Established in 1792 in Tokyo’s business district of Nihonbashi, the manufacturer of this pan is a household name in Japan for their cutlery and other kitchen items.
This uncoated iron pan is shaped by skilled craftsmen who hammer the metal thousands of times, creating a lightweight yet durable pan. In addition, this process creates a subtle unevenness to the iron’s surface, which makes it easier for oil to blend in while cooking. Made of iron, this pan efficiently stores and transfers heat.
The handle of this pan was given particular consideration and shaped into an oval and attached to the body of the pan without any screws. This design provides a more ergonomic grip and results in a pan that is comfortable to use as well as clean. This pan becomes easier to use over time as the iron gets used to the oil.
Edible camellia oil is pre-applied to help develop a nonstick surface. Before first use, wash off the oil with a neutral detergent. Then, stir fry vegetable scraps with plenty of oil and discard. Wash off the excess oil with hot water only. After each use, hand wash with warm water and a soft sponge, avoiding any detergent and abrasive materials, and air dry.
With proper care, this pan will last for many years. This pan cannot be used on induction stoves.
200mm: L 14" x W 8" x H 3"
240mm: L 17.5" x W 9.6" x H 3"
260mm: L 19" x W 10.5" x H 4"