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Mar 2, 2007 09:25 AM

Can I use a Nabemono as a Claypot?

I bought a nabemono (traditional Japanese fondu pot) last night thihnking it was a claypot. It looks like the one here:

My question is can I use the nabemono as a normal claypot? Can I put it on an electric burner and cook chinese claypot recipes, like claypot chicken and rice?

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  1. I use my nabemono all the time on the stovetop exclusively - but it is gas, and it's for stewing or braising - in other words, it always has liquid. I've never used a Chinese claypot, but have had a Romertopf, which is very different and strictly for the oven, and intended for mainly dry baking, with some juices present and retaining moisture - but not for braising. So I don't know what you plan, but I definitely wouldn't use the nabemono for dry baking, either in the oven or the stovetop. I don't know what the electric stovetop will do to the nabemono, but maybe if you got the steel wire to keep some air between the pot and the element, it should be ok.

    1. I have used my nabemono several times on my electric burner, (wish I had a gas cooktop!), with no ill effects to show for it. However I normally use it over gas, specifically on an Iwatani tabletop butane stove (Cassette-Feu is their brandname for the stove). And as applehome stresses, never let it go dry. There must be some liquid reamining in the donabe in order to absorb the heat.

      FYI just for clarification, peachblossom, donabe (do=clay; earthen, nabe=pot) is the term for the pot, and nabemono (nabe=pot, mono=thing) are "single pot dishes", that is dishes that are prepared in a single pot.