Donabe

Donabe (Japanese: 土鍋, literally "earthenware pot") are pots made out of a special clay for use over an open flame in Japanese cuisine, and in the case of semi-stoneware Banko ware of high petalite content.

While the material is similar to earthenware or stoneware, donabe can be used over an open flame as well as in an oven if three precautions are taken.

First, the outside of the donabe should be dry before use, as moisture within the clay will expand in the heat and may chip or crack the pot.

[5]: 6 With use, donabe develop a patina of crackling of the interior glaze called kannyu.

Other sources suggest that the user should simply fill the donabe with water and let it sit overnight.

Young donabe would be used for preparing lunch menus and food for cooks, to age them for this purpose.