Our first question was: why do I need a fancy clay pot to cook rice? Isn't a rice cooker/ instantpot/ regular pot good enough? The answer is pretty obvious in hindsight: They're super gorgeous, and more importantly donabes, specifically rice donabe, make the best rice ever. Donabe have excellent thermal conductivity. They heat much more gradually than metal, bringing out more sweetness and umami in the rice. The amylase in the rice, which converts starch into sugar, really works its magic around 40–50°C. Because donabe heat more evenly and slowly, the amylase can really get to work and give you the most flavourful rice possible! They also have a double-lid system that helps moisture evaporate more slowly, so rice comes out moist and fluffy. Even moreso than out of a fancy rice cooker! These are for folks who really like to get into cooking and master specific dishes, especially those who love Japanese food. It includes a rice paddle and a Stainless steel Japanese 1 cup (180ml*). The cup works along with the lines on the inside of the rice donabe, and the donabe care-letters now have rice-cooking instructions included. A standard North America cup is 250ml, while a Japanese cup is 180ml Dimensions: Height w/o lid: 15.0 cm Maximum width: 23.3 cm cooks up to 4 (Japanese) cups of rice