Yamada Hammered Iron Frying Pan (2.3Mm Thickness) 28cm (5-7 months required)

The Yamada Hammered Iron Frying Pan (2.3mm Thickness) 28cm is a premium kitchen tool crafted for those who appreciate quality and tradition in their cookware. This pan is made from high-quality iron, meticulously machine-hammered over 5,000 times to ensure even heat distribution and excellent interaction with cooking oil. Its 28cm size makes it ideal for preparing a variety of dishes, from sautéing vegetables to frying meats, providing versatility for everyday cooking needs.

Manufactured by Yamada Kogyosho, a renowned Japanese family-owned craft factory with a legacy spanning over three generations, this frying pan combines traditional craftsmanship with modern technology. The pan is compatible with induction cooktops and is designed to last, with a protective varnish applied to prevent rust during shipping that can be removed through seasoning before its first use. This attention to detail ensures that the pan not only performs well but also becomes more seasoned and non-stick over time.

• Product Material: Iron

• Manufacturer: Yamada Kogyosho

• Made in: Japan

• Machine-hammered over 5,000 times for uniform heat distribution
• 28cm diameter ideal for versatile cooking tasks
• 2.3mm thickness engineered for balanced heat transmission
• Compatible with induction cooktops
• Protective varnish coating prevents rust during transport
• Handcrafted by a family-owned Japanese manufacturer with over three generations of experience

Before first use, remove the protective varnish by heating the pan over high heat until the varnish burns off. Then, season the pan thoroughly by applying a thin layer of cooking oil and heating it to develop a natural non-stick surface. Use the pan on any stovetop, including induction, and cook with moderate heat for best results. Avoid cooking acidic foods initially until the seasoning layer is well established.

After use, clean the pan with warm water and a soft sponge without using harsh detergents or abrasive materials to preserve the seasoning layer. Dry the pan immediately to prevent rust, and occasionally apply a thin layer of oil to maintain the seasoned surface. Store in a dry place and avoid prolonged exposure to moisture or extreme temperatures.