Iwachu Nambu Cast Iron Frying Pan 21cm

The Iwachu Nambu Cast Iron Frying Pan 21cm is a premium kitchen tool designed for serious cooking enthusiasts who value durability and performance. Crafted from traditional Nambu cast iron, this frying pan offers excellent heat retention and even cooking, allowing you to prepare a wide variety of dishes with precision and ease.

Handmade in Japan's Iwate Prefecture by Iwachu, a company with over 400 years of experience in cast iron craftsmanship, this frying pan combines time-honored tradition with modern functionality. Its heavy-duty construction ensures long-lasting use, making it a valuable addition to any kitchen for everyday cooking or special meals.

• Product Material: Cast Iron

• Manufacturer: Iwachu

• Made in: Japan

• Made from traditional Nambu cast iron known for superior heat retention and even heating
• Handcrafted in Iwate Prefecture, Japan by a company with over 400 years of expertise
• Compatible with direct fire and induction cookers (IH 200V)
• Heavy-duty and durable design suitable for various cooking methods
• 21cm size ideal for frying, sautéing, and searing a variety of ingredients

Use the Iwachu Nambu Cast Iron Frying Pan on direct flame or induction cookers, keeping the heat at medium or lower to prevent damage. After cooking, wash the pan with hot water using a scrubbing brush, avoiding soap to maintain seasoning. Dry thoroughly by heating lightly to evaporate moisture, then apply a thin coat of oil with kitchen paper to protect against rust. Handle with care as cast iron is heavy and the pan becomes very hot during use. Avoid leaving food in the pan to prevent discoloration caused by chemical reactions with food tannins.

After each use, clean the pan with hot water and a brush without using harsh detergents. Thoroughly dry the pan by heating it to evaporate any remaining moisture, then apply a thin layer of oil to prevent rust. Store the pan in a dry place and avoid dropping or exposing it to sudden temperature changes to prevent cracks. Do not leave food in the pan for extended periods to avoid discoloration. Handle carefully to avoid burns, as both the pan and handle become very hot when cooking.