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Donabe (Japanese: 土鍋, literally "earthenware pot") are pots made out of a special clay for use over an open flame in the Japanese kitchen. Often, the food is cooked right at the table on a gas burner for various ''nabemono'' dishes such as shabu-shabu. The ''donabe'' is usually glazed on the inside and porous on the outside. The material is similar to earthenware or stoneware (although normally, earthen- or stoneware pots should usually not be used over an open flame). ''Donabe'' however, can be used over an open flame as well as in an oven if three precautions are taken. First, the outside of the ''donabe'' should be dry before use, as moisture within the clay will expand in the heat and may chip or crack the pot. Secondly, the pot should be heated gradually to reduce the possibility of cracks due to heat stress. Third, the pot should never be left over the flame while empty. If properly treated, these pots should last for decades and a few special ones have survived for centuries. When a new ''donabe'' is obtained, one should let the ''donabe'' boil water for hours and dry before using it for cooking. Other sources suggest that the user should simply fill the ''donabe'' with water and let it sit overnight. This process should be repeated if the ''donabe'' has been unused for a long time. In old ryoutei of Kyoto, decades-old ''donabe'' would be stored and only used for special guests. Young ''donabe'' would be used for preparing lunch menus and food for cooks, to age them for this purpose. File:Cainz Donabe Hakusen-nagashi 19cm 1.jpg File:Cainz Donabe Hakusen-nagashi 19cm 2.jpg ==See also== *Clay pot cooking *List of Japanese cooking utensils ja:鍋#材質と特徴 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「donabe」の詳細全文を読む スポンサード リンク
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