River Light KIWAME iron wok with wooden handle

Founded in 1976, this family business specializes in the manufacture of iron pots. It is one of the most famous iron pot brands in Japan and is loved by many Japanese housewives. In the "Ji" series of pots, the iron plate material has undergone special heat treatment. The surface of the iron plate is treated to form an "iron nitride film + iron oxide film". The resulting frying pan is extremely resistant to rust and is strong and durable. Because the pot has a very high heat storage capacity, it can provide sufficient heat to the ingredients, making the stir-fry crisp and refreshing, and the barbecue aroma overflowing. The surface of the pot is easily immersed in oil, has excellent wear resistance and is not prone to scratches. The iron content in your skillet is naturally absorbed every time you cook. It is not easy to rust, does not require complicated maintenance, and is simple and convenient to use.

Suitable for open flames, induction cookers and all cooking heating equipment

Material: Iron (iron nitride)/natural wood
Origin: Japan

26cm
Capacity: 2500ml
Product size: 454 × 260 × 123mm
Weight: about 900g

28cm
Capacity: 3000ml
Product size: 473 × 280 × 135mm
Weight: about 1130g

30cm
Capacity: 4000ml
Product size: 500 × 300 × 135mm
Weight: about 1200g

Opening the wok <br> When using it for the first time, please be sure to finish heating the pan with hot oil before starting cooking.
1. Pour cooking oil into the pot, about 1/3 deep of the pot, and heat over low heat for about five minutes.
2. Turn off the heat and pour the oil into an oil bottle or other container.
3. Slowly wipe the remaining cooking oil on the inside of the pan with a kitchen towel, etc., so that the cooking oil soaks the entire inner surface of the frying pan.

Preparation before each use
1. Place the skillet on the stovetop over medium heat and heat thoroughly.
2. Add enough cooking oil (about a frying spoon) into the pan to saturate the inner surface of the frying pan.
3. Gradually increase the oil temperature. After the inner surface of the pot is fully infiltrated, pour the cooking oil into other containers such as oil bottles. This is "hot oil to moisten the pot". Then add an appropriate amount of cooking oil to the pot and start cooking.

*"Hot oil to moisten the pan" is to make the entire inner surface of the frying pan reach a uniform temperature and at the same time to fully infiltrate the entire inner surface with oil. This is a very important operation step for proper use.

maintainance
1. Use hot water and a broom, bamboo brush, etc. to clean the frying pan before it cools down. (Do not use a dishwasher) ※Before cleaning, use paper towels to wipe away as much oil as possible in the pot.
2. Then wipe away the water stains in the pot.
3. If you use detergent to clean the frying pan, the "oil film formed when raising/moistening the pan" will be washed away together with the oil stains, so please follow the above method for cleaning.
4. When using a frying pan for steaming, boiling, blanching, etc., hot water will cause part of the oil film formed on the surface of the pan to fall off. Therefore, be sure to clean and dry the frying pan after cooking and apply a thin layer of oil on it. cooking oil.