A Thorough Comparison of Hario Rice Pots, Yukihira Pans, and Donabe
The Hario rice cooking pot series includes classic rice pots and donabe made with Banko ware, as well as Yukihira-style pots compatible with IH.
In this article, we will thoroughly compare and explain the differences between each pot, including the differences between Hario donabe, the features of the latest models, and how to cook delicious rice based on blog reviews and recipes.
Please use this as a reference to find the best choice for your home's heat source and ease of maintenance.
Key Points of the Article
Comparing the structure and heating mechanisms of Hario Banko ware rice pots and stainless steel Yukihira rice pots
Explaining how to choose the best Hario product for your home's heat source, such as IH cooktops or open flames
Introducing the ease of use provided by the design of the latest models, such as glass lids and whistle functions
Explaining how to cook rice without failure and daily maintenance methods to prevent sticking
Basic Knowledge for Comparing Hario Rice Pots, Yukihira Pans, and Donabe
To choose a Hario rice cooking pot, it is important to first grasp the basic knowledge of each model.
By understanding the features and material differences of each pot, it becomes easier to choose a product that fits your lifestyle.
Points to Grasp the Differences in Hario Rice Cooking Pots
Differences in Hario Donabe and Their Respective Features
Design Features for Ease of Use Adopted in Hario Rice Pots
Points to Grasp the Differences in Hario Rice Cooking Pots
Hario's rice cooking pots can be broadly divided into ceramic models using Banko ware and models using a multi-layered metal structure.
The heating mechanism and the texture of the cooked rice differ depending on the material and structure of each.
Heating Mechanism Based on Structure and Material
The heat-resistant ceramics used in Banko ware models (GNR and GDN series) have the physical property of having lower thermal conductivity and significantly higher heat retention compared to metal*1.
This enables a "slow temperature rise," where the heating energy from the open flame is slowly transferred to the inside of the pot.
Since the enzyme that brings out the sweetness of rice (beta-amylase) acts most actively in the temperature range of 40°C to 60°C, Banko ware, which passes through this temperature zone slowly, can maximize the rice's inherent saccharification reaction*1.
Furthermore, the round-shaped bottom of the pot promotes convection, which is characterized by producing fluffy, elastic, and softer rice*1.
On the other hand, the "Glass-Lid IH-Compatible Rice Pot Yukihira (GIS-200)," which has a multi-layered metal structure, features a four-layer clad pot body that alternates between stainless steel and aluminum*2.
By combining the rapid thermal conductivity of aluminum with the high heat retention and insulation efficiency of stainless steel, the energy transferred from the IH is immediately and uniformly distributed throughout the pot*2.
Because strong heat pressure is applied rapidly and uniformly to each individual grain of rice, the surface of the rice tightens, resulting in distinct grains and a firm, chewy "hard" finish*2.
Comparison of Heat Retention and Ease of Maintenance
Differences in materials are also evident in the ease of daily maintenance.
The inner surface of the "Yukihira Rice Pot (GIS-200)" is coated with fluororesin, which suppresses the adhesion of rice grains without hindering thermal conductivity*2.
It is attractive because rice does not stick easily, and it is easy to remove dirt by gently scrubbing with a soft sponge, reducing the effort required for washing.
In the case of Banko ware models, if scorched rice sticks and hardens, scrubbing it forcibly with an abrasive sponge or metal brush may cause irreversible micro-scratches on the surface glaze*1.
As a correct countermeasure, the "baking soda chemical peeling method" is recommended, where you put about 400ml of water (or 50g of baking soda per 1L of water) into the pot, add 2 teaspoons of baking soda, and boil it on low heat for about 5 minutes*1.
The baking soda softens the dirt, and after leaving it for about 30 minutes, you can remove the dirt just by stroking it with a soft sponge*1.
Note that for all Hario rice cooking appliances, the glass lid and resin parts are dishwasher safe, but the pot body itself (both Banko ware and Yukihira) is not dishwasher safe, so caution is required*3.
Differences in Hario's earthenware pots and their respective features
Hario's heat-resistant rice cooking lineup offers multiple models tailored to different uses and capacities.
It is important to compare the specifications of each and consider the product that best suits your household's needs.
Table source: *4.
Benefits of adopting a heat-resistant glass lid
A major feature common to Hario's rice cooking pot series is the use of a dome-shaped lid made of "HARIO Glass" heat-resistant glass.
Because the transparent heat-resistant glass lid allows you to see inside, you can visually confirm the process of the rice cooking.
This not only allows you to enjoy the excitement of cooking, but also provides the psychological benefit of being able to see when the rice is ready or when it reaches a boil at a glance, allowing you to cook with peace of mind *5.
Its simple shape makes it easy to match with any setting, whether Japanese or Western cuisine, and contributes to its ease of daily use.
Excellent heat retention of the Banko-yaki body
The bodies of the "Rice Pot with Glass Lid" and "Earthenware Pot with Glass Lid" are made of Banko-yaki, which is MADE IN JAPAN.
Due to the high heat retention and far-infrared effect unique to Banko-yaki earthenware pots, heat is transferred gradually, so there is no need for fine heat adjustments like the traditional "start slow, then medium heat" method *1.
By giving the earthenware pot thickness, it boils slowly, and after boiling, the structure maintains the temperature at which rice cooks deliciously using the heat stored in the pot.
Eco-friendly residual heat cooking that utilizes heat retention is also possible, allowing you to slowly draw out the sweetness and umami of the ingredients.
Evolution in the latest models of Hario rice pots
Hario's "Rice Pot with Glass Lid" incorporates features to make cooking rice and handling the pot easier.
Design reviews have been conducted to eliminate small stresses in daily rice cooking.
Improved usability through design revisions
The main body features a round shape that facilitates convection, designed to ensure that rice moves smoothly during cooking, resulting in fluffy, delicious rice without uneven cooking*1.
Additionally, it has been improved so that cooked rice is less likely to stick to the pot, reducing the effort required for cleaning*1.
The knob (grip) on the glass lid now features a hexagonal shape that prevents it from rolling.
This allows the lid to be placed upside down stably, increasing convenience when serving*1.
Whistle function as a cooking completion signal
The "Glass Lid Rice Pot (GNR series)" and "Yukihira Rice Pot (GIS-200)" are equipped with a whistle function on the knob at the top of the lid.
When the water boils and steam is released from the center, the whistle begins to sound with a gentle tone, allowing you to know when to turn off the heat by sound*1.
If you follow the specified heat level, there is no need to adjust the heat during the process. However, do not leave the area while heating, and be sure to check for boil-overs and the sound of the whistle.
The whistle serves as a guide for when to turn off the heat. However, since it is not an automatic shut-off function, please ensure safety while heating.
Depending on the cooking conditions, the whistle may not sound or may be difficult to hear; in such cases, you should use the bubbles inside the glass lid as a guide.
How to choose by comparing Hario rice pots, Yukihira pans, and earthenware pots
Hario rice pots differ in their compatible heat sources and the cooking methods they excel at.
We will explain the criteria for choosing the optimal model according to your home environment and daily usage.
IH compatibility and how to choose a Hario rice pot
How to cook rice with a Hario Yukihira pan and steps to prevent failure
Practicality of Hario rice pots and Yukihira pans as seen from blog reviews
Q&A
How to choose a Hario rice pot based on IH compatibility
The first thing you should check when choosing a rice cooking pot is the heat source in your home kitchen.
Hario's product lineup is divided into models compatible with IH and models for direct flame only.
Checking models that can be used with IH cooktops
For households using IH cooktops or all-electric homes, the "Glass Lid IH-Compatible Rice Pot Yukihira (GIS-200)" is suitable.
This model features a 4-layer clad pot body made of stainless steel and aluminum, developed to be compatible with electromagnetic induction heat sources (200V and 100V) *2.
While it can also be used with direct flame (gas) and various heaters, please note that it is not compatible with microwave or convection ovens *2.
Under the precise output control unique to IH, you can enjoy easy cleaning thanks to the fluorine coating while consistently cooking rice for every meal.
Choosing between direct flame models
If you use a gas stove and want to enjoy the umami and sweetness of traditional "earthenware pot rice" to the fullest, the "Glass Lid Rice Pot (GNR series)" is a strong candidate.
Since the Banko-yaki earthenware pot is for direct flame only, it cannot be used with IH *1.
Additionally, if you want to use the pot for multiple purposes, such as stews like oden or beef stew, or cooking using a microwave or oven, the "Glass Lid Earthenware Pot (GDN series)" is suitable.
This model does not have a whistle function and has a larger capacity, allowing it to flexibly handle cooking for the entire family *3.
How to cook rice with a Hario Yukihira and steps to prevent failure
To cook delicious rice with the IH-compatible Yukihira rice pot (GIS-200), it is important to follow the correct procedure.
We will explain the basic steps to prevent failure and cook rice until it is fluffy to the core.
Basic Steps for Soaking and Heat Control
The most important step in determining the gelatinization of rice is soaking.
Wash the rice, drain the water using a colander or similar, transfer it to the pot, and add 200ml of water (or up to the indicator line) per 1 cup of rice.
After that, let it soak thoroughly in water at room temperature for at least 30 minutes, or about 1 hour during the dry winter season*2.
When using an IH stove, always use 'medium heat' (approx. 600W–1000W) (as a guide, 4–6 for a 10-level heat setting, or 4–5 for a 7-level setting).
Operating on high heat is strictly prohibited as it causes rapid thermal degradation of the interior fluororesin coating and deformation of the exterior stainless steel.
When using an open flame, always heat on 'low heat' and be careful not to use excessive heat*2.
Guidelines for Steaming Time
For IH, it will boil and the whistle will start to sound in about 8–11 minutes from the start of heating, or about 10–13 minutes for low-heat open flame cooking*2.
Turn off the heat 2–3 minutes after the boiling bubbles rise to the inside of the glass lid.
After turning off the heat, leave it to steam with residual heat for 15 minutes without opening the lid at all.
This allows the steam inside to distribute evenly, resulting in delicious rice*2.
Note that if the heating time is extremely short, there is a possibility that the rice will remain hard in the center; in that case, it is effective to adjust by lowering the heat level by one step to ensure sufficient heating time*2.
Practicality of Hario Rice Pots and Yukihira Pans as Seen from Blog Reviews
From the comments and reviews of users who actually use Hario rice cooking pots, the practicality that is difficult to understand from catalog specifications alone becomes apparent.
We will organize evaluations regarding daily usability, such as weight and the burden of maintenance.
Ease of Daily Washing and Weight
In reviews for the 'Glass Lid Rice Pot' which uses Banko ware, while there are many voices highly praising the taste, saying 'the rice cooks surprisingly delicious,' there are also scattered comments regarding its weight.
The 3-cup model (GNR-200) weighs approximately 2,500g for the pot alone, and there are comments such as 'it is quite difficult for women to wash' and 'I am careful because I feel like I might drop and break it if my hand slips'.
For those living alone or those who want to eat small amounts of freshly cooked rice, the lightweight 1-2 cup size tends to be recommended.
In contrast, the stainless steel 'Yukihira Rice Pot (GIS-200)' is relatively lightweight at approximately 1,400g for the pot alone.
It has received favorable reviews for its ease of washing due to the fluorine coating and its light weight, with comments like 'it's light and easy to use' and 'it's great because the rice doesn't stick'.
However, caution is required for both models when handling the glass lid, as there are anecdotal reports of people 'dropping and breaking it'.
Maintenance for Long-Term Use
To enjoy your rice cooking pot for a long time, proper maintenance suited to the material is essential.
To prevent scorching in the Banko-yaki rice pot, some users employ techniques such as 'soaking the rice in water for at least 30 minutes,' 'turning the heat to low for only 1 minute after boiling,' and 'steaming for 20 minutes on a wet towel after turning off the heat (to cool the bottom)'.
In the case of the Yukihira Rice Pot, the use of abrasive sponges, steel wool, or cleansers is prohibited to avoid damaging the internal fluorine resin coating*2.
Also, cutting ingredients inside the pot or subjecting it to rapid temperature changes, such as pouring cold water onto a heated pot, can cause the coating to peel.
Regarding the stainless steel exterior, leaving it in contact with other metals like iron or aluminum, or leaving salty stains on it, can cause corrosion (rust). Therefore, it is recommended to wash it with neutral detergent soon after use, wipe off any moisture, and let it dry*2.
Q&A
We will explain common questions and detailed specifications regarding Hario rice cooking pots in a Q&A format.
Can I cook rice with a Hario Yukihira pot?
Yes, if you use the 'Glass Lid IH-Compatible Rice Pot Yukihira (GIS-200),' you can cook delicious rice using either an IH stove or an open flame.
It features a fluorine resin coating on the inside, which makes it difficult for rice to stick.
Can I cook delicious rice with a Hario earthenware pot?
Yes, Hario's Banko-yaki models heat up slowly and cook using the stored heat, which allows the starch in the rice to gelatinize sufficiently, resulting in fluffy rice.
Why does rice not cook well in a Hario earthenware pot?
If the rice remains hard in the center, it may be because the pre-soaking time was too short (less than 30 minutes) or the heat was too high, resulting in insufficient cooking time.
It is important to soak the rice thoroughly and follow the specified heat level and cooking time.
Is the Hario earthenware pot prone to burning?
If the heat is too high, white rice may stick to the inside of the pot.
Adjust the heat according to your stove, and if it does burn, do not scrub it forcefully; instead, boil water with baking soda in it over low heat, which will make it easier to clean.
Which is easier to handle, the Hario Yukihira rice pot or the earthenware pot?
It depends on your usage environment.
If you prioritize an IH environment, light weight, and ease of maintenance (fluorine coating), the 'Yukihira (GIS-200)' is easier to handle, whereas if you prioritize authentic scorched rice (okoge), heat retention, and primarily use a gas stove, the 'earthenware pot (Banko-yaki model)' is more suitable.
Can you recommend the Hario earthenware rice pot?
It is a product recommended even for those trying earthenware pot rice cooking for the first time, as it does not require heat adjustment and features a whistle to notify you when the rice is cooked.
The peace of mind of being able to see inside through the transparent lid is also a major appeal.
How many people is the Hario Yukihira pot 23 for?
Hario has 23cm (MIS-23) and 26cm (MIS-26) models as 'stainless steel pots with glass lids compatible with IH,' but these are for general hot pot cooking.
The capacity of the 'Yukihira Rice Pot (GIS-200),' which is specialized for cooking rice, is for 1 to 3 cups.
Where can I check the recipes for the Hario Yukihira rice pot?
Basic instructions on how to cook white rice and precautions are listed in the instruction manual (recipe booklet) included with the product.
Which is more delicious, an earthenware pot or a rice cooker?
While taste preferences vary by individual, earthenware pots have features that rice cookers do not, such as the ability to bring out the sweetness of the rice and create fragrant scorched rice (okoge) due to the intense heat of an open flame and high heat retention.
What kind of reviews are there for the Hario Yukihira rice pot?
There are many positive reviews, such as "lightweight and easy to use," "rice doesn't stick," and "the handle whistle is convenient."
On the other hand, some opinions suggest that care must be taken when handling the glass lid.
Summary of how to choose between Hario rice pots, Yukihira pans, and earthenware pots
Regarding Hario's rice cooking pot series, we compared and explained the Banko-yaki rice pots and earthenware pots with the stainless steel Yukihira type.
Please understand the characteristics of each heat source and maintenance requirements to choose the optimal model to enrich your daily dining table.
Here is a review of the key points of the entire article.
Banko-yaki rice pots (GNR series) are for direct flame only and are characterized by fluffy, sweet rice cooked by utilizing heat retention.
The Yukihira rice pot (GIS-200) is IH-compatible, and its fluorine coating makes it easy to clean and allows for cooking rice with well-defined grains.
The "HARIO Glass" heat-resistant glass lid allows you to visually check the rice cooking process, providing peace of mind.
The latest rice pot model has a rounded shape to promote convection, and the lid knob has evolved into a hexagonal shape for stable placement.
The GNR series and GIS-200 have a whistle function that uses sound to notify you when to turn off the heat.
If you want to enjoy multi-purpose hot pot dishes or oven cooking, the larger capacity earthenware pot (GDN series) is suitable.
To cook delicious rice, it is important to ensure a soaking time of at least 30 minutes (1 hour in winter).
Follow medium heat for IH heating and low heat for Yukihira heating on a direct flame; avoid using high heat as it leads to deterioration of the coating.
After turning off the heat, let it steam for 15 minutes without opening the lid so that the internal steam is distributed evenly.
In reviews, while the Banko-yaki model is praised for its delicious results, some note that it is heavy and requires caution when washing.
The Yukihira model is lightweight and easy to handle, but the use of metal scrubbers or cleansers is strictly prohibited to avoid damaging the fluororesin.
For stubborn burnt-on food on Banko-yaki, a chemical removal method of boiling water with baking soda on low heat is recommended.
The glass lid and resin parts are dishwasher safe, but the Banko-yaki or Yukihira pot bodies themselves cannot be used in a dishwasher.
When purchasing, choose a model based on your home's heat source (IH or gas) and your priority for ease of maintenance.
For safety, it is recommended to avoid sudden temperature changes or impacts and to follow the procedures in the official instruction manual.
Source
*2 HARIO Official "IH-Compatible Yukihira Rice Pot with Glass Lid"
*5 Rice Pot with Glass Lid Mobile | Heat-resistant Glass HARIO
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