Introduction to Daikoku Banko Ware from Kagetsu

Josh Introduces our growing collection of Daikoku Banko Ware from Kagetsu.
When cooking in Banko ware pots, a far infrared wavelength is created which creates more efficient cooking than direct surface conducted heating. Banko ware can be used on gas range tops, inside an oven and for brief re-heatings- microwave ovens. Banko ware is not suitable for electric range tops (electric oven is ok), no deep frying or use on induction burners.
Banko ware aka Banko Yaki （萬古焼）or Yokkaichi Banko Yaki is a heat resistant earthenware that has been made in Mie prefecture since the 18th century. It represents the majority of stoneware for cooking produced in Japan, and is officially recognized as a traditional Japanese craft. The addition of petalite added to the clay gives Banko ware an excellent heat resistance and allows it to be exposed to direct flame.
Rice Donabe:
Three-piece rice cooking donabe includes inner lid, outer lid, and pot.
These rice cooking donabe are the most versatile donabe styles. Aside from cooking rice, they can be used to cook porridge, stews, soups, and other gohanmono (seasoned rice dishes). Unlike other donabe, which need to be gradually introduced to even heat (to prevent cracking), Daikoku donabe can be transferred directly from the refrigerator to the stovetop.
Soup Donabe:
Two-piece donabe includes pot and lid.
These classic style donabe are best suited for braising, soups, and stews but can be used to cook a wide range of meals. Unlike other donabe, which need to gradually introduce even heat as to not break, Daikoku donabe can be transferred directly from the refrigerator to the stovetop.
If you are unfamiliar with using donabe or are interested in learning more about them, please reference our 'Donabe: Use and Care' page.
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[@vidskrish]

hi could you tell me if these are certified lead,cadmium free and other toxin free (glaze and clay) ?

[@84dannyyu]

If I buy a rice donabe, can I also use it for stews?

[@bernalcutlery-sf]

Sure thing! Some people do prefer have a separate rice donabe for rice only since the donabes are porous and can take on heavy stains and flavors. If you are looking for a donabe that can be used for both we recommend the soup donabes as they have a wider shape for stews and soups but still can make a great pot of rice!

[@Moi_81]

After if you want to cook rice after cooking stew, you would have to clean it with water and vinegar and re-season it. I would also keep to a donabe for rice as opposed to using one for stew.