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[Anseong Jumul] Premium Gamasot Cast-Iron Pot (6-Sizes)
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100 Years of Tradition, Korean Cast-Iron Master
[Anseong Jumul] Premium Gamasot Cast-Iron Pot (6-Sizes)
- Since 1910
- 6 sizes, 1–10 people
- Pre-seasoned, no coating
- Gas & induction
For centuries, the gamasot (가마솥), a large, heavy cast-iron cauldron, was the heart of every Korean kitchen. Set over the kitchen furnace, it cooked the family’s rice and heated the home at the same time.
Anseong Jumul, a family foundry that has made gamasot since 1910, has scaled it down for modern kitchens. Its personal-sized gamasot (안성주물 미니솥) is its best seller, made in six sizes, from one bowl of rice to ten.
Cast iron spreads heat evenly, so rice cooks through perfectly, and stews and soups come out rich and deep. The thick base also forms crispy nurungji (scorched rice), the golden crust that’s a beloved part of Korean cooking.
The lid is a patented design (Patent No. 0329657) that stops boil-overs. It sits inside the pot’s raised rim, so you can see when the water starts to boil and turn the heat down before it spills.
Every pot comes with magnetic wooden handles that snap together for storage and lift both the pot and the lid. Every size from medium up also includes a cast-iron trivet that works as a table stand and as a steamer rack inside the pot, so you can steam sweet potatoes, potatoes or pork belly (samgyeopsal) without adding water.
Founded by Kim Dae-seon, the foundry has passed from father to son for four generations. Master Kim Jong-hun is the designated bearer of Gyeonggi-do Intangible Cultural Heritage No. 45 for iron casting, and his son, Kim Seong-tae, now runs the foundry. Each pot is cast from Korean pig iron refined by POSCO, finished by hand in 5 to 10 stages, and seasoned with sesame oil before it ships.
Built to last a lifetime with proper care. Care and re-seasoning tips are further down the page.
So what’s inside?
Made of Pure cast iron (Korean pig iron refined by POSCO), pre-seasoned with sesame oil. No chemical coating. Wooden handles with built-in magnets.
In the box One gamasot pot with lid and a pair of wooden handles. Medium and up also include a cast-iron trivet (15, 17.5, 19.5 and 21.5 cm). Personal and small come without a trivet; the 15 cm trivet is sold separately. Made by Anseong Jumul (안성주물) in Anseong, South Korea.
Sizes Six, from 1 to 10 bowls of rice (14–24 cm wide, 1–4.3 L). Specs for each size are in the size guide below.
To keep No dish soap, steel wool or metal scrubbers. Dry it completely over low heat after washing, and store it somewhere dry with the lid slightly open.
Good to know Each pot is handmade, so details vary slightly. Natural lines, a rough surface and small dimples are part of cast iron, not defects, and aren’t grounds for a return or exchange. Seasoning wears off with use; just re-season it.
[Anseong Jumul] Premium Gamasot Cast-Iron Pot
안성주물 가마솥
100 years of Korean cast-iron craft
For centuries, the gamasot (가마솥), a heavy cast-iron cauldron, was the heart of every Korean kitchen. Set over the kitchen furnace, it cooked the family’s rice and warmed the home at the same time.
Anseong Jumul, a family foundry that has made gamasot since 1910, has scaled it down for modern kitchens. These personal-sized pots are its best seller, made in 5 sizes, from 1 to 8 bowls of rice.
Pre-seasoned with sesame oil, with no chemical coating. Works on gas and induction.
Six sizes, from 1 to 10 people
Every size comes with the wooden handles. Medium and up also include a cast-iron trivet. Swipe to compare.
Personal and small sizes come without a trivet. If you’d like one, the 15 cm trivet is sold separately.
A patented lid that stops boil-overs
Anseong Jumul redesigned the traditional lid (Patent No. 0329657). It sits inside the pot’s raised rim, so you can see the moment the water starts to boil and turn the heat down before it spills.
No need to lift the lid while it cooks, so the steam and heat stay in for perfectly cooked rice every time.
Rice in a gamasot doesn’t get any better
Cast iron spreads heat evenly, so rice cooks through perfectly. It’s just as good for rich stews, soups and steamed dishes.
Crispy nurungji at the bottom
The thick base naturally forms nurungji (누룽지), the golden scorched-rice crust that’s a beloved part of Korean cooking.
Wooden handles included
Every pot comes with a pair of wooden handles made for lifting cast-iron pots and lids. Built-in magnets snap them together for storage.
Over time, the wood develops a rich patina.
On the sides, to carry the pot
Grip the pot’s sides to move it from the stove to the table.
On the lid, to lift it safely
Lift the hot lid without burning your hands.
Cast-iron trivet with medium, large and extra-large
Set the hot pot on the trivet to protect your table from heat damage.
The personal and small sizes don’t come with a trivet, as Anseong Jumul doesn’t make one that fits inside them. The 15 cm trivet is sold separately if you’d like one as a table stand.
The trivet doubles as a steamer rack
Set it inside the pot to cook sweet potatoes, potatoes or pork belly (samgyeopsal), all without adding water.
Four generations of Anseong cast iron
Kim Dae-seon founded Anseong Jumul in 1910, and the foundry has passed from father to son ever since.
Master Kim Jong-hun is the designated bearer of Gyeonggi-do Intangible Cultural Heritage No. 45 for traditional iron casting. His son, Kim Seong-tae, learned the craft from him and now runs the foundry as the fourth generation.
Made by hand, the traditional way
Unlike pots cast from scrap iron, these are 100% impurity-free, made from high-quality Korean pig iron refined by POSCO.
The iron is melted in a traditional blast furnace rather than an electric one, which keeps the process authentic.
Poured at about 1,850°C, finished in up to 10 stages
Molten iron is poured into the molds, then every pot is finished by hand in 5 to 10 stages. Above, Master Kim Jong-hun’s workshop and his apprentices at work.
Pure cast iron, finished with sesame oil
Genuine cast iron from carefully selected iron. Using a traditional process, every pot is seasoned and finished with sesame oil before it ships. No chemical coating.
Pre-seasoned and ready to use
The first seasoning is done at the foundry, so a rinse is all it needs before you cook. Left: raw cast iron. Right: seasoned cast iron.
Care and re-seasoning tips are further down the page.
Tested safe
Lab testing found no harmful substances at all, including heavy metals and the six major hazardous materials.
Left: harmful substance test report. Right: LOHAS eco-friendly certification.
Handmade, so every pot is a little different
Because each pot is cast and finished by hand, details vary slightly. The depth of the engraved logo and patterns can differ, and a rough surface with small dimples is simply what cast iron looks like.
These natural variations aren’t defects and aren’t grounds for a return or exchange.
Lines like fingerprints
Cast iron has natural lines on its surface, a bit like a person’s fingerprints. They form when the molten iron is poured into the mold at high heat. They’re not cracks.
Caring for your gamasot
This is pure cast iron with no chemical coating. Each pot is seasoned before it ships, and with the right care that oil builds into a natural protective layer.
Seasoning isn’t permanent. With regular use the oil wears off in places and bare iron shows through. That’s normal: just re-season it.
Uncoated iron needs a little more care than coated cookware, but it’s naturally safe, free of synthetic coatings, and it brings out more flavor over time.
The pot comes with a manual in Korean. We’ve translated it for you here.
Before first use
No extra seasoning needed. Just rinse the pot with warm water and a soft sponge.
For an extra-thorough clean, boil rice water (쌀뜨물, the starchy water left after washing rice) in the pot, then pour it out.
After cooking
Boil rice water, or water with a little baking soda, to lift residue and protect the seasoning. If you have neither, warm water and a soft sponge are fine.
Don’t use dish soap, steel wool or metal scrubbers. They strip the oil layer and wear the seasoning off fast.
After cooking strong-smelling food, burn off the residue, dry the pot completely and oil it again.
Storing
Dry the pot over low heat until every drop of water is gone. It must be completely dry before you put it away.
Store it somewhere dry and well ventilated, with the lid slightly open so moisture can’t build up.
Oiling before storage only works on a hot pot. Wiping oil onto a cold pot isn’t enough.
Re-seasoning, step by step
You’ll need paper towels, tongs and cooking oil (perilla or sesame oil lasts best).
1. Lightly scrub off any rust or old seasoning.
2. Dry the pot on low heat until no water is left, then turn it up to medium-high. Low heat won’t season it properly.
3. Once it’s hot, rub a thin, even layer of oil over the whole surface with a paper towel.
4. When the first layer has soaked in, heat the pot further and apply a second layer.
5. Keep oiling and heating until the iron turns a deep black. That’s the seasoning forming.
6. Let it cool completely, then store it away from humidity to prevent rust.
Repeat whenever the seasoning starts to wear off.
Watch: how to season cast iron
Real Product Photos
Straight from Korea
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