Japanese Cooking Pot
Cast Iron


Cast iron cooking pot with wooden lid by the traditional manufacturer Iwachu of Iwate, Japan. Iron-permeable surface that enriches the food with valuable bioavailable iron(II) during preparation. For stews, fondue dishes, soups etc. 24cm diameter. Suitable for electric, gas and induction cookers as well as open fires.
Type Nanbu Tekki Cast Iron Cooking Pot
Origin Morioka, Iwate Prefecture, Japan
Studio/Artist Iwachu
Dimensions in cm Ø26.5 x 24.5 x 10.5(H)cm; approx. 1.9L capacity
Weight 2.4kg
Material Cast iron, wooden lid
Coating Iron-permeable silicone coating for rust protection (Kuro-yakitsuke technique 黒焼付仕上げ)
Stove compatibility Suitable for electric, gas and induction cookers and open fires.
Stamp Stamp of Iwachu on the underside

Delivery : 1–3 business days

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Furusato-Nabe 古里鍋

Cast-iron pots and pans have a long and storied history, and having been used in China since the Han period (206 B.C. - 220 A.D.), they are believed to be the oldest version of the wok. In Japan, cast-iron pots with metal handles attached at the top, like this one, are called furusato hub (古里鍋). These are rustic pots with a strong association with rural homes, traditional farmhouses, and open hearths. They are used for a variety of dishes, especially stews, Japanese fondue dishes, and soups. The material is not only extremely robust, but also has an outstanding heat storage capacity, whereby the temperature fluctuations are minimal, even when the pot is heated all the way up the sides. Cast iron also has the ability to enrich dishes with nutritional iron, namely iron(II), which is particularly bioavailable: in tests of various dishes, the Japanese Nanbu Tekki Association was able to demonstrate up to double the amount of iron compared to preparation in pans made of stainless steel.

Nanbu Tekki 南部鉄器

The origins of Nanbu Tekki, or Nanbu ironware, can be traced back to the mid-17th century, when the Nanbu samurai clan were in need of Buddhist altars, bells and chagama teapots to furnish their newly built castle in Morioka, Iwate Prefecture. Skilled metal casters were therefore invited from across the country to contribute to this effort. Although the name Nanbu is written in kanji as "southern region", the clan ruled in the north of Japan, where materials needed for ironwork were naturally abundant. The highly durable Nanbu Tekki is widely considered to be the best metalwork in Japan and makes beloved heirlooms — particularly cast iron kettles, or tetsubin, which are also highly sought after by collectors around the world. In 1975, Nanbu Tekki was designated the first certified Traditional Craft of Japan. The name Nanbu Tekki refers exclusively to cast iron products made in the cities of Morioka and Oshu.

Iwachu 岩鋳

The name Iwachu is synonymous with cast iron goods of the highest quality, and the brand's versatile product range extends from classic cast iron kettles (tetsubin), teapots (tetsu kyusu) and related accessories to bells, pans and much more. The manufacturer has boasted its own tradition since its founding in the Meiji period and throughout the 400-year-old Nanbu tekki tradition. It also has its own production line. Every step, from design planning to manufacturing to sales, is carried out by the company itself. Iwachu is dedicated to producing robust cast iron products with excellent functionality and contemporary design. Master casters at the company are required to undergo a minimum of 15 years of training, meaning that all products meet the highest quality standards.


Highly complex manual production. For the mould, an exact pattern of the end product is created, around which a layer of sand is pressed, which then takes on the desired shape for the wok. Iron is then poured into the mould at a temperature of up to 1500°C - a process that requires the utmost concentration and a great deal of experience, because it is essential to avoid air bubbles entering the cast iron. Once the iron has cooled and dried, the mould is removed. Any residual sand must then be carefully cleared away and the final product is thoroughly buffed to eliminate any metal splinters on the surface. This leaves a slightly rough surface, which allows oil to penetrate the surface structure during the cooking process, creating a lipid protective membrane that protects the wok from burning.

Important to us

Before first use, the pot should be washed once with a sponge (a little washing-up liquid can also be used for this purpose, but do not use any more soap afterwards, if possible, as this attacks the protective layer of the pot). Heat the pot so that the water evaporates completely and add a small amount of cooking oil to the pot while it is still hot. Now fry some raw vegetable pieces in the wok, spreading the oil over the entire inner surface. Finally, wipe the pot with a piece of kitchen paper so that the oil gets into all the pores on the inside and is evenly distributed there in a thin layer. This process can be repeated if necessary. Do not leave the food to cool in the pot after cooking, as it can react with the iron in the pot and turn black.


Since a lipid protective layer forms on the surface of the pot as it is used, it should ideally always be washed without detergent. If any food is burnt onto the surface, soak the pot in water for about 10-15 minutes and then wash it with a sponge. In the case of very heavy stains, only use a tiny amount of washing-up liquid. Do not use steel wool or metal, as this can also damage the surface. If the protective layer has been damaged, for example by using washing-up liquid, please repeat the process described under "Instructions for use". To prevent rust, dry both the inside and outside after each wash and, if necessary, reheat briefly so that any remaining water droplets can evaporate completely.

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