Classic-style donabe for many different purposes This is a very classic-style donabe which you can use for a wide variety of dishes. In Japan, almost every household has at least one classic-style donabe and most commonly use it to cook hot pot (“nabe”) dishes including shabu shabu and yosenabe on tabletop to enjoy with family and friends. The classic-style donabe is also ideal for stewing or braising. You can use it over gas stove top or in the oven. Iga-yaki donabe is known for its durability and perfect for everyday cooking. MediumIdeal for 3 – 4 people Size: 10.6” diameter x 7.1” high (27 cm diameter x 18 cm high) – including lid Capacity: 2.5 qt (2,500 ml) Weight: 6.6 lbs (3 kg) Usage and Care Ideal for gas stove top use. This donabe is not suitable for electric or induction cooktop. Oven-safe (up to 500℉/ 250℃). This donabe is not suitable for microwave. Hand wash only. Before the first use, this donabe must be seasoned (How to Season Donabe). Your donabe develops its character as it ages As you use your donabe over and over, it develops character and that’s something to be welcomed. The very thin cracks could appear on the surface (glaze) of the donabe. It’s called “kannyu” in Japanese and the cracks run like veins. They are the naturally developed cracks on the glaze and won’t affect the function of the donabe. Once you start using the donabe, the bottom part starts to change its color and black spots (like burned spots) could appear. It’s also the part of developing the character and the donabe is safe to use. However, if the bottom part seems to get too black too quickly, the heat you use might be too high. In this case, we suggest that you use the donabe over lower heat level.
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