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.
Japanese Cooking Pot
Cast Iron
Iwachu
SKU
1866
Yoshi En has recently grown out of Sunday Natural to become an independent premium tea store. As part of this transition, some products may still be shipped in Sunday Natural packaging.
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 |
In stock
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.
