Iga Yukihira Pot – Kuroame

Iga ware 伊賀焼, iga-yaki

Using local clay and traditional techniques, Iga ware (伊賀焼, Iga-yaki) is a style of Japanese pottery traditionally produced in Iga city of Mie prefecture, Japan.

Iga ware carries a rich tradition that can be traced back to the Nara Period (710-794), featuring a wild beauty actualized by the unique quality of the baked clay. Due to the handcrafted production, there are individual differences in shade, gloss, and size of glaze. Its beauty is one of a kind.

Gas stove and microwave safe. Not for use on induction heating. Oven safe up to 250℃. Hand wash only, do not put in the dishwasher.

How to Season:

Iga-style donabe is made of porous clay. It is important to season the donabe before using it for the first time to prevent leaks or cracking. The best and easiest way to season the donabe is to make rice porridge in it. This simple seasoning step makes the donabe last for many years to come.

1. Before you use, make sure the outer bottom of the donabe is totally dry.

2. Pour water to about 80% of the pot, add cooked rice (about 20%). Stir the water and rice often and cook it with a low ~ medium-low heat until it becomes like paste.

3. Turn off the heat and let it cool down for about 1 hour.

4. Remove the rice porridge from the donabe, and rinse the donabe thoroughly.

5. Wipe off moisture and let it dry completely before using it for the first time.

You can repeated this procedure again if you find any cracking in the bottom of the donabe or leaking after regular use.

Care:

Wash with lukewarm water and a mild dish soap. Place upside down and let dry completely before storing. This prevents possible mildew to grow.

Make sure that the bottom is dry before you set the donabe on the heat. Any moisture on the outer bottom surface could cause possible cracking when heated.

If you find a crack on the donabe that goes to the edge or has any visible damage, stop using it immediately.

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