Cast Iron Sukiyaki Gyoza Pot

Cast Iron Sukiyaki Gyoza 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 Sukiyaki (鋤焼) and gyoza, it can be used for cooking paella and simmering fish. 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 pot is safe to use on any type of hobs.

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: 27.9cm x 34.8cm x H8cm

Volume: 2.8L

Material: Cast Iron, Wooden Lid

Place of Origin: Iwate Prefecture, 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.

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