The name Iwachu is synonymous with cast iron goods of the highest quality, and the brand's versatile product range extends from classic cast iron kettles (tetsubin), teapots (tetsu kyusu) and related accessories to bells, pans and much more. The manufacturer has boasted its own tradition since its founding in the Meiji period and throughout the 400-year-old Nanbu tekki tradition. It also has its own production line. Every step, from design planning to manufacturing to sales, is carried out by the company itself. Iwachu is dedicated to producing robust cast iron products with excellent functionality and contemporary design. Master casters at the company are required to undergo a minimum of 15 years of training, meaning that all products meet the highest quality standards.
Brown Kambin M
|Type||Nanbu Tekki tetsu kyusu kambin|
|Origin||Morioka, Iwate, Japan|
|Dimensions||16.5 x 12.5 x 7.5cm|
|Pattern||Arare pattern (霰; hail)|
|Coating||Enamelled interior, urethane coating on the exterior|
|Stove Use||Suitable for use on electric stovetops as well as over small, gas-powered flames. Do not heat beyond body temperature|
|Strainer||Removable stainless steel strainer|
|Artist's Stamp||Iwachu stamp|
|Packaging||High-quality gift box from Iwachu|
Tetsu Kyusu 鉄急須
The tetsu kyusu, literally "iron teapot", has all the rustic charm of the Japanese cast iron tetsubin kettle but is designed for brewing tea, not for boiling water. Typically smaller, cheaper and lower maintenance than its predecessor, the tetsu kyusu comes with a removable stainless steel mesh strainer and is coated with a smooth, shiny enamel on the inside, which means it won’t rust and doesn’t require seasoning. As tetstu kyusu are made of solid cast iron, they have excellent heat retention, are highly durable and with good care can be used to brew tea for a lifetime. The special kambin model (燗瓶) is traditionally used to prepare warm sake and can be heated to body temperature over a low flame.
Nanbu Tekki 南部鉄器
The origins of Nanbu Tekki, or Nanbu ironware, can be traced back to the mid-17th century, when the Nanbu samurai clan were in need of Buddhist altars, bells and chagama teapots to furnish their newly built castle in Morioka, Iwate Prefecture, and so invited skilled metal casters from across the country to lend them a hand. Although the name Nanbu is written in kanji as "southern region", the clan ruled in the north of Japan, where materials needed for ironwork were naturally abundant. Highly durable, Nanbu Tekki is often deemed the best metalwork in Japan and makes beloved heirlooms—particularly cast iron kettles, or tetsubin, which are also highly sought after by collectors around the world. In 1975, Nanbu Tekki was designated the first certified Traditional Craft of Japan. The name Nanbu Tekki refers exclusively to cast iron products made in the cities of Morioka and Oshu.
Do not place the teapot in the microwave, oven or dishwasher. In the preparation of warm sake, the teapot should only be heated to body temperature to avoid damaging the enamel coating with excessive heat. Rinse with warm water after use, using a mild detergent if necessary, but do not use steel wool or abrasive cleaners as they may damage the enamel coating on the inside. Afterwards, dry both the interior and exterior of the pot thoroughly with a towel to prevent rust. The removable stainless steel strainer can be cleaned in the dishwasher on the top rack. Although kambin are very sturdy, dropping it may damage the enamel layer or even cause the cast iron body to break. Avoid cold shocks (e.g. from placing it in the refrigerator or freezer) as this can also cause the pot to crack or break. Be sure to always place the kambin on a trivet when not in use on the stovetop to avoid any damage or discoloration to surfaces.