In a world driven by the relentless pace of modernity, the value of traditional craftsmanship emerges as a quiet rebellion against mass production. In Oshu, Japan , the ancient art of making cast iron cookware persists, grounded in time-honoured methods that demand patience and precision. Here, Katsunori Suzuki and his team embody this dedication, preserving a legacy that has thrived for 172 years.
The heart of this craft lies in the ancient technique known as tegome , or hand stuffing. This painstaking process begins with a carefully measured mix of moist sand and natural ingredients. For hours, the sand is expertly tamped into an iron frame, compressed to create a mould that will shape the iron.
Each stroke and compression is an act of reverence for the generations that came before, showcasing the intricate artistry required to breathe life into raw materials. As the mould takes form, excitement builds. Once ready, molten iron, heated to a blistering 1,450 degrees Celsius, is poured into the mould with great care.
This temperature is critical, it ensures the molten metal flows effortlessly, capturing every detail carved into the sand. The transformation is captivating, as the once-fluid iron cools and solidifies, ultimately revealing a sturdy piece of cookware. The process is not merely mechanical, it is an intimate relationship between the artisan and the material.
After the iron cools, the sand mould is meticulously broken apart, revealing the newly formed pot. Any excess.