Nambu Ironware Iron Kettle Flat Iron Bowl Type Medium Arare 1.4L

Traditional crafts that are good for your body and your lifestyle
Enjoy using your favorite Nambu iron kettle for a long time
Japan is said to be a country with a high incidence of iron deficiency. The cause of this is said to be not only low intake from food, but also the fact that people no longer use iron cookware such as iron pots. The iron kettle used to boil water every day is one tool that played a role in daily iron replenishment. In particular, Nambu iron kettles have been loved for a long time for their ease of use and beautiful appearance, and are a Japanese craft known around the world.

Each iron kettle is carefully made by hand, making them not only durable and long-lasting, but also offering the joy of using them, with a wide range of designs handed down through generations.

The iron kettles, with the lid knob and handle all made of iron, have long been made by Kunzan Kobo and are loved by many. The "flat iron bowl" is a slightly flattened version of the traditional rounded iron bowl. By widening the base, it is more stable and allows water to boil faster. The handle is also treated with a traditional process called "moyashi." "Moyashi" is a process that has long been loved by tea masters who appreciate the wabi-sabi aesthetic. The small round grains on the surface are the arare (grain pattern) pattern most commonly found on Nambu iron kettles. The regularly-spaced round grains are hand-painted one by one by artisans.


With a capacity of 1.4 liters (you can actually boil 70-80% of that amount), it's the perfect size for tea or coffee for two people.
The bottom is designed to be easy to use with an induction heater. This is a recommended iron kettle that is gentle on the body and on your lifestyle, making it a great choice for yourself or as a gift.

"I want to convey the charm of iron kettles to as many people as possible."
A Nanbu ironware workshop that has been in operation for three generations
Nanbu ironware is produced in only two locations in Iwate Prefecture: Morioka and Mizusawa. Kunzan Kobo is a workshop in the Morioka area that has been making Nanbu ironware for three generations. Their selection of Nanbu iron kettles is so diverse that they are said to be the best in the industry. Not only are there many different shapes of the kettles themselves, but there are also many different patterns that decorate the surface, conveying the fun of choosing Nanbu ironware to suit your tastes and lifestyle.


This lineup is possible because everything from design to sales is done in-house. Our craftsmen design Nambu ironware and create the molds by hand, in response to the needs of the times and the feedback from their customers. The molds passed down from generation to generation are carefully stored and are still in use today, while being repaired, supporting a lineup of Nambu iron kettles that are in line with the times.

Material: Cast iron
size
Body diameter: 17.6cm
Bottom diameter: 13.0cm
Body height: 8.4cm
*Gift box 19.5 x 19.5 x 20.7cm

capacity
1.4L (full capacity)
*The actual amount of water to be boiled is 70% to 80%.

Weight
1650~1750g
*Since all processes are done by hand, there are individual differences.

Things to note when purchasing an iron kettle

The handle is fixed. Most iron kettles have a fixed handle. Do not move it forcibly. The reason why the handle is fixed is because of "tradition," but above all, it is safer to handle a hot iron kettle.
When using a new product for the first time: After rinsing lightly, boil water 2-3 times. After the 3rd or 4th time, it will be delicious to drink.
Regarding heat: Please use medium heat whether using gas or induction.
As a guideline, use an IH heater at 600W to 800W.
When using, slide the lid
When boiling water, tilt the lid slightly to let steam escape.
The lid knob and handle are "hot"
When transferring boiled water into a pot, etc., put the lid on and pour while holding down the handle with a cloth or something similar.
Please be careful as the lid knob and handle* become very hot.
(*When using induction cooking, the pan generally does not heat up.)
Every time you finish using it
Transfer the boiled water into a pot or similar container, remove the lid, and allow the residual heat to evaporate the water.
Please do not leave hot water in the pot as this may cause rust.

About "bath scum"
The inside of the pot will change as you use it. This is not rust but what we call "scale." The "scale" shown in the photo is just one example, and in reality, "scale" of various colors will accumulate. "Scale" protects the pot from rust and also has the effect of making the water mellow and delicious, so please use it as is without washing or scrubbing. As long as the water does not become cloudy, it is considered to be in normal condition.

When washing, rinse only with the water in the container. Using detergents, polishing powder, scrubbing pads, etc. may cause rust.
When using for the first time, boil water 2-3 times to season it, then discard the water before drinking.
After use, be sure to drain the hot water and dry the inside.
After long-term use, reddish-brown and white sediments will form on the inside of the pot, but please do not remove them as they make the hot water taste better.
Please be careful not to burn the pot empty or touch the inside directly.