Editing Agemono nabe (section)

{{Short description|Thick Japanese pot used for deep frying}}
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
'''''Agemono nabe''''' (Japanese: 揚げ物鍋, literally: pot for fried things) are very thick pots used for [[deep frying]] in the [[Cuisine of Japan|Japanese kitchen]].<ref>{{cite book|title=Japanese Cooking: A Simple Art|publisher=Kodansha International|year=2006|last=Tsuji|first=Shizuo|pages=103|isbn=9784770030498}}</ref> They are made usually of either cast iron or heavy brass. The thickness ensures an even temperature of the oil inside of the pot.

The ''agemono nabe'' is usually used in combination with metal-ended [[Japanese kitchen chopsticks]], a net ladle or scoop ''[[ami shakushi]]'',  and a tool to drain the oil after frying ''[[abura kiri]]''.