Rugged. But it's the best! A blacksmith's iron pot.

This is an extra thick 6mm pot made by a blacksmith.

Although it is heavy at 6 kg, it has a very high cooking temperature and excellent heat retention, and brings out the full flavor of the ingredients. The handle is made of stainless steel with low heat conductivity. I also changed the angle of the handle to make it less likely to get hot. Seasoning required before use. Another feature is that you can enjoy growing them in your own color.
The size is explained by placing it on a Snow Peak bonfire stand (L) or a cassette stove. This is the recommended usage.
Since it is a pot type, it can be used for a wide range of purposes, from teppanyaki to sukiyaki. You can use it on a campfire stand or over an open fire for the best cooking experience while camping. If you use the lid (sold separately), it can be used for gyoza and steamed dishes.

Check amenoma !

This is the perfect pot for camping. It was winter sukiyaki◎. Grill meat for a short period of time in a sufficiently heated state. The inside of the carat is juicy and juicy. No matter what kind of meat you choose, you can enjoy the excitement of a high-end steak restaurant. Also, if you have some outdoor spices, it would be perfect. Please note that there is no dedicated case and the handle is fixed, making storage inconvenient.
If you apply concentrated firepower, it may become slightly distorted.

Before use (seasoning)

1

Bake over low heat to remove surface rust preventive paint, etc. Please note that the handle will become hot. After a while, smoke will appear. The smoke will gradually disappear as the anti-rust paint comes off. Reposition the pot if necessary and remove the anti-rust paint. (If the smoke stops coming out, it is proof that the rust has been removed.) The surface of the main body will turn black, but this is not a problem as it is an ``oxide film'' formed by oxidation of iron.
Caution: If you overcook it, it will become distorted, so stop cooking when there is no more smoke.

2

Apply oil using kitchen paper. If you let it cool down and then air-bake it again and wipe it with oil, the oil will be absorbed. Stir-frying the food with vegetable scraps etc. before cooking will remove the iron smell.
※one point! Use drying oil such as ``sunflower oil'' or ``perilla oil.'' We recommend it because it hardens in the air and forms a solid oil film. Olive oil, which is a non-drying oil, does not form an oil film. Please be careful.