Authentic Iga-Yaki pottery, by Nagatani-en from Iga, Japan.


Iga-yaki is one of Japan’s most highly-regarded traditional ceramics, which is said to have originated in Iga, Mie-Prefecture in late 7th Century.  Nagatani-en, founded in 1832, is the leading producer of Iga-yaki potteries.  Nagatani-en’s product has been loved by both professional chefs and home cooks.

True “Terroir” of Iga

One of the reasons which make Iga-yaki donabe (Iga-style clay pot) so special is the clay.

Iga region, where this donabe is from, used to be the bed of Lake Biwa in the pre-historic time.  The clay from this region naturally has the higher level of heat-resistance, therefore the potteries for the open-flame use have been made in this region for many hundreds of years.  Because the clay from Iga consists of higher content of carbonated organisms from the pre-historic time, the clay which makes Iga-style donabe is generally porous.  Therefore, it “breathes” during cooking.  When cooked with Iga-style donabe, porous clay benefits the donabe to retain the heat fully before it’s penetrated to the core of each ingredient in the donabe.  Also, the glaze of the surface of the donabe promotes the far infrared radiation (FIR) when heated.  This FIR also helps the heat to slowly reach each ingredient for the even cooking.

Product Info – Iga-yaki Toban (with handles)

Product #: CT-13 (Black)

  1. • Clay skillet (ceramic, made of the clay from Iga, Japan)

  2. • Size: 10.5 -inch (with handles) x 8 -inch x 2-inch

  3. • Capacity of the skillet: 450 ml (about 1 3/4 cups)

  4. • Weight: 0.8 kg (about 1.8 lbs.)

  5. • Made by Nagatani-en

  6. • Origin: Iga, Japan

  7. • Safe for gas stove top, oven, and microwave

  8. • Not suitable for the electric range

  9. • Not suitable for the dishwasher

  10. • The package also includes an English instruction sheet. 


Price: $80.00

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Steak, stir-fry, quick suki-yaki, oven-baking, or even microwave-cooking etc., Iga-yaki toban (donabe skillet) is a unique cookware as well as a serving dish at the same time.


Toban (literally translates into “ceramic skillet”), is one of traditional-style Japanese cookware which can work as skillet or shallow pot.  Once the ingredients are cooked in toban, you can serve it directly at the table.


Outstanding heat durability

Iga-yaki toban is made from the special type of Iga-clay, which is extremely durable with heat.  So, this donabe skillet can be put over direct heat even when the skillet is empty.


No seasoning necessary

Unlike classic donabe pots, this Iga-yaki toban doesn’t need to be seasoned by making porridge in it.  Once it’s rinsed, your toban is ready to go.  (*Make sure the bottom is dry before being heated.)


Handy and effective cooking

From the stove-top to the table, Iga-yaki toban works as a cookware as well as a serving dish.  Also, because the glaze of the skillet promotes far-infrared radiation (FIR), the steady heat reaches to the core of each ingredient faster than simple heating.  (*Toban should never be used for deep-frying, or be heated only with oil for a long time.)


Remarkable heat retention ability

Just like other Iga-yaki donabe, because of the special porous Iga clay, the skillet has the remarkable heat retention ability and hot food stays hot longer at the table.

Printable viewToban_files/Toban.pdf

Why Iga-yaki toban is loved by both professional chefs and serious home cooks