Iron Rice Pot - Large

This iron rice pot will be a workhorse in your kitchen. Like all products in Matsuda-san's Jizai Dougu collection, this iron rice pot has been uniquely designed to reflect the lessons and wisdom she has gained over more than three decades as a cooking teacher. Working with Summit Kogyo Co. from the traditional metal-working town of Tsubame-Sanjo near Niigata, Matsuda-san has created a wonderful iron pot that’s perfect for cooking rice and deep frying (think karaage!). This iron pot features a nitriding treatment, an advanced surface hardening process, to enhance resistance to rust and wear. The pot’s thick iron walls retain heat exceptionally well, and the well-fitting lid ensures even cooking, perfect for making delicious rice. It’s compatible with gas, induction, and oven use, and heats evenly. It’s also great for everyday dishes like soups and more.

Product Details:

• Pot: 8½" diameter x 3⅞" in height (21.6cm x 9.8cm)
• Lid: 8½" diameter x ⅞" in height (21.6cm x 2.5cm) -- with handle 1⅝" in height (4.1cm)
• Capacity: approximately 88 fl oz (2.6 liters)
• Made from iron
• Iron thickness: ⅛" (3.2mm)
• Made in Tsubame-Sanjo, Niigata Prefecture

What follows are Jizai Dougu’s Care and Usage Instructions translated from the original Japanese:

Care and Handling Instructions

This product is for home cooking. Please read this instruction manual carefully before use. Improper handling may cause accidents. Users should always keep this instruction manual in a safe place.

Handling Instructions

• When you have excess oil while cooking, turn off the heat. The oil may ignite and cause a fire.
• Turn off the heat when leaving the area while cooking.
• Before use, be sure to check that all parts are securely attached.
• Avoid excessive heating without food in the pot. This may cause deformation of the unit or burns.
• The unit becomes hot during cooking or immediately after cooking. To avoid the risk of burns, keep infants and small children away and never let them touch it.
• Do not use high heat with flame that would reach the handle.
• Before use, check that the handles are not torn or loose and they are safe for use.
• Using loose handles, the pot may drop off and cause burns.
• Re-tighten the screws firmly before using the product. If tightening the handle does not fix the looseness, discontinue the use.
• Do not modify or repair loose or damaged handles.
• Place the pot in the center of the stove to stabilize it before using it.
• Do not use it on a heating stove or a charcoal fire, as this is dangerous.
• Do not use it with water or oil filled up in full.
• This product is made of iron, not for food storage as it may rust. Immediately remove the food to another container.
• Do not use it for simmering food for a long period of time. This can cause rust.
• Please read the instruction manual for the cooking stove carefully and use it correctly.
• When using an induction cooker or other cooking heater, use medium to low heat.
• Using it at maximum heat may cause deformation or damage to the product or may cause burns or fires.
• If it is not used with care, the product may rust.
• Do not store the product in a high, difficult-to-reach location. It may fall when you reach them.
• Not dishwasher safe.
• Hot air will spout out of the steam vent on the lid during use.
• Do not place your hands over it or touch it.
• Please be careful as hot broth may splash out of the vent depending on the amount of rice and water.

Everyday Care

• Wash with water and a scrubbing brush, place on the stove and dry thoroughly to remove water completely.
• If rusted, scrub thoroughly with dishwashing cleanser and a scrubbing brush. Rinse off the cleanser and then dry thoroughly.
• When food is burnt and crusted, pour hot water in a pot and bring it to a boil to soften the crust. Remove the softened crust with a scrubbing brush.

How to Cook White Rice

Rice: 1 to 3 cups (pot capacity)
Water: Same amount of rice + 10%
Rinse the rice, soak it for 10 minutes, drain and let sit for 15 minutes.
Put rice and measured water in a JIZAI iron rice pot.

For a gas stove:

• Use high heat, and when steam spouts out from the steam vent, reduce the heat to very low, open the lid, and slowly stir to scoop and rotate the rice at the bottom with rice at the top.
• It will be cooked in 4 to 5 minutes.
• Check inside, if the water from the rice on the edge of the pot has evaporated, turn off the heat, cover, and steam for 7 to 10 minutes.

For induction cookers:

• Place the pot on the cooker and heat it over high heat (8-10). When steam spouts out from the steam vent, reduce the heat to low (2-3), open the lid, and slowly stir to scoop and rotate the rice at the bottom with rice at the top.
• It will be cooked in 3-4 minutes. Check inside, if the water from the rice on the edge of the pot has evaporated, turn off the heat, cover, and steam for 7-10 minutes.

*Please note, there are some variations depending on the condition of the rice and cooking equipment, and we hope you will find a well balanced amount and timing.