Igamono Kamado Rice Cooker

Igamono Kamado Rice Cooker

Care Instructions //

We recommend simple care and maintenance to ensure the best results for your donabe rice cooker. Before you enjoy delicious home cooking, your donabe needs some care to prevent cracking and ensure durability.

To do this, we make 'Me-dome', plain congee, a process that seals and preserves the naturally porous ceramic material of the pot.

First, thoroughly wash the inside of your Donabe to remove any impurities that may be present in the manufacturing process. Next, place your donabe upside down to dry. The underside of your donabe must be completely dry before proceeding to avoid cracking when placing on heat; if unsure, simply leave overnight.

Before applying to heat source, place your dry donabe on the cooktop and add a bowl of cooked rice. Fill up water to about 80% full and mix well with rice. Place lid on and cook with low heat for approximately 30 minutes until congee is ready. If your donabe has two lids, you do not need to place the middle lid on during this process.

Once the congee is ready, turn the heat off and leave to completely cool down, this may take over an hour. Once cool, remove congee and wash donabe well. Do not throw away your congee; you can enjoy as a meal afterwards as a reward. Enjoy!!

How to Clean //

Clean with a mild detergent and tawashi brush or fukin cloth, donabe's best friends. Then place donabe upside down to dry the bottom of donabe to avoid me-zumari' / clogging.  If not thoroughly dried, mould can occur on the surface of the donabe.  

What is ‘Me-zumari’ / clogging? 

If cooked rice or residual water/dampness is left in the donabe too long, it may cause clogging.  If this occurs, the flavour and taste of the rice may be unpleasant or appear brownish in colour.  This is caused by the starch in the cooked rice and/or burnt rice becoming carbonised; although harmless, it is best to avoid it. 

What do I do to remove 'Me-zumari' / clogging?

Place water 80% full into donabe Add 1 teaspoon of bicarb soda. Place donabe on heat and cook for 10 minutes. Discard water. Dry donabe well in sunlight area if possible.

To complete the maintenance process and seal the donabe by making 'Me-dome', plain congee. This preserves the naturally porous ceramic donabe. 

How to prevent odour //

If an odour develops over time, we recommend to employ tea leaves / mild odour, vinegar for mould odour or bicarb for hard to remove stuck surface. Place water 80% full into donabe. Add either; 1 tablespoon of used Japanese tea leaves, 3 tablespoons of vinegar 1 teaspoon of bicarb soda. Place donabe on heat and cook for 10 minutes. Discard water. Dry donabe well in sunlight area if possible. 

To complete the maintenance process and seal the donabe by making 'Me-dome', plain congee. This preserves the naturally porous ceramic donabe. 

Tips on how to use your donabe //

> Always ensure your donabe is dry before cooking.  A wet donabe can crack when applied to heat.

> Do not place cold water into a hot donabe to cool it down; dramatic temperature changes can result in cracking.

> Donabe is not suitable for deep-fry, as it can catch fire.

> Donabe is not suitable for induction heat as it is made of ceramic.

> When serving, place pot stand under donabe to avoid ceramic base scratching table surface or creating heat stains.

> Handle with care to avoid burns.  Use an oven mitt when handling.

> Do not leave donabe in water to soak or put away before drying.  Doing so may result in 'Me-zumari' / clogging; refer to notes above.

> Cracks may be present on the surface of the donabe. However, this cracking is present only in the glazing and does not represent a faulty or unusable donabe.

> Cleaning, tawashi or a fukin cloth are donabe's best friend. Tawashi, turtle brush will not scratch the pot's surface, and it cleans the surface well.

> The natural patina will develop over time.