Characteristics of the product

• Thin yet sturdy: Nambu cast iron wares are thinner than other cast iron pans so it is lighter and easier to use.
• Maintains heat: Once heated, the pan doesn't lose heat and evenly distributes heat while cooking.
• Less likely to get food burned: The slight rough surface of the pan helps to oil the surface. As the pan gets oiled, less food will get burned on the pan.
  *This product has NO non-stick coating.
• Supplementing iron: Cooking by iron cookware adds Fe2+ to the food which is good for supplementing iron into your diet.

Product lineup

• 

  Nambu Asa-nabe(induction compatible)

  18cm, 20cm, 22cm, 24cm This is an original pan of KAMA-ASA with handles.
  You can use this as a frying pan or as ovenware. You can use this on the table as a steak dish as well.
  
• 

  Yosenabe(products over 15cm are induction compatible)

  9cm, 12cm, 15cm, 18cm, 21cm, 24cm, 27cm, 30cm This is an original pot of KAMA-ASA for tabletop cooking.
  The deep pot makes it suitable for cooking such as "sukiyaki" and "hot pots". The smaller sizes would be good for "ajillo", and bigger sizes would be good for deep-frying as well.
• 

  Marusuki(products over 16cm are induction compatible)

  12cm, 14cm, 16cm, 18cm, 20cm, 22cm, 24cm, 27cm, 30cm This is an original pot of KAMA-ASA for sukiyaki.
  A standard "sukiyaki" pan available from sizes ranging from single serving to a large size for multiple servings. Also able to use as a steak dish.
• 

  Udon gama(induction compatible)

  15cm, 18cm, 21cm, 24cm, 27cm, 30cm This is an original pot of KAMA-ASA for cooking "udon" (Traditional Japanese noodle).
  You can have same warm "udon" when serving with the pot on the table.
  A wooden lid is available for a separate purchase, so that the pot can be used for cooking rice.
• 

  Sukiyaki pot

  These types of pot are an iconic staple of Nambu cast iron wares.
  It is said that you can't bring out the flavors of a sukiyaki properly without an iron pot.
  Sukiyaki pans come in a variety of designs such as traditional pattern and the shape of plum flower.
  Since it is an iron pot, the usage is not only limited to sukiyaki but and can be used as a frying pan as well.

• Iron kettle

  Iron kettles purify water and make it taste better. The iron coming out from the pot can be absorbed into the body to prevent iron deficiency. This item is for boiling water so you can put it over the fire on your stove. Please note that kettle is different from a teapot. Some of the kettles are induction compatible. All iron kettles are currently available through reservation only, and may take up to 1.5 year until delivery. Please inquire if you would like to make a reservation.

Directions for use

• <First time use> Upon using it for the first time, please wash the pot with kitchen detergent.
  After drying the pan, oil the pan and cook vegetable scraps on low heat.
  This procedure takes away the smell of iron and creates an oil coating to prevent it from rusting.
  If you think the oil is left too much, we recommend you boil some water in it after the above procedure for about 5 min.

Daily Care

How to keep food from sticking to the pan Heat the pan beforehand and then add oil. This prevents food from sticking to the pan.
Food tends to stick to the pan if the pan is not heated enough before you start cooking.

How to keep it from rusting To clean, do not use kitchen soap. Just scrub it with a natural brush and water (lukewarm is preferable).
After washing, please make sure to heat it again to let the water completely evaporate.
Also, it is better to wash the pan right after use instead of leaving with food on it because the salt and the acid from food could potentially damage the pan and create small holes or cause rusting.