The ceramic toban is the perfect cooking vessel for flame to table cooking. Can be used on it's own for steak and sliced meat or any ingredient that benefits from a dry high heat cooking. Pair with the lid and lock in moisture to steam foods in their own liquid.
Replacement parts are available for the Mishima Toban:
Learn more about the wonders of the donabe earthenware through our youtube video!
Please completely dry the pot before use. When you first fill the pot with water, you may notice that water is seeping through the pot. Japanese Earthenware is made this way to avoid cracking while heating. To eliminate this problem, please follow the instructions below:
Cook porridge or heat water mixed with cornstarch in the pot until it boils.
Leave the porridge or water with water in the pot and allow it to cool completely for 1 - 2 hours.