This cream-coloured donabe dish is used to make nabemono, and Japanese-style tagines. Literally translating as ‘earthenware pot’, donabes dishes can be heated up in the oven, or over a gentle flame on a hob.
The claypot retains its heat for a long period of time – ideal for keeping food warm throughout a lengthy meal. It happily makes a two-person dish, but can feed many more if served as a single dish in a larger meal. The lid features an attractive crackled glazed design, while the outside of the base is left unglazed, staying true to tradition.
- If using on the hob, heat gradually over a gentle flame
- Ensure the outside of the pot is dry before use
- Do not heat when empty
- Not dishwasher safe
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