Kaneso (?) Japanese cast iron sukiyaki or shabu shabu tetsu nabe ( iron cooking pan)

This cast iron sukiyaki pan (tetsu nabe or nabemono) is 9.5" in diameter at the top by 2.25" high and weighs 3 lbs 6 ounces. I translate the writing on the bottom as "Kaneso" which is now a manufacturer of industrial cast iron for drain covers, manhole covers, etc. I found no examples of cookware on Kaneso's web site and no other examples of Kaneso cast iron cookware online. This pan came from the estate of a U. S. Marine Corps captain who was stationed for many years in Japan. These are examples of a type of Japanese hot pot, I think the name of both the cooking vessel and meals made in them..

https://en.wikipedia.org/wiki/Nabemono

According to Kaneso's web site, the company was founded in 1922 and originally made cast iron housewares and switched to producing cast iron products for construction in 1958 which may be why their cookware is now not common. The site may date my pan to 1922-1957.

http://www.kaneso.co.jp/company/enkaku.htm

"Vintage" sukiyaki pans seem to go for a few hundreds of dollars on online auction sites, but a brand new similarly sized Iwachu pan can be had on Amazon.com for $72.99. I only paid $9.99 plus shipping for mine as it was just identified as a cast iron pan, not a sukiyaki or shabu shabu pan. It was in pretty rough shape with some remaining caked on burnt food and a few rust spots. I cleaned it with soapy water and a light scrub with a stainless steel scrub pad and seasoned it with mineral oil after getting it hot.

My pan probably once had wire handles which folded flat and rested on the rim of the pan and maybe even a wooden lid, but those those seem to be optional accessories. It is most common to see flat bottom pans with no feet but I found several examples of this style with a circular recessed center which is mirrored on a flat or rounded bottom with three feet and a raised manufacturer mark. I have no idea exactly what the purpose of this configuration is, but when heating it for seasoning, I noted that the raised bottom section forced setting the pan in the center of the stove burner. The configuration may have something to do with allowing food to cool? Just a guess. These pans are used for cooking and serving over some sort of heat source on the same table where diners eat from the pan.

https://en.wikipedia.org/wiki/Sukiyaki

From Iwachu:

"Sukiyaki is a Japanese dish consisting of meat and vegetables cooked and eaten communally at the table. Traditionally, thinly sliced beef is cooked and then simmered in a soy sauce based broth along with tofu, green onions, mushrooms, nappa cabbage, and shirataki noodles. Although hotpot-style dishes like sukiyaki, shabu , and yosenabe are most commonly eaten in Japan in the fall and winter, they are always enjoyed year round as a healthy and fun way to share a meal with family and friends. "

Shabu shabu is similar to sukiyaki but more savory that sweet:

https://en.wikipedia.org/wiki/Shabu-shabu

This should be my last post for a few months as I am back to working on my new house. I am still looking for a few bits of thrift shop furniture to make the house livable while I work there so if I find something remarkable I may do a few posts before I am done with my housing drama/drudgery.