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Kamasa Shoten's original handled pot.
This pot is made of Nambu ironware, a traditional craft representing Japan.
Nambu ironware is excellent in both heat conduction and heat storage, making it useful in a variety of applications.
It can be used not only as a frying pan, but also as ovenware, directly on the table as a steak plate, or on the tabletop as a sukiyaki pot.
A leaflet with recipes is included, making this a recommended tool for those new to ironware.
- Size, weight
24cm: Length 28cm, Height 6cm, Weight 1.6kg
- Material: Cast iron
- Place of origin: Iwate
- Heat source: Both gas and IH are acceptable
Please allow approximately 7 business days (excluding Saturdays, Sundays, and holidays) for delivery.
In the unlikely event that the manufacturer does not have the item in stock, it will be shipped again. In the unlikely event that the manufacturer does not have the product in stock, please understand in advance that you may have to wait up to six months until it is restocked. For the delivery date, we will contact you by e-mail separately.
If you order products with different delivery dates at once, we will ship them all together according to the product with the slowest delivery date.
What is Nambu ironware?
Over its several hundred year history, Nambu Tekki has preserved and passed on traditional techniques, while at the same time incorporating new designs in line with the times to create products that are deeply rooted in people's daily lives.
Iron is a material with excellent heat storage and insulation properties. Once iron stores heat, it does not easily cool down, and it is difficult for the temperature to be uneven, so the heat is evenly transferred to the food.
Cast iron tends to be thicker due to its manufacturing process, and thus has even better heat storage and retention properties.
It is also said to be effective for iron supplementation, as iron is leached out as divalent iron, which is easily absorbed by the body. The fact that it can be used not only over an open flame but also on an induction stove (*) or in an oven makes it suitable for a wide range of uses is another of its charms.
In addition to standard items such as sukiyaki pots, Kamasa Shoten also offers a selection of original Nambu ironware.
Before using for the first time
Please be sure to "acclimatize" before use.
Pour more oil into the pot and fry vegetables over low heat for about 5 to 10 minutes, using the parts of vegetables that are discarded (leek heads, celery leaves, etc.) so that the oil will cover the entire surface of the pot.
Care
- After use, we recommend that you wash the pot with water or hot water and a scrubbing brush only, without using detergent. (If detergent is used, it will remove the oil film that has become accustomed to the ironware.) If there is any residue, it may cause corrosion, so be sure to thoroughly wash off any stains (burnt-on food, sauces, salt, etc.).
) Any residue will cause corrosion, so please wash off any stains (burnt-on food, sauces, salt, etc.) thoroughly. - Iron utensils rust very easily, so after washing, wipe dry and be sure to "air-bake" the utensils over a flame (*) to properly remove moisture.
*Do not continue heating for a long period of time, but only allow them to dry out.
*If you only wipe them dry, water may remain on them and rust may appear. - Allow the pot to cool down sufficiently and store it in a dry place as much as possible.
Precautions
- This cast iron product may rust depending on usage conditions.
- When using the pot on an induction stove, raise the temperature gradually. Sudden temperature changes may deform the pot and render it unusable.
*Some products are not compatible with induction stoves. Please be careful. - Wash immediately after cooking. Leaving food in the pot may cause a metallic smell to be transferred to the food. Also, the moisture and salt in the food can easily cause rust and corrosion on the pot. Please be especially careful with highly acidic foods such as tomatoes and vinegar.
- There are individual differences in size.