Carbon-steel oil-seasoned pan. From Kyoto.
A tool for the high road and the middle of the road.
An iron frying pan is a frying pan that grows with you.
Until a decade ago, an iron frying pan was one of the most common cooking tools in the home kitchen.
It may be a bit time-consuming, but it will never betray the time and effort you put into it.
No need for tedious "toasting and oiling".
The more you use it, the more the oil will blend with it.
The more you use it, the more the oil will blend in, and it will become a frying pan that is easy to use and can be used for a long time.
Kyoto Katsugu's iron frying pans have the necessary heat capacity* and strength for cooking.
Kyoto Katsugu's frying pans are lightweight by cutting the sides to the maximum extent possible while maintaining the necessary heat capacity* strength for cooking.
Compared to non-spinning pans, these pans are extremely light and easy to use.
The handle is made of oak wood, which is also used for wooden swords, batons, and drumsticks.
Its characteristics are that it is extremely hard and resistant to moisture.