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