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Specialties
Made by Niigata Yan Sanjo. Iron has good heat transfer and heat storage properties, making it oleophilic and non-stick for wok opening and long-term moisturizing.
33cm diameter wok body allows for stir-frying and wok-raising, suitable for 4 persons.
Curved bottom for frying and deep-frying, ideal for open-flame cooktops
Straight natural wood handles slow down the heat transfer to the handles for easy lifting and throwing.
No easy-to-clean coating, does not affect the nature of the food, cooking utensils are not limited by the material.
Easy to clean, just open the wok once and keep it lubricated, then wash it with hot water to save time.
Craftsmen specially developed a layer of Japanese food-grade silicone coating (see bottom for more information) when making the wok, so that there is no iron powder in the wok when it arrives.
Specification
Material: Iron, Japan Food Grade Silicone Coating, Handle: Natural wood
Size: 330(Diameter) x 90(H)mm, Handle: 210(L)mm
Bottom Thickness: 1.2mm
Total Capacity: 4.9 L
Weight: 1.26 kg
Suitable for Stove
For open fire
Not suitable for flat burners
Teaching
1. Use a hard body cloth and food detergent to clean the iron pot to thoroughly clean the inside and outside of the iron pot, you can repeat the above steps to brush away the Japanese food-grade anti-rust coating, in order to prepare for the perfect opening of the pot.
2. After cleaning, dry the surface with a cloth and dry the pan thoroughly over low heat.
*Remember to rotate the skillet from time to time.
3. preheat the wok over medium-low heat, add a small piece of lard to the wok and wait until the wok is fully heated and the lard begins to release its oil. 4. turn the heat down to low and add the lard to the wok.
4. Turn down the heat to low and spread the lard evenly over the entire surface of the wok for 5-6 minutes.
Note: *Smoke means the pan is smoking.
*Smoking means the pan is overheated. Turn off the heat immediately and sear the rest of the pan, otherwise there will be uneven color when the pan is opened (this means the result is not even and affects the aesthetics of the pan).
5. When the iron pot is cooled down, use a soft sponge and food detergent for simple cleaning, and finally use kitchen paper to evenly spread cooking oil on the surface of the pot, and then complete the opening of the pot.
Maintenance of iron pot
1. Since iron pots conduct heat quickly, use low to medium heat when cooking, and if it is a flat-bottomed pot, the flame should not exceed the height of the pot.
2. With regular oiling, the pan will change from silver to dark gray and then to black.
3. Wash the pan with hot water only after opening it. If food detergent is used for cleaning, repeat the opening procedure.
4. Wash the pan with warm water immediately after cooking acidic dishes.
5. Avoid frying fish/eggs that tend to stick to the pan the first few times you use it.
6. Be careful of water vapor when rinsing the hot pan with cold water. If the pan is thinner than 2mm, it is recommended to wash the pan after lowering the temperature to avoid deformation of the pan due to shrinkage and expansion of the pan.
