Best Made Cast Iron Sukiyaki Pan
Item B1891
Images

Best Made Cast Iron Sukiyaki Pan Best Made Cast Iron Sukiyaki Pan Best Made Cast Iron Sukiyaki Pan

Best Made Cast Iron Sukiyaki Pan

Details
Item B1891
$189.95
Variations
  • Color: Black
Product Actions

In Stock: Usually ships within 24 hours

Available TODAY at
Manassas, VA ?
Mon-Fri 10am-8pm
Sat 9am-8pm
Sun 10am-6pm
17 miles away
Available TOMORROW at
?
Mon-Fri 10am-8pm
Sat 9am-8pm
Sun 10am-6pm
17 miles away
We'll ship your item(s) to
?
Mon-Fri 10am-8pm
Sat 9am-8pm
Sun 10am-6pm
17 miles away
Available in 4-7 DAYS
NOT AVAILABLE at
?
Mon-Fri 10am-8pm
Sat 9am-8pm
Sun 10am-6pm
17 miles away
Product Actions

$189.95
FREE SHIPPING 
on $50 orders
?

$50 minimum order requirement applies to the order total before taxes, shipping, gift packaging or gift cards.


Valid on domestic standard delivery only.


Not valid in combination with other offers, for use on prior purchases or on purchases of gift cards.

Additional Information
Details Reviews
Guarantee

STORY

Both elegant and practical, this exquisite cast-iron pan is made in Japan in the traditional nambu tekki style. A class of ironware that’s been produced since the 17th century, nambu tekki is a highly respected art form valued for its distinctive character and quality — the traditional sukiyaki pan is one of the most popular designs. Sukiyaki is a type of Japanese hot pot, and while this pan is designed with it in mind, it’s equally adept at searing steaks, sautéing vegetables, and baking corn bread. A clean, minimal aesthetic and larger size make it a perfect piece for serving a group. The thick, sturdy cast-iron bottom and walls allow for excellent heat retention, useful for both cooking and keeping food warm at the table. Plus, it will become increasingly nonstick over time when treated with care — remember, cast iron loves fat, but hates water.

Features

SPECS

  • 10"D
  • Pre-seasoned with proprietary blend of tea, vinegar, fruit juices, and raw natural lacquer

MATERIALS

  • Cast iron

CARE

  • Season your new pan
  • Clean by scrubbing with a dishwashing brush or tawashi before pouring out excess fat, and rinsing briefly with hot water
  • Wipe dry using a clean rag before re-oiling if needed
  • Cast iron loves fat and hates water, so scrubbing before rinsing is ideal to keep water contact minimal
  • Never soak cast iron in water for extended periods of time. Avoid using soap when cleaning cast iron — soap's oil-cutting properties remove the natural fatty seal you're trying to build up.

ORIGIN

  • Made in Japan
Reviews