Toki Blog 
Mishima Donabe
First thing to do when you bring your pot home: just fill it up with some tap water, and leave it overnight. After this you may use the pot anytime without having to do this step, but we do recommend that you do this again if you store your pot for a long time without using.
Tips on cooking with a Donabe Pot:
1. When using-it MUST be a soup-based meal (always having liquid inside.)
2. Do NOT use this with oil to fry things. And always keep the outside part dry.
3. Do not use harsh detergents or metal scrubs when cleaning.
4. Use care when opening the lid of moisture from inside and the lid itself will be hot!
The bottom of the pot will get dark from cooking, but many feel this brings more of a beauty to your pot and meal! Sometimes you may notice a difference in texture, color and or finish between the bottom pot and the lid. This is because in Japan they are made at 2 different places - each focusing their work in the purpose of each part.
They are great for sukiyaki, udon, shabu shabu, stew, or any other liquid base meal!
If you have any questions about the pot, please feel free to contact us by: email: customerservice@tokiusa.com or by calling us at 800-269-5099 M-F 10am-5pm(est).
Please see our Donabe Cooking Pots online at:
http://www.tokiusa.com/donabe.html
