Speaking of regional Japanese diet....Has anyone used a shabu-shabu Japanese
cooking pot?

I bought a cast iron shabu-shabu pot intrigued by the minimal cooking concept.
One uses this specially designed pot to simmer a broth at the table while people
swish meats, fish, veggies in it to cook, rather like a fondue.  Beef is sliced
paper thin. Then you drink the broth.

Is there any benefit to using cast iron?

Lynda