Donabe(土鍋)

 I'd been eyeing the donabe available at my local grocery store and finally caved and bought a smaller one to play around with before committing to something bigger or fancier. It's pretty cute, and a good fit for bibimbap!

A donabe, or whatever you want to call it as, like many things, there are a lot of names available, is basically just a clay pot that you can use cooking directly on the stove/over fire. Donabe is literally 土(do)- earth/clayware and 鍋(nabe)- a pot for cooking in.

Similar to with hagi or any porous clayware used for consumables, it's best to boil a new donabe in water for a couple hours and allow to completely dry before using. This basically helps remove any dust or  any other unwanted things that can effect taste that might have accumulated within the piece from storage/packaging.

Now ready to use, some basic precautions should be followed:
1) Avoid heating a clay pot when empty.
2) Increase the heat gradually. It needs to warm up slowly to prevent cracking.
3) Make sure the outside(which is typically porous, unlike the glazed interior) is completely dry before heating.

Donabe come in a variety of sizes and styles, some even with predetermined uses(ex. one made especially for steaming) in mind. While I've yet to play too much with mine, they're good for pretty much everything from cooking rice to noodle and hotpot dishes, stews, and just about anything you cook with a pot! I've even heard them being used for casseroles.

Can't wait to play more!