The Japanese Clay Pot Blue Bottom 18.5cm (Model Y7018-6) is a traditional Size 6 Donabe (earthenware pot), optimized for individual servings, side dishes, or cooking small portions of rice. Crafted from porous clay, these pots excel at retaining heat and spreading it evenly, making them perfect for slow-simmering comfort foods. Key Specifications • Dimensions: 18.5 cm in diameter (Standard Size 6). • Capacity: Typically around 15–30 fl oz (approx. 450–900ml), making it ideal for a 1-person meal. • Aesthetics: Features a distinctive blue-glazed base paired with a ceramic lid designed to trap steam and minimize boil-overs. Traditional Culinary Uses • Nabemono (Hot Pot): Perfect for individual helpings of Sukiyaki, Shabu-Shabu, or Kimchi Nabe. • Clay Pot Rice: Excellent for cooking ultra-fluffy white rice with a slightly crispy, savory bottom layer (okoge). • Simmering & Steaming: Gently pulls out natural umami flavors from vegetables, broths, and proteins. Crucial First-Use & Care Tips Because traditional donabe are made of natural, porous clay, they require special handling to ensure durability 1. Seasoning (Medome): Before your very first use, you must season the pot. Fill it 70–80% with water, add a cup of leftover cooked rice, and simmer gently on low heat into a thick porridge. The rice starch seals the microscopic pores to prevent cracking and leaking 2. Stove Compatibility: Most traditional clay pots are strictly built for direct gas flames or open fire. Do not use on induction (IH) cooktops unless explicitly marked as induction-compatible by the manufacturer 3. Thermal Shock: Never place a cold pot onto a high flame, and never pour cold water into a scorching hot pot. Always allow it to cool completely before washing. 4. Cleaning: Hand-wash without harsh abrasives or lengthy soaking, as the porous clay can absorb soap aromas. Ensure the bottom is completely dry before storing