The Yukihira pot is used to cook many staples of Japanese cuisine, such as miso soup and dashi, among other soups and stews. It also features a handy spout for pouring.
It is not recommended for deep-frying or stir-frying.
Before first use, wash pan with a soft cloth/sponge and a neutral detergent.
Copper is an excellent conductor of heat, so use at a heat lower than you would for stainless steel cookware. Never pre-heat tin-lined copper. Always begin cooking with ingredients in the pan. Remove food directly after cooking to avoid it becoming baked on. After each use, wash pan with a soft cloth/sponge and a neutral detergent.
Ensure handle is completely dried before storing. Treat the wooden handle with mineral oil to protect it from drying out and the effects of moisture.