Pots and Pans

Appears in
At Home with Japanese Cooking
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About
The Japanese use an assortment of shapes, sizes and materials for their cooking vessels. Three interesting and useful ones are described here:

Do Nabé (earthenware pots) are particularly nice to use at the table either for serving or for cooking one-pot dishes that require simmering in a fair amount of liquid. These ceramic pots are glazed only on the inside; avoid placing a pot that is damp on the outside directly over high heat—it may crack.

Wash do nabé by hand with a mild detergent and soft sponge. Rinse in warm water and turn upside down to let dry naturally. Allow at least an hour for it to “drip dry.” With proper care, do nabé can last a lifetime. I recommend buying one that has at least a 2-quart capacity. They are available at many Oriental grocery stores.