GUIDES & STORIES
Every guide and story we have published on Pots & Pans. Back to Pots & Pans makers
A craftsman spends an hour machining each Vermicular lid to 0.01mm, making it far tighter than a French pot. That seal is what waterless cooking needs. Read More
About 14 min read
What nanbu tekki is, and how to choose: teapot or tetsubin kettle, enamel or bare iron, Iwachu or Oigen. Iwate's 400-... Read More
About 15 min read
Oitomi — Japan's most talked-about cast iron brand from Oshu, Iwate. Discover the Miyabi kettle Shohei Ohtani uses, t... Read More
About 19 min read
Hairline cracks (kannyu) in donabe are normal — water leaks are not. Learn medome seasoning with rice, mold removal, ... Read More
About 12 min read
Upgrade your camp meals with Nanbu Tekki cast iron. OIGEN and Iwachu skillets and dutch ovens lock in flavor like not... Read More
About 14 min read
Beyond baked potatoes. Master three signature Nanbu Tekki dishes: waterless curry, whole roast chicken with coals top... Read More
About 12 min read
Kamadosan by Nagatani-en and Hana-mishima by Ginpo — why Japanese clay pots cook better rice than any electric cooker... Read More
About 13 min read
Why professional cooks all use yukihira pots — fast boiling, rounded base for natural convection, and a pour spout on... Read More
About 13 min read
The secret to soft, juicy tamagoyaki isn't skill — it's the pan and two technique tricks. Learn the copper and iron p... Read More
About 15 min read
Choosing a tamagoyaki pan? This guide compares copper, iron, and coated aluminum Japanese egg pans — with tips on siz... Read More
About 16 min read