Not exaggerating: these clay pots from Japan have changed our lives for the better. Made to be used directly on an open flame, in the oven, or even on a barbecue, this handmade clay cookware is a portal to a fresh, easy and flavorful style of cooking that's made for gathering people around the table.
Don't have a gas stove? We recommend purchasing an Iwatani butane burner and using your Donabe right on your dining room table. It's more fun that way anyway.
The Kamado-San Donabe is the true workhorse of the bunch. This style is used for cooking rice - its double-thick clay walls allowing rice to cook evenly, creating a perfect, toothsome, slightly sticky grain. Remove the inner lid and you can use your Kamado-San to make any number of hot pots, shabu-shabu, soups, stews, and braised-style dishes.
All the Donabe we carry come from the Nagatani-En Pottery in the Iga region of Japan, an 8th generation workshop where the porous clay made up of ancient volcanic ash makes for beautiful pots that conduct heat slowly and evenly.
Donabe from Iga is also known for its great durability. With a little care, "Kamado-san" can last for generations - its character only deepening.