The Nambu Ironware Nabe is a cast-iron pot made in Morioka, Iwate Prefecture. Known for its rough texture and excellent heat retention, it is ideal for hot pot dishes, frying, and stir-frying.
To help prevent rust and extend its lifespan, seasoning (abura-narashi) is required before first use.
Step 1: Wash
Rinse the pot with water to remove the protective coating, dust, and any iron odor.
Wash the wooden lid with water as well.
Step 2: Dry Heat
Wipe the pot thoroughly, then place it over low to medium heat to evaporate all moisture.
Heat until the entire pot is warm and faint smoke appears, then turn off the heat.
Step 3: Season with Oil
Lightly coat the pot with cooking oil.
Stir-fry leafy vegetables (cabbage recommended) until wilted, ensuring the oil coats the entire surface.
This process helps form a protective oil layer that improves rust resistance.
Step 4: Rinse
Remove the vegetables. Once the pot has cooled enough to handle, rinse gently with hot water using a sponge or natural bristle brush.
Do not use detergent or metal scrubbers.
Step 5: Reapply Oil
Dry the pot completely, then apply a thin, even layer of edible oil using a paper towel, including corners and edges.
For best results, warm the pot slightly before oiling, taking care not to overheat.
Important Safety Notes
- The pot, handle, ring, and lid become extremely hot during use
- Always use oven mitts or a thick cloth
- Hold both sides of the handle securely
- Do not place a hot pot directly on tables—use a trivet
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After each use, remove all moisture and dry thoroughly.
With proper care, your Nambu Ironware Nabe will become more rust-resistant over time and develop a rich character through daily use.
For further reading, please see the MUSUBI Journal blog: How to Season Nambu Ironware Nabe.