Iwachu Nambu Cast Iron Mini Frying Pan 17cm

The Iwachu Nambu Cast Iron Mini Frying Pan 17cm is a premium kitchen essential crafted with traditional Japanese techniques from Iwate Prefecture. Its extra-thick cast iron design ensures excellent heat retention and even heat distribution, making it perfect for cooking a variety of dishes with consistent results. This mini frying pan is ideal for everyday cooking, whether you are searing meats, sautéing vegetables, or preparing breakfast.

Handcrafted by Iwachu, a renowned manufacturer with over 400 years of experience in Nanbu Tekki crafts, this frying pan combines durability and timeless design. Its robust construction allows for use on both direct flame and induction cookers, making it a versatile addition to any kitchen. With proper care, this pan will develop a natural non-stick surface, enhancing your cooking experience over time.

• Product Material: Cast Iron

• Manufacturer: Iwachu

• Made in: Japan

• Extra-thick cast iron construction for superior heat retention and even cooking
• Handcrafted using traditional Nanbu Tekki ironware techniques from Iwate Prefecture, Japan
• Compatible with direct flame and induction cookers (IH 200V)
• Natural seasoning develops over time, creating a rust-resistant and non-stick surface
• Compact 17cm size ideal for small portions or single servings
• Durable and long-lasting, designed to improve with regular use

Before each use, apply a light coat of oil to the surface to prevent food from sticking. Use the pan on direct flame or induction cookers with medium or lower heat settings to avoid deformation. After cooking, clean the pan using a brush and hot water without detergent, then heat it lightly to dry completely before storing. Avoid touching the pan with bare hands when hot to prevent burns and be cautious when handling due to its weight.

Do not use detergent when cleaning; instead, rinse with hot water and scrub gently with a brush. Thoroughly dry the pan by heating it lightly after washing to prevent rust. Store the pan in a dry place and avoid leaving food inside after cooking to prevent discoloration caused by chemical reactions. Handle with care to avoid dropping or sudden temperature changes that may cause cracks.