Traditional Earthenware Smokeless Indoor Grill
Cool fact: The clay used to make this grill was once at the bottom of Lake Biwa in Japan – about 4 million years ago; naturally porous, its structure makes it perfect for cookware. Even cooler? This grill conducts and retains heat like an old-school charcoal grill – but is designed for indoor use on a gas stove (no coals needed). The grill body acts as a hearth, which helps heat build slowly and the surface from becoming too hot. Its outer reservoir works as a drip pan – catching excess fat to keep cooking tidy. Made by hand in the Iga region of Japan (home of the clay), this grill is as much a piece of art as it is a mealtime game-changer.
How to use:
- Set the bottom of the grill – the grill body – over the gas stovetop. Fill the outer reservoir with water to about 80% capacity. Set the grill top on the grill body.
- Heat the grill for about five minutes over high heat, then turn the heat down to medium. You're ready to cook!
- As water evaporates, fill the outer reservoir to keep it at about 80%.