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: 

1. 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.
2. Heat the grill for about five minutes over high heat, then turn the heat down to medium. You're ready to cook! 
3. As water evaporates, fill the outer reservoir to keep it at about 80%.