Yamaga pots conjure up a feeling of nostalgia for Japanese people as these pots were traditionally hung over open fire in an irori (hearth) and cooking was done in a central location of each home. These are best used for tabletop cooking but can also be used as a regular cooking pot.
• Material: Cast iron
[Small- 93678] 6.42" dia x 2.52" ht (16.3cm dia x 6.4cm ht), 26 fl oz / 770ml
[Medium- 93677] 7.24" dia x 2.87" ht (18.4cm dia x 7.3cm ht), 44 fl oz / 1300ml
[Large- 93675] 8.43" dia x 3.27" ht (21.4cm dia x 8.3cm ht), 60 fl oz / 1770ml
• Comes with lid and pot stand
• Hand-wash only
• Before first using our iron pots, it's recommended to stir fry a small amount of vegetable trim in the pot to begin the seasoning process. If using the pot for simmered meals such as hotpot, it's recommended to boil water in the pot several times to ensure a clean surface and no possible remnants from the manufacture of the pot. Before cooking in the pots, use a small amount of oil to prevent sticking.
• For cleaning, aim to use as little detergent as possible. A properly seasoned pot should become clean with warm water and mild scrubbing. Mild dish soap is helpful to clean more stubborn spots. When putting the pot away, coat it in a very light film of oil to prevent oxidation and when storing long term, wrap the pot in a hygroscopic paper (such as newspaper).