How to Season a Donabe
To extend the life of your donabe, we recommend seasoning it with rice water before its first use. This process, called medome, helps seal the fine pores in the earthenware clay, making the pot stronger and less likely to crack or absorb odours.
Seasoning with rice water (before first use)
- Rinse rice as usual, gently kneading it between your fingers under running water. Keep the cloudy rinse water.
- Fill the donabe to about 80% with the rice water.
- Bring to the boil over medium heat, then simmer gently for 15 minutes, stirring occasionally.
- Turn off the heat and let it cool naturally to near room temperature, then discard the water.
- Wipe with a clean cloth and leave to air dry completely, at least overnight, before using or storing.
Caring for your donabe
- Hand wash only; donabe are not dishwasher safe.
- Don't soak the donabe, or cool it too quickly while hot.
- Dry thoroughly before storing.
- Very fine hairline cracks (kannyu) may appear in the glaze over time. They're a natural feature of handmade earthenware, don't affect its use, and are appreciated within the wabi-sabi aesthetic.
New to cooking rice in a donabe? Read our guide on how to cook rice in a Japanese donabe.