Looking at Igamono cookware, the bottoms of the pots and pans are made thick; what is the reason for this?

It is immediately apparent from the bottom. From the Kamadosan pot used for cooking rice to the gambas pan and heat-resistant handled bowl, Igamono's heat-resistant ceramics are finished by crafting the bottom part that touches the fire thickly^[1][2][3].

It is a structure designed to make the most of the method of gathering and retaining heat. For earthenware crafted from clay, the thicker the bottom surface that touches the flame, the better it gathers heat and transfers it evenly to the inside of the vessel^[4]. Thanks to this, the gambas pan transfers heat appropriately to the ingredients while maintaining high heat retention even after preparing the food^[5]. This is why the dish does not cool down easily even after cooking is finished, taken off the fire, and placed on the dining table.