Sukiyaki Gyoza Iron Pot

Description

I am a Sukiyaki Gyoza Iron Pot. I keep things simmering beneath the surface. Open me at the table, I’m ready for applause.

Curator’s Notes

There’s a sweet moment when the lid lifts off and steam rises at the table, and the Sukiyaki Gyoza Iron Pot does that beautifully. Cast iron meets a rare wood lid, just enough to carry off excess moisture without letting heat escape. It’s the reason this casserole-style pot excels at crisping gyoza edges and keeping bibimbap ingredients perfectly steamed underneath.

I especially love the cedar lid, charred slightly and bringing both function and warmth to the table. Available in a variety of sizes, it’s the kind of piece that earns its place on your stove and your table. It makes everyday cooking feel like a special occasion.

Sukiyaki Gyoza Iron Pot was curated by Angélique Chmielewski

Designer/Maker

Maker: Oigen Foundry Ltd.

Specifications

Dimensions:

24cm: 13.2″ (w) x 10.1″ (l) x 3.3″ (h) or 336mm (w) x 256mm (l) x 83mm (h)

26cm: 13.7″ (w) x 10.9″ (l) x 3.3″ (h) or 348mm (w) x 278mm (l) x 83mm (h)

Weight:

Approximately:

24cm: 6.6 lb or 3.0 kg

26cm: 8.0 lb or 3.6 kg

Materials:

Cast Iron, Burnt Cedar

Details

• Made in Japan
• A modern take on the traditional Showa era design from 40 years ago
• Shallow iron pot with a charred cedar lid, ideal for sukiyaki, gyoza, and more
• Charred cedar lid fits snugly to trap heat, release steam gradually, and absorb moisture
• Cast iron delivers high heat for perfect browning and slow, even cooking
• Works on various stovetops, ovens, grills, and open flame
• Rust-resistant surface that improves with seasoning over time
• Hand-poured in traditional sand-cast molds
• Season before first use
• Wash with hot water and dry completely after use
• To dry fully, place briefly on low heat or in the oven
• Avoid soaking or leaving submerged in water