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Think about the last time you tried to steam something in a metal pot with a flimsy bamboo basket. Water splashes everywhere, the food sits too close to the water, and by the time it’s done the texture is uneven. I used to wrestle with that same setup for years. Then I discovered the donabe — a traditional Japanese clay pot that does more than just steam. It slow-cooks, simmers, and makes the fluffiest rice I’ve ever eaten. But not every donabe comes with a steamer insert. After living with this one for a while, I can say the Set of Japanese Clay Pot Donabe from IPPINKA is the best donabe pot with steamer I’ve found for anyone who wants the full range of water-based cooking in one vessel.
Why Choose a Donabe with a Steamer?
Most donabe pots are sold as just the base and a lid. That’s fine if you only plan to make hot pot or soup. But the real magic happens when you add a steamer insert — called a sunoko in Japanese. This simple ceramic or wooden grate lifts your food above the simmering liquid, letting steam circulate evenly around it. The clay walls hold that heat and moisture far better than any metal pot can.
The Magic of the Dual-Lid System
The IPPINKA set comes with two lids: an inner lid that sits directly on the pot rim and an outer lid that covers the whole thing. That inner lid is the secret to perfect rice. When you cook rice, the inner lid traps steam that condenses and falls back onto the grains, keeping them evenly hydrated. The outer lid prevents any heat from escaping. I used to get inconsistent results with my regular rice cooker — sometimes sticky, sometimes dry. This setup gave me restaurant-quality rice on the first try. For steaming, you remove the inner lid, place the steamer tray inside, and put the outer lid on. The food cooks in pure steam without sitting in liquid.
More Than Just a Hot Pot
When people hear “donabe” they usually think of winter hot pot meals like shabu-shabu. This pot does that beautifully — its thick clay holds heat so the broth stays bubbling even after you take it off the burner. But I use mine for three seasons. In spring I steam asparagus and fish fillets. In summer I make cold noodle salads with steamed chicken that I shred after it’s cooked. The steamer tray drains away excess fat, so I end up with healthier meals without trying. Slow-simmered braises like Japanese curry or braised pork belly also work perfectly because the clay distributes heat evenly without hot spots.
Product Review: Set of Japanese Clay Pot Donabe – Outer Lid, Inner Lid & Steamer Tray
Specs at a glance:
- Material: Clay (Banko-yaki, Mie, Japan)
- Capacity: 2000 ml (about 8.5 cups) – serves 3–4 people
- Dimensions: 10.6 in pot diameter, 12.6 in with handles
- Includes: Outer lid, inner lid, sunoko (steamer tray)
- Compatibility: Gas stove only (not induction)
- Oven safe: Body only, up to 360°C
- Care: Hand wash, not dishwasher safe
First Impressions & Authenticity (Banko-yaki)
When I unboxed this pot, the first thing I noticed was the weight. It’s solid without being heavy. The black painted finish has a smooth, almost matte feel — not glossy like some modern ceramics. IPPINKA is a Japanese brand that specializes in authentic tableware, and this pot is made from Banko-yaki clay. That’s a type of pottery from Mie Prefecture that dates back to the 18th century. The clay has a dense, fine texture that doesn’t absorb odors the way some porous earthenware does. I can cook garlicky seafood one night and rice the next without any lingering smell.
Design & Build Quality
The rounded shape looks simple, but it’s designed for even heat distribution. The clay heats up slowly and retains that heat for a long time. I usually start on low heat and gradually raise it to medium — never high, because the thermal shock can crack the pot. The handles are shaped into the sides, so they stay cool enough to grip briefly as I carry the pot from stove to table. One small issue: the steamer tray is made of the same glazed clay, so it’s smooth and easy to clean but sits a bit low in the pot. You need at least an inch of liquid under it, which means small batches of delicate greens like spinach can wilt quickly. I’ve learned to steam broccoli and fish with great results, just not tiny leaves.
The Steaming Experience (The Sunoko Tray)
The sunoko tray is the star here. When I first tried steaming salmon fillets, I placed them skin-side down on the tray, added a splash of sake and ginger to the water below, and covered the pot. After about twelve minutes on medium heat, the fish was perfectly opaque and flaky — no dry edges, no overcooked tail. The dual-lid system really traps steam inside, so you don’t have to keep checking the water level. I’ve also used it for dumplings, meatballs, and even small sweet potatoes cut into wedges. The tray is shallow, so stack items in a single layer for even results.
Here’s a quick reference I keep taped inside my cabinet:
| Function | Lid Configuration | Best Use Cases | Key Benefit |
|---|---|---|---|
| Perfect Rice | Outer + Inner Lid | Sticky/sushi rice | Precise moisture control |
| Healthy Steaming | Outer Lid + Sunoko Tray | Fish, vegetables | Drains excess oil, retains nutrients |
| Table Top Hot Pot | Outer Lid only | Shabu-shabu, tofu soups | Superior heat retention (bubbling till the last bite) |
Heat Retention & Cooking Technology (Far-Infrared Rays)
The product description mentions far-infrared rays (FIR) — that sounds like marketing fluff, but there’s real science here. The clay’s mineral composition absorbs heat and re-emits it as long-wave infrared radiation, which penetrates food from the inside out. I noticed the difference when I cooked a whole chicken thigh on the steam tray. The center was cooked through at the same time as the surface, without any raw spots near the bone. A metal steamer would have left the outside overcooked while the inside stayed pink. The FIR effect is subtle but consistent.
Limitations & Important Drawbacks
Let me be honest about the frustrations. First, this pot is not compatible with induction stoves. If you have a glass-top electric range, you cannot use it at all unless you place a metal heat diffuser under it — which sort of defeats the purpose of even heat distribution. It’s gas-only. Second, the care routine is real: you must hand wash with mild soap (some purists say no soap, but I use a tiny drop and it’s fine), then dry it completely before storing. Moisture trapped inside can lead to mold and odor. I learned that the hard way when I left it damp overnight and had to soak it in baking soda solution to remove a musty smell. Third, the pot can crack if shocked by temperature changes — never put a hot pot under cold running water. Let it cool down naturally. And the max oven temperature of 360°C (680°F) means you can’t use it for high-heat roasting. For most home cooks these limits are manageable, but they’re real boundaries.
How Does It Compare? (Donabe Steamer vs. Alternatives)
You might wonder why you’d choose this clay pot over cheaper or more familiar options. I’ve used all three, so here’s how they stack up.
Bamboo Steamer vs. Clay
Bamboo steamers are light, cheap, and stackable. I used one for years. But they dry out quickly, the wood absorbs smells, and they never create that sealed, moist environment. Bamboo steamers work best over a wok of boiling water, but they can’t hold liquid themselves — you can’t make soup or rice in them. The clay donabe is a self-contained system. You get the steaming function plus a full pot for stews and rice. If you only steam occasionally and don’t mind the extra setup, bamboo is fine. For anyone who wants one vessel that does rice, steam, and hot pot, clay wins.
Metal Steamer (Stockpot) vs. Clay
A metal stockpot with a steamer insert costs a fraction of this donabe. It’s durable, induction-compatible, and dishwasher safe. But it loses heat fast, so the food cools as soon as you take it off the burner. You can’t serve from a metal pot at the table without transferring everything to a bowl. The donabe’s heat retention means dinner stays hot through a second helping. Also, metal imparts no flavor, while the clay adds a subtle earthiness to the broth that deepens with use. If you value convenience and durability over texture and presentation, get the metal one. If you want the best-tasting steamed fish and rice, get the clay.
What About Iga-yaki Donabe?
Iga-yaki is another famous Japanese pottery style, made from more porous clay that breathes better. That porosity is great for rice because it absorbs excess moisture. But it also means Iga-yaki pots are harder to clean and more prone to cracking. Banko-yaki, which is what this IPPINKA pot uses, has a denser body that’s more resistant to thermal shock and easier to maintain. If you’re a donabe purist and you cook rice daily, Iga-yaki might be worth the extra care. For most home cooks, Banko-yaki offers the best balance of performance and convenience.
Buying Guide: What to Look For in a Steamer Donabe
If you’re shopping for a donabe with a steamer, keep these four factors in mind.
Capacity (How Many People?)
This 2000ml pot fits 3–4 people comfortably for a main dish. For one or two people, a smaller 1500ml model might be easier to manage. If you regularly entertain, look for 2500ml or larger. Don’t forget that the steamer tray takes up space, so a small pot won’t hold much food above the liquid.
Lid Type
The inner lid is the game-changer for rice. Without it, you can’t achieve the same fluffy texture. Some separate steamer pots skip the inner lid entirely — they’re just for steaming. If you want both rice and steam capability, make sure the set includes an inner lid.
Stove Compatibility
This is the most overlooked detail. Traditional clay donabe pots only work on gas or open flame. Induction stoves require a flat ferrous metal base, which clay can’t provide. If you have induction, you need a model with a built-in metal plate on the bottom — these are rare and often expensive. Double-check your stove before buying.
The Sunoko (Steamer Grate)
The steamer tray should be made of the same ceramic (or wood with heat resistance) and fit snugly inside the pot. Check whether it’s included or sold separately. Wooden sunoko are more traditional but harder to clean. Ceramic ones are non-porous and dishwasher safe (though the pot itself isn’t). This IPPINKA set includes the ceramic tray, which I prefer.
Caring for Your Donabe
Treat it like a cast iron skillet — it rewards gentle care with years of service.
The “Seasoning” Process
Before first use, wash the pot with water (no soap), then fill it with water and leftover cooked rice or rice bran. Simmer on low heat for about 20 minutes. This fills any tiny cracks and seals the surface. I skipped this step once and the first batch of rice came out a little sticky in a bad way. After seasoning, it’s been perfect.
Cleaning & Storage
Use a soft sponge and mild dish soap. Avoid abrasive scrub pads. Rinse thoroughly and dry with a towel, then leave the lid off for a few hours to let any remaining moisture evaporate. Store in a dry place with the lid slightly ajar. I keep a folded paper towel between the lid and pot to allow air circulation. Never store it with the lid sealed tight when damp — mold will grow.
Safety Warnings
Always start on low heat and increase gradually. Never heat it empty — the clay can crack. Let it cool completely before washing. The handles do get hot during extended cooking, so use mitts when carrying it to the table.
Conclusion
After months of using this IPPINKA set, I can confidently call it the best donabe pot with steamer for home cooks who value authenticity and versatility. It makes rice that rivals a dedicated rice cooker, steams fish and vegetables without drying them, and transforms into a stunning hot pot server for dinner parties. Yes, the care requirements are real, and it’s not for induction stoves. But the trade-off is a pot that tells a story — a piece of Japanese craft that makes better food with less effort once you understand it.
Buy it if: You have a gas stove, you enjoy hands-on cooking, and you want one pot that does both rice and steaming better than anything else in your kitchen.
Skip it if: You only have an induction stove, or you’d rather spend your time cooking than hand-washing clay.
Check the latest price for this IPPINKA donabe set on Amazon — it’s an investment, but one that pays for itself every time you serve a meal straight from the pot to the table.
Frequently Asked Questions
Can I use this donabe on an induction cooktop?
No. This model is designed for gas stoves only. The clay bottom does not have a ferromagnetic layer, so it won’t heat on induction. You can use a portable butane burner (common in Japanese hot pot dining) as an alternative.
What is the sunoko steamer tray made of?
The sunoko in this set is ceramic (same material as the pot). It’s glazed for easy cleaning and fits snugly inside the pot. Do not use it in the oven — only the pot body is oven-safe.
How long does it take to cook rice in this donabe?
About 40 minutes total: 10 minutes to bring to a boil with both lids on, then 15–20 minutes on low, followed by a 10-minute rest off the heat. The exact time depends on the rice type and your stove, but I’ve found this method consistent.
Does the donabe work with electric stoves (non-induction)?
No. Electric coil or ceramic glass stoves are also not recommended. The direct heat from a gas flame is ideal because it wraps around the curved clay base. Electric stoves can create hot spots that lead to cracking.
How do I remove food odors from the clay pot?
After washing, fill the pot with water and add a tablespoon of baking soda. Simmer for 15 minutes, then rinse and dry thoroughly. This removes lingering fish or garlic smells. Repeat if needed.
