How to Season a Donabe for First Use
By KINTO Japan | Published: 2026-10-23
Category: How-to Guides
Learn how to season your KAKOMI donabe for first use. This guide explains why modern clay pots need no traditional curing and gives simple prep steps.
Quick answer
Most modern donabe, including KAKOMI, do not require traditional rice-water seasoning because they absorb almost no water. Simply wash with mild detergent, rinse, and dry before first use.
Why modern donabe skip the old seasoning ritual
Traditional clay pots are porous and need a rice-water boil to seal tiny cracks. KAKOMI donabe uses a high-fired heat-resistant ceramic that absorbs very little moisture, so the classic 'medome' step is unnecessary. Skipping this saves time and avoids unnecessary starch buildup that can attract pests.
However, the pot still needs a gentle first wash to remove factory dust. Never use abrasive scrubbers or harsh chemicals—just a soft sponge and mild dish soap.
What to avoid on your first use
Never heat an empty donabe. Always add liquid or food before placing it on the burner. Dry-firing can cause thermal shock and cracking even in heat-resistant clay.
Avoid using the donabe for stir-frying or deep-frying. The manufacturer explicitly warns against oil-based cooking methods because the clay cannot handle the rapid temperature changes from oil splatter.
Step-by-step first-use preparation
- Wash with mild soap: Use a soft sponge and a small amount of mild dish soap to gently wash the pot and lid. Rinse thoroughly with warm water. Do not use abrasive pads or metal scrubbers—they can scratch the glazed surface.
- Dry completely: Wipe the pot and lid with a clean towel, then let them air-dry upside down on a dish rack for at least 30 minutes. Ensure no water pools inside the pot before storage to prevent mold.
- Start with a water-based recipe: For the first cook, choose a soup, stew, or rice dish that uses plenty of liquid. Fill the pot at least halfway and heat gradually over medium-low flame. Never heat the pot empty. Always use a diffuser if your stove has uneven flames.
Product note
- KAKOMI 直火土鍋 1.2L: KAKOMI donabe is made of heat-resistant ceramic that absorbs almost no water, so no traditional medome (seasoning) is needed. You can skip the time-consuming rice-water boil and start cooking immediately after a simple wash.
KAKOMI 直火土鍋 1.2L
