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Best Made Cast Iron Medium Sukiyaki Pan
Best Made Cast Iron Medium Sukiyaki Pan
Item B1890

Sold Out Item B1890

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Best Made Cast Iron Medium Sukiyaki Pan

Sold Out Item B1890

Details

Details

STORY

Both elegant and practical, this exquisite cast-iron pan is made in Japan and crafted 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 all sorts of stove-top and oven cooking. A clean, minimal aesthetic and small size make it perfectly suited for single-serve dishes. 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.

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Guarantee

STORY

Both elegant and practical, this exquisite cast-iron pan is made in Japan and crafted 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 all sorts of stove-top and oven cooking. A clean, minimal aesthetic and small size make it perfectly suited for single-serve dishes. 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

  • 7.5" diameter
  • 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
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