The beginner's guide to Japanese cast iron cookware

Japanese cast iron has outlasted every other cookware trend of the past century. While non-stick pans come and go and stainless steel pots accumulate scratches, a well-seasoned cast iron piece from makers like Iwachu or Oigen becomes more useful with every passing year. The investment is real. So is the return.

The heat properties that matter

Cast iron holds heat better than almost any other cooking material. A cast iron skillet heated to temperature stays there - it does not spike and drop as food is added. This consistency is what makes it ideal for searing, for slow braises, and for anything where an even, sustained heat matters. The surface also distributes heat from its base upward into the walls, which is particularly useful for deep pots and tetsubin kettles.

Over time, the surface of well-seasoned cast iron becomes naturally non-stick through the polymerisation of cooking oils. This is not an instant property - it develops over months or years of use. Which is precisely why a second-hand cast iron pan, well-maintained, can be more valuable than a new one.

Nambu tekki: Japan's most respected ironware tradition

Nambu ironware takes its name from the Nanbu domain that governed the Morioka and Mizusawa areas of Iwate Prefecture from the 17th century. The ruling lord actively attracted skilled metalworkers to the region, and over the following two centuries the craft developed into one of Japan's most respected artisan traditions. The characteristic textured surface - rows of small raised bumps - is not purely decorative. It increases the surface area of the iron, which improves heat distribution and makes the seasoning process more effective. Explore our cast iron cookware collection to see the range.

Seasoning: first use and ongoing care

A new cast iron piece needs to be seasoned before cooking. Rinse it to remove any manufacturing residue and dry thoroughly. Apply a very thin layer of neutral oil (flaxseed, rice bran or vegetable) to all surfaces including the exterior. Heat in an oven at 180 degrees Celsius for one hour, then allow to cool completely in the oven. Repeat two or three times. The surface should turn darker and develop a slight sheen.

After that, seasoning builds naturally through cooking. Fat-based cooking - sauteing vegetables in a little oil, frying fish - contributes more than water-based dishes.

Cleaning and storage

Avoid soap where possible. After use, rinse with hot water while still warm and scrub with a stiff brush or a tawashi palm brush. Dry immediately over low heat on the stovetop until all visible moisture has evaporated. While still warm, apply a thin coat of neutral oil with a cloth and wipe off any excess. Store in a dry place. Never put cast iron in the dishwasher - the combination of water, heat and detergent strips seasoning completely and can cause rusting.

Tetsubin kettles

The tetsubin kettle is cast iron at its most beautiful. Designed primarily for heating water rather than cooking food, a tetsubin brings water to temperature slowly and evenly. Many users and tea masters believe the iron enriches the water with trace minerals, softening it and making it more suitable for brewing delicate green teas. Browse our kettles collection for a wide selection.

Ready to start? Explore all cookware or go straight to our cast iron range.

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