Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Jan 2, 2014 10:07 AM

Shabu shabu setup

Anyone have an opinion on the best hardware to buy for shabu shabu?

I was planning on getting an induction burner, but from what I've read the noise level of the more inexpensive burners is at best manageable. The one that looked like it was quiet was Vollrath but it's about $500.

Then I was thinking of getting an all-in-one shabu shabu pot but I've read that they don't actually do a good job of heating water quickly.

My current thinking is to get an electric burner and a low shabu shabu pot. My main criteria are 1) quiet operation, 2) price under $120 total, and 3) no propane. I'm fine for it to be a uni-tasking machine - I don't need it for anything else. Any thoughts?

  1. Click to Upload a photo (10 MB limit)
  1. I've done delicious Shabu Shabu for 10 with 2 - 12" Presto non-stick, adjustable temp, electric skillets. It works just as well for sukiyaki. I place each skillet on a half-sheet pan to protect the tabletop, and catch droppings, then set on dining room table along with the ingredients, cooking utensils, and serve ware. Each will set you back around $60.

    1 Reply
    1. re: letsindulge

      + 1 on the electric skillet -- you can probably find one at a garage sale/Goodwill if you look.

    2. I use my fondue pot. You used to be able to routinely find them at yard sales and consignment shops but they aren't that expensive to buy new. The price s start in high $20's but you can spend a lot more. Whether you get a manual one or electric they are silent and easy to clean.

      We own two which is nice because you can do two different favors. We have been talking about getting a third.

      1 Reply
      1. re: foodieX2

        +1 on fondue pots… i got mine at target for 20 bucks last year (was away on a business trip and needed something for heating in my hotel room…). no frills, but covers what you need.

      2. <3) no propane.>

        What about other forms of flame? Or do you really mean no flame?

        Anyway, would you like a cast iron shabu shabu pot?

        Of course, you can use any pot really .

        2 Replies
        1. re: Chemicalkinetics

          Thanks - I was debating between getting a standalone pot plus an electric burner, or an electric hot pot. In the end I got the Zojirushi electric skillet (EP-PBC10) that bobabear also recommended.

          1. re: calumin

            I think that is an excellent choice. I actually recently suggested it as a gift to a child learning to cook.

        2. I'm at my parents house for the holidays and they've pulled out the Zojirushi electric hot pot we've used for at least 15+ years for hot pot. I was interested in getting my own and it's actually called an "electric skillet." The Zojirushi brand goes for ~$100 on Amazon, but you can probably also buy a cheapie Aroma brand one for $30-50.

          It is super quiet, plugs in electrical outlet and there's a thing where you turn the temp from low to high. My parents use chicken-ginger broth for the hot pot by boiling some chicken broth (canned) with some slices of ginger, then adding the boiled broth to the electric skillet so we get a quick start. The skillet temp control was nice to turn down the hot pot when it was boiling too rapidly when we weren't cooking anything. We'd turn it back up to high again when we were ready to add more ingredients and it got to boiling again quickly.

          And similar to a crock pot, the pot/skillet itself is removable so you can clean it easily.

          This seems to be a Chinese household staple for hot pot, as all my relatives have one, too :)

          2 Replies
          1. re: bobabear

            Thanks! I just got back from the Asian grocery store and coincidentally picked up the exact same electric skillet that you linked to. I think this is perfect -- I like how the side of the skillet stays cool even when you boil water inside.

            It's also nice that you can take the pan out and put it on the stove if you want the water to boil faster, then put it back on the skillet to simmer while you're eating.

            1. re: bobabear

              This is what we have, although it's marketed as a sukiyaki grill. You can heat up the liquid on the stove, and then move it to the base on the table for speed.

              It also makes pretty good turkey stuffing, on the warm setting.

            2. Well, here is how it looks at my table: