Designed for daily use, Daniel Humm's donabe cooks soups, stews and rice dishes to perfection and doubles as a modern organic serving piece. Skilled artisans glaze the clay pot by hand, leaving raw ceramic edges exposed in warm contrast to the matte black. The look is minimal, elevated and welcoming—a dish for all to gather around. Topped with a lid for steaming vegetables or rice as well as keeping contents warm, the donabe goes from stovetop flames to oven to dishwasher with ease.

Our collaboration with Daniel Humm, chef-owner of Eleven Madison Park and Clemente Bar in New York City, is a celebration of simplicity, beauty and function for the table and beyond.