One of Japan’s oldest cooking vessels, the donabe first came about in Japan’s Iga province. It was originally fashioned from the highly porous clay distinctive to the region, which is known for its ability to stand up to high cooking temps, 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).