Okunijiman Pot

Description

I am an Okunijiman Pot. I hold heat, I hold flavor. With a cedar lid and graceful handle, I serve it with ceremony. Come closer… there’s something worth sharing inside.

Curator’s Notes

I’ve always loved the profile of traditional Japanese nabe, and the Okunijiman Pot reminds me of exactly that but with the benefits of modern cast iron. The thin handle is one of my favorite parts. It looks so delicate, almost ornamental, but it’s incredibly strong and holds up to everyday use. The burnt cedar lid is another detail I really appreciate. It adds a natural warmth and makes the pot feel extra special when brought to the table for shared hot pot meals. It’s rare to find cast iron paired so elegantly with wood. Available in four sizes: 18cm, 24cm, 26cm, and 28cm. There’s one that fits just about every kind of meal.

Okunijiman Pot was curated by Angélique Chmielewski

Designer/Maker

Maker: Oigen Foundry Ltd.

Specifications

Dimensions:

18cm: 9.6″ (w) x 8.9″ (l) x 8.0″ (h) or 245mm (w) x 227mm (l) x 202mm (h)

24cm: 11.5″ (w) x 10.9″ (l) x 8.8″ (h) or 293mm (w) x 276mm (l) x 223m (h)

26cm: 12.1″ (w) x 11.6″ (l) x 9.4″ (h) or 308mm (w) x 294mm (l) x 240 (h)

28cm: 13.1″ (w) x 12.5″ (l) x 9.8″ (h) or 332mm (w) x 317mm (l) x 250mm (h)

Weight:

Approximately:

18cm: 5.07 lb or 2.3 kg

24cm: 7.7 lb or 3.5 kg

26cm: 8.6 lb or 3.9 kg

28cm: 11.0 lb or 5.0 kg

Materials:

Cast Iron, Burnt Cedar

Details

• Made in Japan
• An updated take on the classic Japanese traditional iron pot used since ancient times
• Ideal for cooking or serving hot pot dishes, soups, and other meals, best enjoyed right at the table
• Features a custom charred cedar lid that fits inside the cast iron pot rim, paired with sturdy steel handles.
• Rust-resistant cast iron surface that improves with seasoning
• Handcrafted in traditional sandcast molds
• Compatible with various stovetops, grills, and open fire
• Season before first use
• After each use, wash with hot water and dry thoroughly
• To fully dry, place the iron piece briefly in the oven or over low stovetop heat
• Do not soak or submerge in water for extended periods