Frequently Asked Questions

Yes, we have a variety of donabes that work on induction cooktop (100V/200V).
For our IH product lineup, click here >>>

This product is designed and suitable for induction cooktop marketed in Japan only.
Our IH donabe is not compatible with electromagnetic induction cooktop and low-frequency induction heater. Please refer to the user’s manual of your heating system in advance.

Standard donabe is not compatible with induction heating system. Nagatani-en’s IH donabe, embedded with thick carbon heating element of the same thermal expansion rate as donabe body, has high heat conductivity and distributes heat evenly .

No, IH donabe cannot be used for dry heating. Please make sure to pour water (cold or hot) inside donabe before heating.

We do not recommend to use IH donabe for cooking rice. It may cause breakage as the water gets dried up towards the end of cooking.

Yes, you can use donabe in microwave oven.
But please remove metal grate, if any.

Yes, donabe works with any of these.

Donabe requires seasoning (called ‘medome’) before its first use. This simple step involves cooking Omoyu, or rice porridge in donabe. As the clay is highly porous and susceptible to leaking without proper care, the rice starch formed when cooking porridge will fill the pores of the clay and prevent the absorption of water. This process makes your donabe long-lasting.

<For daily care> Use sponge and mild detergent to clean donabe. (Rinse the detergent immediately and do not leave it for long.) Wipe off the water after wash, place donabe upside down and air dry completely.
Do not use dishwasher. You can use dish drier.
<Before first use> Do not use mild detergent before ‘medome’, or it will seep into donabe.

Donabe requires seasoning (called ‘medome’) before first use. This simple step involves cooking Omoyu, or rice porridge in donabe. As the clay is highly porous and susceptible to leaking without proper care, the rice starch formed when cooking porridge will fill the pores of the clay and prevent the absorption of water. This process makes your donabe long-lasting.

Steps to cook thick rice porridge
(1) Rinse donabe thoroughly. Wipe off the water, place donabe upside down and air dry completely. *Donabe may crack if heated when it’s still wet.
(2) Put a bowl of leftover rice in donabe and pour water until 80 % full.
(3) Mix it together, bring to boil on low heat and cook the porridge till it gets thick.
(4) Turn off the heat and let it cool for more than 1 hour. Take out the porridge and rinse the pot with cold water (The porridge can be eaten after seasoning).

All Iga-Donabe requires ‘medome’ or seasoning before first use, except for donabe skillet and ceramic grillware.

Hand wash with lukewarm water. Use sponge and mild detergent to clean stuck food, but rinse off the detergent promptly, otherwise it may seep into donabe. To remove tough food stains inside, put lukewarm water into donabe and leave it for some time. After washing donabe, wipe it thoroughly, place it upside down and air dry it completely.

Washing donabe in dishwasher is not recommendable because the soapy water may seep into donabe during the wash cycle.
Remove stuck food off donabe by using sponge and mild detergent. (Do not leave soapy water inside donabe for long.) Wipe off the waterdrops, place the donabe upside down, and air dry at a well-ventilated place.
You can use dish drier.

Store donabe at a well-ventilated place with low humidity. The space under the kitchen sink is highly humid, and there is a high chance of getting moldy.

The bottom part that touches the direct frame tends to become blackish due to soot and smoke.
The blackish color will not go, but it is absolutely safe to use donabe in such state.
We hope you appreciate the beauty of your ‘aged’ donabe nurtured over time through your daily use and care.

If you are using donabe after an interval of more than 2-3 months, please do “medome” again to make your donabe more durable.

The cracking may appear on the surface of glazed donabe as a natural result of different rates of expansion and contraction between clay base and glaze during firing (called “kan-nyu”). There is no problem in using such donabe.

Donabe, being made of clay, may start leaking over a period of time.
Small cracks can be repaired by “medome”. (Click here to check how to do “medome” >>>)
Rice starch fills tiny gaps in the porous donabe body and repairs small amounts of leakage.
Bigger cracks may not be repairable. So, it is advisable to cure cracks when they are still small.
If your donabe continues to leak even after “medome”, you may consider to purchase a replacement part.

Fill donabe with lukewarm water and leave it for some time. Scrape the burnt spots with a wooden spatula and rinse the donabe.
Repeat this action 2-3 times.
For extra-stubborn burnt spots, pour water until 70 % full (add a pinch of baking soda, if available). Let it stay for some time and rinse the donabe.

Remove leftover broth from donabe and store it in a bowl. Handwash donabe with mild detergent and sponge. Place donabe upside down and air dry it thoroughly.
Half-dry donabe may get moldy.
Wrap the lid and the pot separately with newspaper. Place the lid upside down on top of the pot. Store at a well-ventilated place. Do not pack donabe in a cardboard box.

Antibacterial and deodorant effect of vinegar helps. Pour water untill 70% full and add 2-3 tablespoonfuls of vinegar. Boil for 10 minutes. Moldy stains may stay, but the mold itself is all dead.