1. Before First Use: Seasoning the Pot

◼︎ Why is seasoning necessary?：The initial seasoning process helps reduce water seepage.Because Iga donabe is made from porous clay, tiny gaps and fine cracks may naturally occur during firing. The seasoning process fills these pores with starch, helping to prevent leakage.

◼︎ How to Season Your Donabe：

1. Fill the donabe with water and add 2–3 tablespoons of potato starch or flour. Mix well and heat over low heat.
2. Once the mixture begins to simmer, turn off the heat and allow it to cool naturally. Leave it overnight.
3. Wash thoroughly and let it dry completely before use.

2. How to Season and Care for Your Donabe

Repeat the seasoning process described above.As you continue using your Iga donabe, small cracks (called hibi) and crazing may naturally develop. Over time, slight water seepage may occur.If this happens, simply repeat the seasoning process. Cooking starchy foods such as porridge or rice can also help seal the pores naturally

3. Important Usage Notes

◼︎ Start with Low Heat：Begin cooking over low heat and gradually increase the temperature.Donabe is sensitive to sudden temperature changes. Rapid heating or quickly cooling a hot pot can cause significant cracking. On the other hand, donabe has excellent heat retention, so once the contents reach a simmer, you can reduce the heat and the food will continue cooking for some time.

◼︎ Wipe Off Any Moisture on the Bottom：Make sure the bottom of the donabe is completely dry before placing it over heat. Using a donabe with moisture on the bottom may cause cracking. Always wipe it dry thoroughly and allow it to dry completely before use.

◼︎ Hand Wash Only：Wash the donabe by hand only. Do not use a dishwasher.

◼︎ Dry Thoroughly Before Storing：After washing, turn the donabe upside down and allow it to dry completely before storing. Storing a donabe while it is still damp can lead to mold growth and unpleasant odors. Ensure that both the pot and lid are fully dry before putting them away.