Cast Iron Sukiyaki Gyoza Pot

Cast Iron Sukiyaki Gyoza Pot


Nambu Tekki is a traditional Japanese ironware founded in the Iwate prefecture of the Tohoku region. The origin of the Nambu Tekki technique can be traced back to the Edo period (1803-1868). Nambu refers to the domain where the craft was established, where the feudal clan invited craftsmen from Kyoto to develop iron tea kettles. The Nambu Tekki craft thrived in cities like Mizusawa due to the wealth of natural resources available - including iron, sand, clay and lacquer.

Nambu Tekki ironware is renowned for its durability, heat retention and austere design. The iron is subject to various processes to prevent rusting, such as baking the ironware in charcoal to create an inner oxide film and further coating the surface with urushi lacquer. The Nambu Tekki craft has officially been certified as a Traditional Craftwork of Japan and it continues to be revered for its enduring beauty and practicality. Today, a wide range of contemporary and induction compatible designs are available to suit the modern day kitchen.

This Cast Iron Sukiyaki Pan is designed for preparing traditional Japanese one pot dishes such as Sukiyaki. This slick take on the cast iron pot comes with a flat design, which allows for maximum surface area and an even distribution of heat, while the iron retains heat for prolonged use. It is also ideal for preparing modern-day dishes such as steak, paella, fish grills or pan frying gyoza dumplings. It can also be paired with the cast iron trivet for tabletop use.

This pot is suitable for all hobs, including gas, electric, induction and oven (without the wooden lid).

Volume: 2.3L

Dimensions: 27.9 x 34.8 x H8cm

Volume: 2.8L

Material: Cast Iron, Wooden Lid

Place of Origin: Iwate, Japan

Finish: Mineral Oil

Instructions for Care: Cast iron pots require seasoning before first use. To season the pot, wash with warm water and heat pan to dry. Season pan with oil. After use, wash in warm water using a natural bristled brush and use detergent sparingly as it may destroy the protective layer of oil. Remove any excess moisture after use and store when cool. Oil the pot regularly to prevent rust and sticking.

For more details on how to care for cast iron cookware, please click here.

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