Cast iron cookware is heritage cookware. It’s been around for a long time, and its popularity persists. In Japan, this cookware is mostly associated with teppanyaki [ 鉄板焼き ] with ‘teppan’ translating as ‘iron plate’. Another word typically used is ‘chutestsu’ [ 鋳鉄 ] which translates more directly as ‘cast iron’ – or simply just ironware [ 鉄器 ] is also common. Not surprisingly, some of the best cast iron cookware you can buy is made here in Japan.
Jump to Reviews for the Best Dutch Oven Pots and Cast Iron Cookware in Japan
Table of Contents
Finding Your Friendly Dutch Oven Pot in Japan
If you’re specifically looking for a Dutch oven pot in Japan, then you need to search for a ダッチオーブン. A classic Dutch oven is a non-enameled pot. Like other cast iron cookware in Japan, they almost always come pre-seasoned.
This means a protective layer of oil or fat has already been baked into the pot in a high temperature oven. Bare cast iron lasts a lot longer than enameled ware. Depending on quality and care, an enameled cast iron pot can last for many decades. However, it is only as good as the durability of the enamel coating.
Fancy enamel coated Dutch oven pots were developed nonetheless by the French company Le Creuset. Such enameled cookware is called imono-horo nabe [ 鋳物ホーロー鍋 ] in Japanese, or more popularly using the original word ‘cocotte’ [ ココット ].
See Our Other Reviews for Enameled Dutch Ovens in Japan
The Merits of Cast Iron Cookware
Cast iron cookware is most favored for its non-stick properties. Its other key property is it absorbs heat slowly and retains heat for longer. This makes it an excellent choice for braising and searing meats in particular, stews, skillet breads, and also slow cooking.
The hardiness of cast iron, and its other properties, make it a top favorite for camping cookware. This doesn’t mean of course that you can’t use it in the home kitchen. That said, some of the best Dutch oven pots and cast iron cookware in Japan are manufactured by leading Japanese outdoor brands.
Cast Iron Health and Safety
In recent times, healthy cookware is a top concern. Enameled cast iron is generally safe so long as the enamel coating is high quality and from a trusted manufacturer.
Non-enameled cast iron, though, comes with a few precautions. A comparative study of different types of metal cookware revealed that cast iron is prone to leaching under acidic conditions. Furthermore, rough scouring with stainless wool resulted in the same.
In general, small quantities of acid foods like tomatoes are okay, but should not be left in the pot after cooking.
How to Cook with a Dutch Oven and other Cast Iron
It’s best to first preheat the cast iron pan at a low temperature for 5 minutes or so before putting in oil and other ingredients. When you feel heat rising from the pan, it’s basically ready. Be careful not to heat for too long or to forget an empty pan on a glass cooktop. Also, the temperature should be raised gradually during cooking.
Leave the food to cook on one side properly before stirring or turning. Initially, food may stick, but during cooking it will naturally loosen. Use a wooden spoon to stir because cast iron can get really hot. Always have an oven mitt handy if your pan or pot handles don’t have any insulation.
Caring for a Dutch Oven and Cast Iron Cookware in Japan
It’s best not to leave food for too long after cooking in a cast iron pot or pan. When it has cooled, rinse out with hot water. For tough leftovers, you can soak for about 10 minutes or even add bicarbonate of soda.
You can use soap on a bare cast iron pan, but just a little and make sure it’s a mild detergent. Immediately dry with a cloth after washing. A good thing to do is to heat the pan slightly to get rid of all moisture, and then rub in a layer of grease and store the pan away.
With time, your seasoning layer will become more resilient, non-stick, and also impart a better flavor to the food. In Japan you should always take special care of your Dutch oven or cast iron cookware. This is because re-seasoning requires a high temperature and often a larger oven — which are not so readily available.
Best Dutch Oven Pots and Cast Iron Cookware Made in Japan
We feature top quality and beautifully designed Japanese Dutch oven pots and other cast iron cookware. All these products are made in Japan. Products that are not manufactured in Japan are not featured.
Snow Peak Made in Japan Cast Iron Ware
Snow Peak is a true home grown Japanese outdoor company. It started back in 1958 by mountaineer Yukio Yamai out of the Nagano manufacturing town of Tsubamesanjo. Still a family run business to this day, they now have branches in America, the UK, Taiwan, and Korea. You can also find their brand in major department stores.
These three cooking vessels are camp fire favorites, but they can also readily fit into a countertop convection oven such as the Iris Oyama, the Delonghi Pangourmet, or the Epeios Rotisserie Oven.
The lids come off and double up as skillet pans. The ridged lid edges, however, mean that you cannot do this on an electric burner. These pots, like most cast ironware, are compatible with IH plates.
People find these pots do well with keeping in the heat and flavor. If you want some custom ideas for what to cook in these you can search Cookpad for コロダッチ. You can also get a carry zip bag (price link) for the tall pot.
Yanagi Design – Nanbu Cast Iron Pot Made in Japan
Yanagi Kogyo Design Group was founded by designer Sori Yanagi in 1950. He became one of Japan’s most acclaimed post war designers. His legacy carries a range of kitchenware that maintains a graceful and pleasing aesthetic.
Yanagi Sori have a number of nicely designed Dutch oven pots all made in Japan from the highest grade Japanese iron. The design of these pots with their graceful winged handles are very similar. This 22 cm pot is the perfect size for a typical gas cooktop.
People love how well these pots cook. They’re perfect for braising, as well as small pot roasts, and pan fried chicken. The non-stick properties and seasoning match the high quality of the construction. The pot also imparts an extra flavor to whatever foods you cook.
Visit the Yanagi Sori Design Store
Iwachu Kuroku Made in Japan Casserole Pot
Iwachu [ 岩鋳 ] is one of a number of top brand names under the esteemed umbrella of Minami Nanbu Ironware [ 南部鉄器 ]. The company was founded in 1902. Their products are manufactured in Iwate using traditional and inherited techniques.
Both of these Curoco’s are classic Dutch oven pots, but with a Japanese design aesthetic. The lids are heavy and tight fitting with classic nub designs underneath. Originally developed by Staub, nubs help to redistribute heat and moisture more easily.
The names comes from the Kabuki stage director that dresses in black. In the same way, these pots will head up your cooking escapades. The manufacturing process includes a special silicone baked finish for the non-stick interior.
These pots both measure 14.5 cm across the base, and they are big enough each for 3 to 4 people or servings. The taller pot is 27cm across the handles and 20 cm elsewhere. The depth is 14cm with the lid. The volume is about 2 L, the body weight 2kg and the lid 1kg. Therefore, when fill with water, it’s about 5kg to lift.
The shallow pot, better suited for braising, frying, and fish stews, has the same dimensions except it is only 10cm high with the lid, the body weighs 1.25kg, and it holds just 1L.
Tips for Using Iwachu Dutch Oven Pots
When you receive these pots, you should wash inside with a little water and boil to evaporate until dry. After, you add a good quantity of oil and fry some food left overs in order to stabilize the non-stick seasoning. It is recommended not to use detergent or abrasive cleaners.
If you purchase these pots directly from the Minami Nanbu shopping porthole, you can also request a manual in either English or Chinese, as well as gift wrapping. Alternatively, you can view the Iwachu shopping porthole.
- Larger pot Iwachu 96502 on Minami Nanbu
- Shallow pot Iwachu 96501 on Minami Nanbu
- View Iwachi shopping porthole
Oigen Nabe Pot Made in Japan
Oigen Foundry [ 及源鋳造 ], established in 1947, is another premium cast iron ware manufacturer out of Iwate. Over the years, Oigen has won many Good Design Awards, and international collaborations have included Jaspar Morrison from London. Some of their products still go under their older brand name 盛栄堂.
This Oigen nabe pot is perfect for the camp fire, but it also the perfect complement to a home nabe party. It can be used for any watery or chunky stews, especially fish, but one should of course avoid too much acidity if using tomatoes. The inner dimensions are 23.8 across x 8.4 cm high – so it’s about 25cm across the base. It weights 3.4 kg.
Oigen have an extensive range of beautifully designed cast iron ware. You can find more products through their online online shopping porthole.
If you want to get into cooking rice the old-fashioned way, there’s no better way than a cast iron pot. They suit not only all types of rice, but these pots are also great for making couscous and quinoa. They are particularly good for flavored rice dishes [ 炊き込みご飯 ], and Indian sweet rice.
- 23.2 x 22.8 x 12.8 cm
- 0.54 L
- 3.25 kg
Another quality made in Japan cast iron product from Iwachu. This shallow pan is ideal of things like gyoza or even yaki-soba. It’s also a nice size for grilling in a countertop convection oven. The larger square pan can easily be used for stews or nabes, or pan frying larger chunks of meat. The lid is common to both as a 3-piece set.
- Deep pan: 23.5×30.5x.75 cm – 3.1kg
- Shallow pan: 23.5×30.5x.30 cm – 2.1kg
- Lid 1.5 kg
For an affordable multi-use pan, these Oiden shallow pans are a great choice. The wooden lid is safe, light, and convenient. These are also nice for gyoza, braising meats, stir fries, yaki-soba, and stews. They come in three different sizes.
- 16cm , 20cm , or 26 cm
- 1.8kg, 2.55kg, 3.1kg
- Cedar wood lid
There are quite a few cast iron fry pans made in Japan, but these omelet fry pans by Iwachu have added versatility. The rounded shape is quite well-suited to stir fries in additional to omelets or fried rice dishes. There only drawback is the handle may get hot, but they are convenient to hang on a wall hook. They come in 22cm and 24cm.
Ikenaga is another Japanese foundry, but from Osaka. They have a smaller collection of cast iron cookware, although they are more popular for their cast iron tea pots. This flat pan is 29 x 30 x 2.2 cm and 3.1 kg. It’s also useful for flat breads like tortillas, chapatis, roti, or even pizza. The Andersen Stove by Iwachu is only 28cm and flatter, but a pricier option.
Nanbu Tetsu Takoyaki Plate
For takoyaki lovers, this cast iron takoyaki plate is a more convenient option that a electric takoyaki cooker because they are much easier to store away. The ball size (50 mm) is also pretty good as well. Of course, you can use these pans for oil based ajillo (アヒージョ) tapas dishes as well. The flat bottom of this pan is compatible with an IH hotplate.
