Description:
This cast iron nabe pot is the perfect fusion of traditional craftsmanship and modern cooking needs. Made from high-quality cast iron, it provides even heat distribution and long-lasting heat retention, allowing ingredients to fully release their natural flavours during slow simmering. Whether making soup, stew, or sukiyaki, it handles it all with ease while locking in freshness. Featuring a lid, it helps seal in flavour to create delicious meals. With regular use, it develops a rich patina that becomes naturally non-stick and increasingly durable over time. Whether for everyday family cooking or sharing a meal with friends at gatherings, it brings a warm and delightful dining experience to your table.
Features:
- Premium Material: Made of cast iron for durability, ensuring even heat distribution and excellent heat retention.
- Secure Grip: Features easy-to-grip handles for stable and comfortable handling.
- Versatile Compatibility: Compatible with gas stoves, induction cooktops, and ovens, offering flexible cooking options.
Specifications:
Inner Diameter: 29cm
Bottom Diameter: 18cm
Overall Height(including handles): 23cm
Colour: Black
Material: Cast Iron
Product Type: Cast Iron Nabe Pot
Pre-seasoned: Yes
Compatible Stove Types: Gas Stoves/Induction Cooktops
Maximum Temperature: Up to 400℃
Capacity: About 4L
Oven Safe: Yes
Lid(s) Included: Yes
Handle Type: Dual Handles
Product Care: Hand Wash Only
Assembly Required: No
Package Contents:
1 x Cast Iron Nabe Pot
1 x Manual
Package Specifications:
Package Dimensions(WxDxH): 36.5 x 33.5 x 14.5cm
Gross Weight: 4.5kg
Notes:
- First cleaning: Clean the pot body with warm water and a soft brush. Do not use tools like steel wool for the first cleaning. Dry the pan immediately after cleaning; otherwise, it will rust easily.
- Seasoning with pork fat: Place the clean pot on the heat source to dry it. Prepare some pork meat with skin. Put the fatty piece in the pot, set the heat to low, and wipe the inside of the pot with the fat, coating every inch. Wait until the fat renders, then remove the meat.
- Repeat: Remove the remaining oil, rinse the pot with hot water, and repeat step 2 three or four times. Finally, wash the pot, put it on the fire to dry, add two spoons of vegetable oil, and heat over low heat. (Animal fat can also be used instead of vegetable oil.)
- Despite efforts for accuracy, there may be some reasonable error due to manual measurement.
- Actual product colours may vary due to monitor settings & lightings.
Usage Precautions:
- If black powder falls off during cleaning and initial use, it is just a layer of carbonized vegetable oil and contains no harmful substances. Do not worry.
- If rust occurs due to improper use or maintenance, clean the rusty spots in the pot body. The pot will be restored as new after being re‑seasoned.
- Try not to use detergent when cleaning, so as not to damage the oil film. The best way is to use hot water and a soft brush, which cleans very effectively.
- Cast iron cookware can be used on an induction cooktop, but do not heat it dry on high heat.