How to Season and Care for a KAKOMI Direct Fire Donabe

Quick answer

Season a KAKOMI donabe by simmering a thin layer of rice porridge or water with a spoonful of rice, then cooling and rinsing it before first use. For direct fire, always start on low heat, avoid sudden temperature changes, and never leave the pot empty on a flame. Clean with warm water and a soft sponge only; skip soap and harsh scrubbers.

Why direct-fire donabe need different handling

KAKOMI donabe are made from porous clay that expands and contracts with heat. On direct fire, the bottom receives intense localized heat while the sides stay cooler. This uneven stress is normal, but it means you cannot treat the pot like a metal saucepan. Preheating slowly and keeping liquid inside are not optional habits; they are what prevent hairline cracks from turning into leaks. If your pot has a glazed interior and an unglazed base, the base is the part that absorbs water and needs the most attention during seasoning.

Step-by-step: seasoning a new KAKOMI donabe

Seasoning fills the tiny pores in the clay so the pot heats evenly and resists staining. You only need rice, water, and a wooden spoon. Do this once before first use, and repeat only if the pot develops a metallic smell or you have not used it for several months.

• Rinse the donabe with warm water. Do not soak it. Dry the outside completely with a cloth.
• Fill the pot to about 70 percent with water. Add two tablespoons of raw rice or rice porridge.
• Place on low heat and bring to a gentle simmer. Keep the lid slightly ajar so you can watch it.
• Simmer for 15–20 minutes. Stir occasionally with a wooden spoon so the rice does not stick and burn.
• Turn off the heat and let the pot cool completely on the stove. Do not move it while hot.
• Discard the rice water, then rinse with warm water and a soft sponge. Dry the outside and let the inside air-dry fully before storing.

Everyday cleaning without cracking the clay

Wait until the donabe is cool enough to touch before washing. Thermal shock from cold water on a hot pot is the most common cause of cracks. Use only warm water and a soft sponge or a nylon brush. Detergent can soak into the clay and affect the taste of your next dish, so avoid it. If food sticks, fill the pot with warm water and let it sit for 10 minutes, then wipe. Never use steel wool, abrasive cleansers, or a dishwasher. After washing, dry the outside with a towel and let the inside air-dry upside down for a few hours. Store with the lid off so air can circulate.

How to spot and handle hairline cracks

Hairline cracks are common in earthenware and do not always mean the pot is ruined. If the crack is on the glazed interior and does not leak, you can often continue using the pot for simmering, but avoid high heat. If the crack goes through the wall or the pot leaks, stop using it on direct fire. Some hairline cracks can be sealed by boiling a small amount of rice porridge in the pot, which fills the gap with starch. This is a temporary fix, not a permanent repair. For structural cracks, retire the pot for cooking and use it as a serving vessel or planter.

Storing and maintaining between uses

Store your donabe in a dry place, not under a sink or in a damp cabinet. Clay absorbs moisture from the air, which can lead to mold or a musty smell. If you live in a humid climate, place a small packet of silica gel near the pot. Before each use, check the bottom for moisture; if it feels damp, let it air-dry before putting it on the stove. Never store the pot with the lid sealed tight, as trapped moisture can cause cracks when the pot heats up next time.

Donabe care steps at a glance

1. Season before first use: Simmer water with a spoonful of rice for 15–20 minutes, then cool and rinse. This seals the clay and prevents staining. Skipping this step can leave a metallic taste in your first meal.
2. Heat gradually on direct fire: Always start on low heat and never place an empty pot on a flame. Sudden temperature changes cause cracks. If you hear a ticking sound, the pot is expanding too fast. Lower the heat immediately.
3. Clean with warm water only: Use a soft sponge and no soap. For stuck food, soak with warm water for 10 minutes, then wipe. Detergent residue can seep into the clay and affect the flavor of future dishes.
4. Dry completely before storing: Air-dry the inside upside down and dry the outside with a towel. Store with the lid off in a dry place. Storing a damp donabe can lead to mold or cracks when you next heat it.
5. Check for cracks before each use: Inspect the interior and exterior for hairline cracks. If the pot leaks, stop using it on direct fire. A leaking crack is a safety issue. Retire the pot for cooking and repurpose it.

KINTO products that support donabe care

• デイオフタンブラー / トラベルタンブラー 500ml シリコーンパッキン（Aタイプ）: The KINTO Day Off Tumbler / Travel Tumbler 500ml replacement silicone packing is compatible with specific KINTO tumbler models (sizes 350ml and 500ml, codes 20940, 20941, 21091). If you use a KINTO tumbler alongside your donabe meals, replacing a worn silicone packing restores a secure seal and prevents leaks.
• RIM プレート 115mm: The RIM plate 115mm is made of porcelain, is microwave and dishwasher safe, and is manufactured in Japan. Porcelain plates like this are non-porous and easy to clean, making them a low-maintenance serving option when you want to avoid the careful hand-washing that donabe requires.