http://openkyoto.com/kyoto-support/tags/earthenware-pot Sad to say, but this lovely old town requires some support. en-US Sat, 11 Feb 2012 12:02:19 +0000 http://bbpress.org/?v=1.0.2 q http://openkyoto.com/kyoto-support/search.php http://openkyoto.com/kyoto-support/topic/how-to-season-a-japanese-donabe-earthenware-pot#post-44 Thu, 18 Dec 2008 14:33:45 +0000 miwa 44@http://openkyoto.com/kyoto-support/ <p>Mora, a KyotoFoodie reader was in Kyoto recently and purchased a donabe 土鍋 (earthenware pot). Donabe are wonderful for cooking but require some care.</p> <p>The donabe came with instructions on how to season it prior to its first use, but this was in Japanese so she asked us what it says.</p> <p>Here are the main points for curing a donabe:</p> <p>-- From Iga no Gohan Donabe instructions --</p> <p>Before you cook, make sure that the bottom of the donabe is dry.</p> <p>After using,the donabe will definitely have crack-like lines, but it is natural, actually a good sign, not crack, so please don't worry.</p> <p>Donabe must be cured prior to use.</p> <p>1 Check that the bottom is dry</p> <p>2 Fill 80 percent with water. Add COOKED rice to equal 1/5 the amount of water. (The end result will be porridge, NOT 'rice'. See below.)</p> <p>3 Cook over low heat until rice porridge gets thick and glue-like sticky.</p> <p>4 When finished, cool for at least one 1 hour then remove and wash donabe with water.</p> <p>(The 'glue' fills up invisible holes and make the donabe stronger)</p> <p>--------------------------------------------------------------</p> <p>You can use a donabe in a microwave or oven. </p> <p>It is best to remove rice, soup, food etc soon after cooking.<br /> You can wash with detergent.<br /> After washing, please place up side down and dry well. </p>