A donabe is a Japanese earthenware cooking pot used for nabe (hot pot) dishes, soups, and slow-simmered dishes. The porous clay walls absorb and radiate heat slowly, producing even, gentle cooking that is difficult to replicate in metal pots.
Seasoning and care
New donabe must be cured (shime): fill with watery rice porridge (kayu), bring to a simmer, cook 20–30 minutes, let cool in the pot, discard. This fills the pores of the unglazed base with starch, preventing water seepage that can crack the pot during heating.
Use at the table
Donabe are designed for table service — the pot retains heat well after being removed from the flame. The lid traps steam throughout cooking. For nabe dishes, the pot is heated on a portable gas burner at the table and diners add ingredients to cook as they eat.