Iga-Yaki donabe cooking pots are one of the most highly respected traditional Japanese pottery. Each donabe is carefully made and it can take almost 2 weeks for each pot to be made! The bottom of the Iga-Yaki Pots are about one and a half times thicker than the regular donabe that you might be used to seeing.
There is also what is known as the “Kamado-San” this is a donabe especially for rice.
This pot has a special glaze that once you set the heat to medium high, that’s it. You do not have to readjust the flame until it is done! The special glaze and the double-lid actually helps heat the core of each grain of rice for an overall even cooking without compromising the moisture of the rice. With these special pots, you will have a much more fluffier, shinier, tastier rice!
It is highly recommended to season your donabe pot. This is just for the very first time you use it, but we also recommend that you do this step if you store your pot for a long period of time:
Take about 1quart of water and about a cup of white rice (cooked) and stir. Over a low/medium gas heat, make sure both lids are closed, and let it cook to a boil. Then remove both lids and cook at a low heat until it becomes like a thick pouridge. Let it cool for about 40~60 minutes, and remove the pouridge from the pot. Then rinse and dry the pot carefully-and now you are set to make your special rice dishes!!
*there are two holes in the bottom lower lid and one hole in the upper outer lid. Make sure the top lid with the one hole is inbetween the two holes from the bottom lid. Basically make sure the top and bottom holes do NOT line up. The upper lid should be placed so that the top hole is somewhere inbetween the two holes to allow a slower air escape.