Iga Banko Ware，Milky White Clay Pot- Small

A timeless essential in Japanese kitchens, the Do Nabe (土鍋) is more than just a clay pot—it's a vessel of warmth, tradition, and togetherness. Crafted from the mineral-rich, porous clay of Iga Province, this handcrafted donabe (clay pot) is renowned for its excellent heat retention and slow, even heat distribution.

Much like a Japanese slow cooker, the donabe gently builds heat and holds it beautifully, making it ideal for a variety of comforting dishes such as hot pot, soups, stews, shabu-shabu, sukiyaki, and rice. Its natural far-infrared heating effect enhances the flavors of ingredients and transforms ordinary meals into soul-warming experiences.

Each piece is handmade, and slight differences in glaze or texture may appear—these are unique characteristics of artisanal Iga ware. Please enjoy the rustic charm and personality of your one-of-a-kind donabe.

Country of manufacture: Japan
Material / component: Banko-Yaki, Clay/ Heat-resistant earthenware
Capacity: around 700cc, Ideal for 1–2 servings.
Size: W220×D185×H115mm

Care & Use:

Season the pot with "medome" before first use.
Avoid sudden temperature changes (e.g., don’t heat a cold pot directly).
Hand wash only – no soaking, no dishwasher.
Use warm water and a soft sponge; a small amount of mild soap is okay (rinse thoroughly).
Do not store food in the pot after cooking – transfer to another container.
Dry completely before storing to prevent mold or odors.
Compatible with gas flame, oven, and microwave.
Crazing (surface cracks) is natural with use and does not affect functionality.

Supported heat source:

Gas
Direct fire
Can be used in oven
Not suitable for induction stoves or deep frying

Do Nabe (土鍋) – 土鍋の目止め，Initial Seasoning Instructions (Medome)

-Before First Use
Donabe clay pots are porous and may absorb moisture, which can cause water seepage or cracking during first-time use. To prevent this, a seasoning process called “medome” is recommended.

-Steps
Step 1: Wash Thoroughly
Rinse the inside and outside of the donabe with clean water.

Step 2: Seasoning (Medome)
Let the pot dry completely after washing.
Then fill the pot halfway with water and add a spoonful of cooked rice or flour.
Simmer gently over low heat for about 1 hour, until it becomes slightly thick and starchy.

Step 3: Dry Completely
Turn off the heat, let the pot cool naturally.
Remove the contents, rinse, and let the pot dry completely before storage.

-Why This Matters
Seals tiny pores in the clay 
Helps prevent water seepage & cracking 
Reduces odor and mold risk 
Extends pot durability