Hario Donabe Glass Lid Cooking Pot $88.95

One of Japan’s oldest cooking vessels, the donabe originated in Japan’s Iga province.

It was first fashioned from the highly porous clay distinctive to the region, which is known for its ability to stand up to high cooking temperatures, slowly building heat and maintaining it for longer than a typical pot. We’ve always loved clay cookware for its ability to make food delectably moist by circulating steam and for how it absorbs and redistributes flavor. This makes your dishes better and better the more you use it (think of how a loved and well-cared for cast-iron pan develops a seasoning that is full of character—same idea).

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Rinse, then drain rice in a sieve and add to a pot. Use about 200 milliliters of water per every cup of rice. Let soak for approximately 30 minutes. Cook on medium to high until water bubbles and steam escapes from the vent. Reduce heat to low and simmer another five minutes. Turn off heat and let steam for 15 minutes before serving. Safe for oven and stove use.

Kitchen Notes

Use soft sponge and neutral detergent to clean this pot. Clean quickly after use, do not soak, and wipe dry. As it is porous and made of clay, a donabe must be seasoned before use to protect and seal the pot. Hario recommends either of the following:

1. Add 2 cups of water and 1 cup of cooked rice to your hot pot ( more or less in the same proportion, depending on the size of your pot). Cook over medium heat for about 10 minutes, until the rice turns into a thick and creamy porridge, then allow the rice to cool to room temperature. Remove the rice, wipe the inside clean.

2. Fill your hot pot with the water from the first wash of Japanese rice ( that is very milky, cloudy water). Bring it to a boil, and cook over medium heat for 15 minutes. When the liquid cools to room temperature, discard the rice water, wipe the inside clean.

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