Why do I need to do the 'seasoning (nun-meogim)' mentioned in the instructions of a newly purchased earthenware pot?

Seasoning refers to the care process of filling and sealing the fine gaps on the surface of clay-fired earthenware with starch. Igamono's classic steam earthenware pot instructs users to be sure to go through this process during the first-use stage before using it for full-scale cooking^[1].

This is due to the physical characteristics of clay. Earthenware crafted and fired with soil rich in organic matter, like the Kamadosan, leaves countless pores on its surface that cannot all be seen with the naked eye^[2]. If you boil broth or hold food without filling these gaps, seasonings and oils can easily seep into the interior of the earthenware, leaving stains or odors.

The method is simple. Fill the earthenware pot with rice water or thin water mixed with rice, and simmer it gently over low heat. The starch particles, swollen by the heat, penetrate into the gaps of the earthenware and create a natural protective layer. After turning off the heat, waiting until the pot cools down completely, and rinsing it lightly with water, you can protect the original durability of the earthenware and use it for a long time.