Best Made Cast Iron Sukiyaki Pan
Both elegant and practical, this exquisite cast-iron pan is made in Japan in the traditional nambu tekki style. A class of ironware that’s been produced since the 17th century, nambu tekki is a highly respected art form valued for its distinctive character and quality — the traditional sukiyaki pan is one of the most popular designs. Sukiyaki is a type of Japanese hot pot, and while this pan is designed with it in mind, it’s equally adept at searing steaks, sautéing vegetables, and baking corn bread. A clean, minimal aesthetic and larger size make it a perfect piece for serving a group. The thick, sturdy cast-iron bottom and walls allow for excellent heat retention, useful for both cooking and keeping food warm at the table. Plus, it will become increasingly nonstick over time when treated with care — remember, cast iron loves fat, but hates water.
- Pre-seasoned with proprietary blend of tea, vinegar, fruit juices, and raw natural lacquer
- Cast iron
- Season your new pan
- Clean by scrubbing with a dishwashing brush or tawashi before pouring out excess fat, and rinsing briefly with hot water
- Wipe dry using a clean rag before re-oiling if needed
- Cast iron loves fat and hates water, so scrubbing before rinsing is ideal to keep water contact minimal
- Never soak cast iron in water for extended periods of time. Avoid using soap when cleaning cast iron — soap's oil-cutting properties remove the natural fatty seal you're trying to build up.
- Made in Japan