【Craftsmanship and Attention to Detail】
Uneven surface prevents sticking and removes excess oil.
The iron frying pan, created under the supervision of Italian owner-chef Shuichiro Masutani, has excellent heat conductivity and heat retention properties of iron, making food fluffy when cooked.
The surface of the pan is embossed with irregularities, which not only increases surface strength, but also allows excess oil and moisture to be removed from the pan surface so that food can be cooked to a more delicious state.
Ready to use and easy to clean
The "hard tempering" process, which bakes the pan at 700°C or higher, makes the pan ready for use and prevents rust from sticking to the surface. After cooking, simply scrub the pan with water and a scrub brush without detergent, then quickly heat it to evaporate the water. It is very easy to clean.
Iron frying pan that can be used until it has a hole in it
Iron frying pans that make use of the iron material itself can be used semi-permanently (the holes will remain until the end of time) by taking care of them. In comparison, a Teflon-coated frying pan has a lifespan of about 2 years, as the coating peels off with use. Please enjoy the process of iron pans changing as you use them, which you cannot experience with Teflon-coated pans.
Cautions for use
If you use an iron frying pan in the same way as a fluoroplastic-coated pan, it will burn the material.
To prevent burning, it is important to find the right amount of oil and adjust the heat level.
Stir-fried burdock root, lotus root, bean sprouts, etc. may turn black. This is due to a reaction between the iron in the frying pan and the 37 pigment in the vegetables. It is harmless, so it is perfectly safe to eat. However, if too much time has passed, such as overnight after cooking, the smell of iron will become stronger. Even if it is harmless, it will not taste very good. Please taste it and decide whether you would like to eat it.
To avoid transferring the smell of the body and extreme discoloration of the material, please transfer it to another vessel as soon as you stop the fire. Currently, there is no way to prevent the food from turning black.
When cooking is finished, transfer the food to another container. Salt, etc. in the food will cause it to rust easily. Stewed dishes and soups are also not suitable.
Do not heat or cool the pot rapidly, as this may cause the center of the pot to swell and crack.
Care after use
After use, wash the product in hot water with a palm scrubber or sasara while it is still warm, without detergent. （After washing, heat the product to dry it out and then apply a thin layer of oil to the surface. If the oil has been used for a long period of time, the entire surface will be sufficiently absorbed and the surface will repel water, then simply wiping off the water with a cloth or paper towel after washing is sufficient.
If the surface of the pan is heavily soiled after use and has been washed with detergent, heat the pan to remove the water before applying a thin coat of oil. If the burnt surface is too hard to remove, boil water and scrub the surface with a nylon scrubber when the burnt surface becomes soft. Afterwards, wash, dry, and apply a thin coat of oil to the scorched area. The scrubbed area will turn white, but it is safe to use.
If the surface is heavily scorched or rusted, scrub the surface strongly with a metal or nylon scrubber to remove the scorch or rust. After that, wash, dry, and apply oil to the surface. If scratches appear on the surface, there is no problem with use.
Do not use a dishwasher or dish dryer.
