Cast Iron Pot
Cast Iron Pot
This pot is made from cast iron in the Iwate prefecture, an area renowned for its cast iron craft history of over nine hundred years. The history of Nambu Tekki started in Morioka, Iwate prefecture during the 17th century. However, the craft of cast iron existed since the 7th century. In the 1500s, a feudal lord from the Nambu domain invited Koizumi Nizaemon - a craftsman from Kyoto - to create a new type of tea kettle. Since then, the cast iron made in this region became widely recognised around the country. Craftsmen in the Iwate prefecture continue to produce and improve the traditional crafts of cast iron to this day, overcoming various hardships.
Although the pot was originally for cooking Shabu-shabu (しゃぶしゃぶ) and other hot pot dishes, it can be used for simmering broth-based foods such as curry, soup, and stew. Foods containing flavonoid pigments and tannins will react with the cast iron and may darken in colour. This change is natural and safe for cooking.
The inside of a cast iron pot has a protective enamel finish. The internal layer can be destroyed with the use of detergent or sharp scrubbers. It is important to oil the pot regularly in order to prevent rusting and sticking as the enamel may lose some of its natural oil over time.
Dimensions: 27.4 x 29.4 x H11.3
Material: Cast Iron
Finish: Mineral Oil Finish
Place of Origin: Iwate, Japan
Instructions for Care:
To prevent any unnecessary cracking or damages, do not boil water in the pot on the stove for longer than half a minute. Any excess water should be completely dried off before use as the pot is susceptible to rusting. When replenishing the pot with water, do not add cold water.