Hana-Mishima Donabe Casserole, 74 Oz.

Hana-Mishima, Ginpo‘S Long-Running Flagship Model. The Hana-Mishima Series Of Cookware Is Intended Mainly For Household Use: Pots Are Available In 4 Sizes Here.Hana-Mishima Cookware Can Be Used Over An Open Flame Or In An Oven (Without The Lid).Just Make Sure There Is Always Some Liquid In The Base So Your Casserole Does Not Burn.

• Serves 2 ~ 3 – Approx. 74 Oz. / (2200Ml).
• 10.75″ X 9.5″ X 5.5″H.
• Oven*, Open Flame Safe.
• Hand Wash And Dry Well To Store.
• Made In Japan.

*Please Remove The Cover Before Placing In The Oven.

Care And Instructions

“Pre-Seasoning” Your Donabe Before First Use :

Since Donabe Casserole Is Made From Clay That Is Materially Porous, Filling The Tiny Pores In The Pot By Pre-Seasoning Process Prevents Any Breakage And Damage And Extends Your Donabe’S Life.

1. Fill Donabe About 80 – 90% With Rice Water** (The Water After Yourinse Rice) And Bring To A Boil.
2. After The Water Starts Boiling, Turn Down The Heat To Low And Simmer For 20 – 30 Minutes.
3. Turn Off The Heat And Let Cool.
4. Throw Out The Rice Water And Rinse Out Donabe.
5. Dry With Cloth And Let Air Dry Completely Before Using.

**You Can Actually Cook Some Leftover Rice In It With Water, Making A Porridge As A Pre-Seasoning Process. Or Add Flour Or Potato Starch To The Water Instead Of Using Rice Water. (In That Case, The Ratio Would Be 9 : 1 (Water : Flour/Potato Starch).

Day-To-Day Care :

• Dry With Cloth And Let Air Dry Completely Before Using.
• Not To Be Used For Deep Frying.
• Make Sure The Exterior Of The Pot Is Completely Dry Before Heating, Or The Material May Expand And Crack.
• Do Not Start Cooking Anything With A Very High Flame – This Pot Is Not For Flash Cooking!It Is For Slow Cooking Stews And Soups.
• Do Not Heat Empty; Make Sure There Is Some Liquid When On A Flame.