When I make Sukiyaki, I use this iron pan.
I don’t use a pottery pot or a fluorine-coated pan.
My iron pan is the traditional Japanese ironware called, “Nanbu-tekki”.
This iron pan is suitable for making delicious Sukiyaki.
Iron has high thermal conductivity, so the beef is grilled in a delicious way.
In addition, I can take in iron that has dissolved from the iron pan.
I think that is healthy and I have never been bothered by anemia.
This iron pan is wonderful, but I need to handle it with care.
That is not too much of a bother, and I’m enjoying taking care of my iron pan.
Unlike a fluorine-coated pan or a ceramic-coated pan, the iron pan lasts a very long time as long as it is used properly.
For that, there is something I must do.
In particular, its aftercare is so important.
I make a point of scrubbing it with a scrubbing brush.
I don’t use detergent.
This is because detergent cleans off the oil film that is coats an iron pan.
The layer of oil film becomes thicker the more the iron pan is used for cooking, and this is a good feature of these iron pans.
After washing the iron pan, I dry it on the stove. If there is a little water left, it will cause the pan to rust.
Last but not least, I never save food in the iron pan.
This is because it causes rust.
I happen to see an iron pan, and the inside of it has been coated with enamel.
Such an iron pan is free from rust. So it will be easy to use.
But a user cannot take in iron from that pan.
The enamel coating will block the outflow of iron.
There are several types of Nanbu-tekki.
Besides this iron pan, I have an iron kettle and an iron tea pot.
I’ll write about them on another occasion.
If you want ironware of some kind, I recommend traditional Japanese Nanbu-tekki.