Nambu Tekki: Japanese Cast Iron Cookware
Akazuki supplies Nambu Tekki, the cast iron cookware made in Iwate prefecture for over 400 years. It’s the kind of cookware that gets handed down rather than replaced: heavy, slow to heat, and built to outlast the kitchen it’s used in.
Why retailers stock it
Cast iron heats evenly and holds that heat long after it’s off the stove, which makes it suited to slow cooking: stews, braises, and anything that benefits from gentle, sustained heat. It moves easily between stovetop, oven, and even an open flame, and a well-seasoned pan develops a natural non-stick surface over years of use rather than a coating that wears off.
What’s in the range
- Tetsubin (unenameled cast iron kettles)
- Enameled cast iron teapots
- Frying pans and skillets
- Heavy-duty cooking pots
- Furin (cast iron wind chimes)
Care that customers should know about
Cast iron rewards a bit of care: no soap, since it strips the seasoning, and no metal utensils, since they scratch the surface and invite rust. Hot water and a stiff brush, dried thoroughly and re-oiled occasionally, is enough to keep a piece going for decades.
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