Overview
POINT 01
Long-lasting iron frying pan
KAMA-ASAs original iron frying pan made by Yamada kogyosho.
A frying pan is an indispensable tool for everyday cooking. This hammered iron frying pan is sturdy enough to bear heavy usage in professional kitchens.
2.3mm iron thick iron would transfer stable heat and brings out the flavor of ingredients.
POINT 02
Yamada Kogyosho
"Yamada Kogyosho" is a well-known manufacturer among chefs for hammered iron woks and frying pans based in Yokohama city. Their special hammering technique makes the iron pans sturdy and functional.
Features
POINT 01
Original handle
Our frying pan is using an original slim and flat handle, which is easy to grip by any kind of people. The handle is attached relatively closer to the bottom of the pan, and makes it easier to put on various kinds of lid.
POINT 02
Welded handle
The handle is welded to make it is easier to wash and keep the pan clean.
POINT 03
No wax coating
Usually, items from Yamada Kogyosho have anti-rust wax coating. The wax coating needs to be burnt off before seasoning. This procedure cannot be done on induction heating and a gas stove with temperature sensor.To reduce this procedure, we sell pans without anti-rust wax coating on.
KAMA-ASA's Hammered iron frying pan
Product information
Specification
SizeDiameter 26cm Length 52cm Length 5cm
Size of pan would vary due to the manufacturing process.Weight1300g
*Size of pan would vary due to the manufacturing process.Heat sourceCompatible with gas and induction.MaterialIronOriginKanagawa, Japan
Precaution
- Start heating the pan from "low power" when using induction heating. Sudden temperature change by induction heating may cause deformation.
- The handle would get hot during cooking. Please use heat resistant mittens or towels.
- There may be scratches on the pan due to the manufacturing process.
- The patterns of hammering and the size of pan would vary due to the manufacturing process.
- Store the pan in a dry place to avoid rusting.
- This pan has NO non-stick coating or enamel coating on.
- Food may turn black after first time usage. Blackening is due to the carbonized iron and has no harm for health. To remove the blackening, please season the pan again.
- Please read the instruction before usage.
Before using for the first time
- The products of "Yamada Kogyosho" handled in our store are not coated with rust-preventive varnish and do not need to be air-baked.
- Wash thoroughly with a mild detergent only for the first use. After washing, drain off the water thoroughly over a fire.
- Please be sure to "acclimate" the product before use.
Breaking-in Methods
Pour more oil into the pan and fry the vegetables over low heat for 5 to 10 minutes, using the parts of the vegetables that are discarded (such as the heads of leeks and celery leaves), so that the oil covers the entire skin of the pan.
*After the acclimation process, there may be a black substance on the pot. This is carbide of black iron and is not harmful to the body. If this bothers you, please acclimatize the pot again.
How to care
- After use, we recommend washing only with water or hot water and a scrubbing brush, without using detergent. (If detergent is used, the oil film that has become accustomed to the ironware will be removed.)
- Please wash off any stains (burnt, sauces, salt, etc.) thoroughly to prevent corrosion if left unwashed.
*Please refrain from using metal scourers as much as possible, as they scratch the surface. - Iron utensils rust very easily, so after washing, wipe them dry and be sure to "air-bake" them over a fire (*) to properly dispel any moisture.
- After use, we recommend washing only with water or hot water and a scrubbing brush, without using detergent. (If detergent is used, the oil film that has become accustomed to the ironware will be removed.)
*Do not continue heating for a long period of time, but allow it to dry out. - If you only wipe the pot dry, water may remain on it and rust may appear. Allow the pot to cool sufficiently and store it in a dry place as much as possible.
