Japanese clay pots are great.

Japanese earthenware pots are currently mainly Mango-yaki and Iga-yaki. Most Wangu burning machines are mass-produced, light in weight and cheap in price. Iga ware is mostly handmade, very thick, and has better heat retention. For example, Changguen’s large soup pot can keep hot for half a day.

Japanese hot pots now have a strong sense of design, good soil texture, more infrared rays, and feel that they are more delicious than enamel pots. Their rough appearance has a sense of life, and they look good in photos.