Castiron Pot

Traditionally, the only heating in the house was a hibachi (fire urn), or irori (floor hearth) for a farmhouse, placed in the centre of the living room. A cast-iron pot was placed on it, or hung from the ceiling, so boiling water was available all day for tea or so that slow-cooking foods could be simmered gently. While the hibachi and irori are now, unfortunately, rarely used, the cast-iron pot is, not only for its handsome appearance but also for the practicality of cooking and serving hotpot dishes either at home or in restaurants. It is normally black with a wooden lid and a removable handle, which rests on the pot’s rim when not in use.