*Because it is made by pounding several thousand times, the molecules of the iron become finer and the material changes, allowing for better heat transfer, a finely textured surface, good oil penetration, non-stick, lightweight, and strong. *Handle riveted
| Dimensions |
|---|
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(27cm)*Depth: 70mm*Weight: 780g
(30cm)*Depth: 80mm*Weight: 930g (33cm)*Depth: 90mm*Weight: 1110g (36cm)*Depth: 100mm*Weight: 1280g (39cm)*Depth: 110mm*Weight: 1510g (42cm)*Depth: 120mm*Weight: 1700g (45cm)*Depth: 130mm*Weight: 1990g |
| Specifications |
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Country of manufacture: Japan
Material / component: Iron
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Wok Seasoning
开锅:
1。先装一锅水，煮沸倒掉。这是清洁新铁锅的第一个过程。
2。 用一块干净的干布拭干，然后第一次空锅中火加热五至十分钟。这个加热过程是要让铁锅微细孔张开，并融化油中脂肪，吸收油脂，成为防锈和不黏锅的保护层。铁在加热过程中，会因温度变化而呈现银白色，蓝色或虹彩，颜色变化是铁的特征，无需担心。
3。熄火，倒入一点足够里里外外摖拭一遍的橄榄油，用纸巾涂均匀。
4。第二次加热烧锅，因为有油所以会有烟。加热至铁锅呈现油黑的亮光即可。
5。可置回炉上，让锅冷却。隔夜就可以开始使用。用时中大火先热空锅再放油，就不会沾锅。
6。铁锅用后用纸巾抹去酱汁和油渍，用清水冲洗即可。
7。用布抹干倒放或挂起来。如果要养锅，则可以中火热30秒，用纸巾沾一点油涂抹，铁锅就会亮黑。冷却后即可收藏。
lnstructions for seasoning a new iron pan.
1. First, fill the pan with water, bring it to a boil, and then pour the water out. This is the first step to clean the new iron pan.
2. Wipe it dry with a clean, dry cloth. Then heat the empty pan over medium heat for 5 to 10 minutes for the first time.
This heating process allows the tiny pores of the iron to open and melts the fat in the oil so the pan can absorb it, forming a protective layer that prevents rust and sticking.
During heating, the iron may turn silver-white, blue, or rainbow-colored due to temperature changes. This color change is a natural characteristic of iron and there is no need to worry.
3. Turn off the heat. Pour in a small amount of olive oil—just enough to wipe the inside and outside of the pan. Use a paper towel to spread it evenly.
4. Heat the pan a second time. Because there is oil, there will be some smoke. Heat until the pan becomes shiny and dark (oil-black in color).
5. Leave the pan on the stove to cool. It can be used the next day.
When cooking, heat the empty pan over medium-high heat first, then add oil—this will prevent sticking.
6. After use, wipe off sauce and oil with a paper towel, then rinse with clean water only.
7. Dry it with a cloth and store it upside down or hang it up.
If you want to maintain (season) the pan, heat it over medium heat for 30 seconds, then use a paper towel with a little oil to wipe it. The pan will become shiny black. After cooling, it can be stored.
重新开锅：Wok Reseasoning
Please try this method to reseason the wok.
Heat up the wok for a few minutes then pour some white rice vinegar all over the wok. Cool the wok and wash with sponge. Please refer to the picture. Replace the salt with vinegar.
Don't panic when you will hear the sizzling noise when you pour vinegar.
Then season the wok same procedure as seasoning a new wok:
1. Heat the wok on high heat for 5 minutes.
2. Be careful it is very hot. Turn off the fire and pour some olive oil on a piece of kitchen paper towel and wipe all over the wok inside first then outside. Use a tong
to hold the paper towel
because the wok is very hot.
3. Right after step 2, turn on high heat again for a few minutes. The wok will turn to black and shiny. It's done !🙂
Normally I will put a cup of water aside when I cook. After cooking I just pour the water in and let the pan cool down. Then wash as per normal.
For new wok, after washing, do the following:
1. Heat it on the stove for 30 seconds.
2. Then apply some oil on a paper towel and wipe evenly.
3. Heat it again and the pan will turn out to be black and shiny.
Do this for two to three weeks until your iron pan is well season.
Especially use this method to reseason your pan after you use it for these 3 cooking processes:
1. Steam
2. Cook noodles
3. Dish with a lot of vinegar
Because these processes will erase the patina layer that you have created.
重新开锅（重新养锅）：
请尝试以下方法为铁锅重新养锅。
先将铁锅加热几分钟，然后将白米醋均匀倒在整个锅内。待锅稍微冷却后，用海绵清洗干净。请参考图片说明，只需将图片中的盐改成白米醋即可。
⚠️ 当白米醋倒入热锅时，会发出滋滋作响的声音，这是正常现象，请不用担心。
接着，按照新锅开锅的方法重新养锅：
1. 将铁锅用大火加热约 5 分钟。
2. 小心，此时锅非常烫。先关火，在厨房纸巾上倒一点橄榄油，然后均匀擦拭锅子的内侧，再擦拭外侧。建议使用**夹子（tongs）**夹住纸巾，以免烫伤。
3. 完成第 2 步后，立即再次开大火加热几分钟。锅子会慢慢变得乌黑发亮，这样就完成了！🙂
⸻
日常保养方法：
平时煮菜时，我都会准备一杯水放在旁边。煮完后，直接把水倒入锅中，让锅子自然降温，然后像平常一样清洗即可。
对于新锅，每次清洗后，建议再做以下保养：
1. 将锅放在炉火上加热约 30 秒。
2. 用厨房纸巾沾少量食用油，均匀擦拭锅身。
3. 再加热一次，锅子就会逐渐变得乌黑发亮。
持续这样保养 2 至 3 个星期，您的铁锅就会形成稳定且耐用的天然保护层（油膜）。
⸻
特别提醒：
当您进行以下三种烹调方式后，建议重新养锅，因为这些烹调方式容易破坏锅子表面的天然油膜（Patina）：
1. 蒸煮食物
2. 煮面条
3. 烹调含有大量醋的料理
这是因为上述烹调方式会削弱或去除您辛苦养成的天然油膜，因此建议完成后重新养锅，以维持铁锅的最佳状态。
Tips for using iron flying pan/wok
Start:
1. Preheat the pan: Place your iron pan on the stovetop burner over medium-high heat.
2. Lower the heat: Turn down the flame slightly as soon as you see the first wisps of smoke rising from the dry metal.
3. Add the cooking oil: Pour a small amount of oil into the heated pan.
4. Add your food: Wait until the oil begins to shimmer and smoke lightly, then immediately add your ingredients, like fish or vegetables.
Finish:
1. Rinse and scrub: After cooking, wash the pan under running tap water at the sink, using a sponge or a stiff brush to clear away food debris without using any dish soap.
2. Wipe down completely: Thoroughly dry both the inside and the outside surfaces of the pan using a paper towel.
3. Air-dry: Leave the pan out in the open air to ensure any remaining surface moisture fully evaporates.