Iwachu Sukiyaki Pot Large Size Japanese Cast Iron Pan 26cm – Japanese Taste
Iwachu Sukiyaki Pot Large Size Japanese Cast Iron Pan 26cm – Japanese Taste
This sukiyaki pot is handcrafted by master craftsmen at Iwachu in Japan. They use the traditional techniques of Nambu ironware, a style from Iwate that has a 900-year history..
Sukiyaki is one of the most well-known and popular forms of Japanese nabemono hot pot. It's a delicious, hearty dish that features thinly sliced beef, tofu and seasonal vegetables simmered in a sweet sauce consisting of soy sauce, sugar, and mirin. Families sit around the hot pot and help themselves to the ingredients, often dipping them in raw, beaten eggs before eating. One of the most unique things about sukiyaki is the pot it's made in. Sukiyaki pots are shallow, iron pots - very different from the deep, ceramic or steel pots that other Japanese nabemono are typically cooked in.
This particular sukiyaki pot is a cut above the rest. It’s handcrafted by master craftsmen at Iwachu, in Iwate, Japan. They use the traditional techniques of Nambu ironware, a style from Iwate that has a 900-year history. Nambu ironware resists rust far longer than typical iron, is extremely long-lasting, and provides exceptional heat distribution.
This pot is made of very thick cast iron, which may take some time to come to heat, but keeps the heat evenly distributed over the entire cooking surface. It has excellent heat conductivity and retention so you can cook meat and vegetables efficiently.
Instructions
As will all cast iron cookware, it is important to season this pan before use. Wash well with hot water, and heat the pan over a low heat to evaporate remaining water. Use a rag to coat the pan with a very thin layer of cooking oil. Turn the heat up to high and let the oil smoke. As the oil starts to dry, apply another thin layer of oil. Repeat the process 2-3 times until all oil is dried up. Allow the pan to cool.
Iron rusts easily, but seasoning the pan helps to prevent that. Always allow your iron cookware to dry completely. After seasoning, refrain from scrubbing the cooking surface. Clean gently with water and a small amount of dish soap if necessary.
This product is non-microwavable and not dishwasher-safe.
Details
- Model number: 20015
- Compatible heat sources: IH and direct flame
- Material: Cast iron (body) / wrought iron (handle)
- Diameter: 260mm
- Height: 65mm
- Weight: Approx. 4kg
- Made in Japan
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Sukiyaki is one of the most well-known and popular forms of Japanese nabemono hot pot. It's a delicious, hearty dish that features thinly sliced beef, tofu and seasonal vegetables simmered in a sweet sauce consisting of soy sauce, sugar, and mirin. Families sit around the hot pot and help themselves to the ingredients, often dipping them in raw, beaten eggs before eating. One of the most unique things about sukiyaki is the pot it's made in. Sukiyaki pots are shallow, iron pots - very different from the deep, ceramic or steel pots that other Japanese nabemono are typically cooked in. This particular sukiyaki pot is a cut above the rest. It’s handcrafted by master craftsmen at Iwachu, in Iwate, Japan. They use the traditional techniques of Nambu ironware, a style from Iwate that has a 900-year history. Nambu ironware resists rust far longer than typical iron, is extremely long-lasting, and provides exceptional heat distribution. This pot is made of very thick cast iron, which may take some time to come to heat, but keeps the heat evenly distributed over the entire cooking surface. It has excellent heat conductivity and retention so you can cook meat and vegetables efficiently. Instructions As will all cast iron cookware, it is important to season this pan before use. Wash well with hot water, and heat the pan over a low heat to evaporate remaining water. Use a rag to coat the pan with a very thin layer of cooking oil. Turn the heat up to high and let the oil smoke. As the oil starts to dry, apply another thin layer of oil. Repeat the process 2-3 times until all oil is dried up. Allow the pan to cool. Iron rusts easily, but seasoning the pan helps to prevent that. Always allow your iron cookware to dry completely. After seasoning, refrain from scrubbing the cooking surface. Clean gently with water and a small amount of dish soap if necessary. This product is non-microwavable and not dishwasher-safe. Details Model number: 20015 Compatible heat sources: IH and direct flame Material: Cast iron (body) / wrought iron (handle) Diameter: 260mm Height: 65mm Weight: Approx. 4kg Made in Japan
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