Nabe (nabe “cooking pot” + mono “thing or things, object, matter”) refers to a variety of Japanese hot pot dishes, also known as one pot dishes. Most nabe are stews and soups served during the colder seasons. In modern Japan, nabemono are kept hot at the dining table by portable stoves. The dish is frequently cooked at the table, and the diners can pick the cooked ingredients they want from the pot. It is either eaten with the broth or with a dip. Further ingredients can also be successively added to the pot. The pots are traditionally made of clay (土鍋, donabe) or thick cast iron (鉄鍋, tetsunabe). Clay pots can keep warm for a while after being taken off the fire, while cast iron pots evenly distribute heat and are preferable for sukiyaki. The pots are usually placed in the center of dining tables, shared by multiple people. This is considered the most sociable way to eat with friends and family.