Yokkaichi Banko kitchenware dates back to around 270 years ago. It uses "petalite"; a special soil known for its excellent heat resistance for cooking pot.
The Japanese clay pots are known for their far-infrared effect that allows your ingredients to cook slowly to perfection, whilst maintaining heat.
The simple and modern design allows you to cook either Japanese or Western style foods.
Excellent heat resistance and durability.
The beautiful design allows you to serve food on your table as it is, straight from the pot.
Suitable for 3-4 people
When to use it for the first time
Earthen pots are ceramic and therefore absorb water.
This characteristic is necessary to ensure that clay pots do not crack over a fire, but it can also cause leaks, odours and mould.
To prevent these problems, the following treatment should be applied at the beginning of use.
Bring the water with 1-2 tbsp flour to a boil over low to medium heat, then leave it to cool. Then wash before use.
Do not put it on the fire while it is still wet.
Do not use the pot for deep-frying food dishes.
Do not leave food in the earthenware pot for long periods of time. This can cause odours and mould.
Do not touch the pot directly as it gets very hot during cooking. Use a potholder when placing the pot on the table.
Do not leave it in water.
They may be washed with detergent, but make sure to rinse off the detergent well.
After cleaning, dry thoroughly in a well-ventilated place before storing. Insufficient drying may cause mould.
To scorch an earthenware pot, boil water (or add baking soda) in the earthenware pot and wash it with a sponge when the scorch blisters and floats away.
If the odour is present, after washing, mix hot water and vinegar (or lemon juice and tea husks) in an earthenware pot, leave overnight, rinse in cold water and allow to dry naturally.