Yes, it's an easy and important step you need to do before the very first use of a new donabe. Because Iga-style donabe is made of porus type clay, without seasoning the donabe, it might cause leaking or cracking. Therefore, we suggest that you season your donabe by making porridge in it. It might sound like an extra step, but it's just a simple procedure in order for the donabe to last for many, many years. You can find the process in How to season donabe page.**There are certain types of donabe, such as Ibushi Gin and Fukkura-san which don't need to be seasoned before the first use, and they are noted so in their instruction sheets. These donabe are designed for extra high-heat dry cooking and special types of Iga clay and glaze are used.Before seasoning, we suggest you quickly rinse the inside of a donabe to remove any dust. But, please make sure the outer bottom of the donabe is dry before setting on a stove.