Donabe Ginpo Kannyu - Japanese Ceramic Donabe
Donabe Ginpo Kannyu
8 5/8"dia. 4 3/4"tall
7-Go
Donabe (Japanese: 土鍋, literally: earthenware pot) are pots made out of a special clay for use over an open flame in the Japanese kitchen. Often, the food is cooked right at the table on a gas burner for various nabemono dishes such as shabu-shabu.
If properly treated, these pots should last for decades and a few special ones have survived for centuries.
Decades old donabe would be stored and only used for special guests. Young donabe would be used for years preparing lunch menues and food for cooks to age them for this purpose.
Donabe Care Tips:
When a new donabe is obtained, one should let the donabe boil water for hours and dry before using it for cooking. Or you could simply fill the donabe with water and let it sit overnight. This process should be repeated if the donabe has been unused for a long time.
Though the donabe takes direct flame, the pot must not be shocked with sudden high heat or cold. The donabe can be used in both the oven, on an open flame or electric stove top.. The unglazed outside must be completely dry before placing it on a burner or water in the porous clay will expand and crack the dish. Like all dishes, it should never be left empty on any type of heat. The donabe can be placed in the dish washer but take great care that it does not hit other pots or pans during the was cycle for it may crack or chip it. It is best to hand wash your donabe.
There is delicate hand etch work all over the outide of this Japanese Donabe, creating a real hand made feel of this beautiful Japanese Pottery Piece.
8 5/8"dia. 4 3/4"tall
7-Go
Donabe (Japanese: 土鍋, literally: earthenware pot) are pots made out of a special clay for use over an open flame in the Japanese kitchen. Often, the food is cooked right at the table on a gas burner for various nabemono dishes such as shabu-shabu.
If properly treated, these pots should last for decades and a few special ones have survived for centuries.
Decades old donabe would be stored and only used for special guests. Young donabe would be used for years preparing lunch menues and food for cooks to age them for this purpose.
Donabe Care Tips:
When a new donabe is obtained, one should let the donabe boil water for hours and dry before using it for cooking. Or you could simply fill the donabe with water and let it sit overnight. This process should be repeated if the donabe has been unused for a long time.
Though the donabe takes direct flame, the pot must not be shocked with sudden high heat or cold. The donabe can be used in both the oven, on an open flame or electric stove top.. The unglazed outside must be completely dry before placing it on a burner or water in the porous clay will expand and crack the dish. Like all dishes, it should never be left empty on any type of heat. The donabe can be placed in the dish washer but take great care that it does not hit other pots or pans during the was cycle for it may crack or chip it. It is best to hand wash your donabe.
There is delicate hand etch work all over the outide of this Japanese Donabe, creating a real hand made feel of this beautiful Japanese Pottery Piece.
