it can last for generations. You can read my article on How to Season and Care for Your Donabe. […]
[…] No, you don’t have to, but if you own a donabe, this is a good excuse to take it out and make this Miso Nikomi Udon. If you haven’t used it for a while, make sure to properly season before you start using it. Here’s my tutorial on how to season your donabe. […]
[…] How To Season Donabe (Earthenware Pot) […]
Hi Nami, on the very top of this post, there are picture with 2 donabe : the white donabe with small pink sakura flowers (which you also use in Kimchi Nabe post) and smaller donabe with peach cream color. I really love the pattern of donabes that you have. May I know what size are they the cm (inch) and for how many person are they?
The white donabe with small sakuras, where did you buy it?
Thank you Nami.
Hi Lia! I purchased both donabe from Nijiya market years ago. They may still sell them but could be different designs. The small one is for 1 person, and the bigger one was for 4-5 people. I don’t have an exact measurement for 4-5 person donabe as I gave it away… Should be around 11-12″ in diameter. Hope this helps!