Trusted In-store and Online Across Australia Since 2009
Hello Kitchen & Home
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Trusted In-store and Online Across Australia Since 2009
Hello Kitchen & Home
powered by Google
Hotpot is one of those meals that's as much about the experience as the food. Everyone gathered around the table, cooking at their own pace, trying different broths and combinations. Having the right hotpot pot makes it a lot more enjoyable and a lot less messy.
Hello Kitchen stocks a range of hotpot pots and electric hot pot cookers in stainless steel and marble non-stick finishes, covering single pot, divided two-broth, and shabu shabu styles to suit different preferences and group sizes.
A single hotpot pot is the straightforward option for one broth, one table, one flavour. Good for smaller gatherings or households where everyone agrees on the same soup base. Our 304 stainless steel single pots come in 28cm and 32cm sizes, giving you options depending on how many people you're cooking for.
A divided hotpot pot splits into two sections so you can run two different broths simultaneously, which is ideal when you have guests with different preferences or dietary requirements. One side spicy, one side mild, or a clear broth alongside a rich stock. Available in stainless steel and marble non-stick finishes, with options compatible with both induction and electric stoves.
An electric hot pot cooker combines the pot and heat source in one appliance, so there's no need for a separate portable stove at the table. This makes it a practical choice for smaller apartments or anyone who wants a simpler setup. Our electric hot pot range includes multifunction pots that also handle steaming and light stewing, in addition to standard hotpot use.
Shabu shabu is the Japanese style of hotpot, traditionally cooked in a shallow, wide pot with a kombu-based broth. The name comes from the sound of thinly sliced meat being swished through the hot broth. Our Japanese-made shabu shabu and sumo nabe pots offer a more authentic shape suited to the traditional preparation style, alongside classic maple leaf design cooking pots for a traditional presentation.
For two to four people, a 28cm pot is usually enough. For larger groups or anyone who likes plenty of room for ingredients, a 30cm to 32cm model gives you more space without things getting crowded. If your group has mixed preferences for broth, a divided pot is worth the small extra investment. If you'd rather skip a separate portable stove altogether, an electric hot pot cooker handles both heating and serving in one unit.
A hotpot pot is a broad term covering many styles of communal table cooking where ingredients are cooked in a simmering broth. Shabu shabu is a specific Japanese style characterised by a light kombu or dashi broth and very thinly sliced meat that is briefly swished through the broth rather than left to simmer. Most hotpot pots work for shabu shabu, though traditional shabu shabu pots tend to be shallower and wider.
A divided hotpot pot has a partition down the middle creating two separate sections, allowing two different broths to be cooked at the same time. This is useful when cooking for people with different taste preferences or dietary requirements, such as one spicy and one mild broth side by side.
An electric hot pot cooker has a built-in heating element, so you don't need a separate portable gas or induction stove at the table. It's a simpler setup for smaller households or apartments, and some models also double as multifunction cookers for steaming or light stewing.
Several models in our range are compatible with both induction and electric stoves. Check the individual product page to confirm induction compatibility before purchasing, as not all models support induction.
For two to three people, a 28cm pot is generally sufficient. For four to six people, a 30cm to 32cm pot gives you more capacity for ingredients without things getting too crowded. If you regularly host larger groups, opting for the bigger size is worth it.
Hotpot is extremely versatile. Common ingredients include thinly sliced beef, pork, and lamb, seafood like prawns and fish balls, tofu, mushrooms, leafy vegetables, dumplings, noodles, and eggs. The broth itself can range from a simple clear stock to rich spicy Sichuan or Japanese miso bases depending on preference.
For stainless steel pots, wash with warm soapy water and a soft sponge. Avoid steel wool or abrasive cleaners that can scratch the surface. For marble non-stick pots, hand washing is recommended to preserve the coating. Empty and rinse the pot while it's still warm to prevent broth residue from drying and sticking.
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