
Tamagoyaki Pan
The River Light Carbon Steel Tamagoyaki Pan is designed for making perfect Japanese rolled omelets. Its superior heat retention ensures even cooking,
FULL VIDEO: How do you season and maintain a Japanese carbon steel wok
Japanese carbon steel wok and frypan use special heat-treated metal to create the ultimate frying pan series. The layers of iron nitride and iron oxide on the frying pan’s surface make it highly resistant to rust and incredibly strong and durable.
Before first use... “Oil Seasoning”
First, wash the frying pan/wok’s inner and outer surface with dish soap. Once you have seasoned the inner surface with oil, you can use it right away.
Before every use... “Oil Return”
Professional and skilled amateur chefs always conduct “oil returns” on their frying pans before using them.
When finished
Post-stewing, steaming, and boiling maintenance
When using your frying pan/wok for stewing, steaming, or boiling, the hot water used may remove parts of the pan/wok’s acclimatized oil membrane. To avoid this, wash and dry the pan thoroughly after use and be sure to lightly reapply oil afterwards.
If food is burnt
Adding hot water and bringing it to a boil will soften the burned food and make it easier to remove. Then use a scrub brush to remove any final remnants.
The importance of a proper cooking temperature
If your oil is smoking, it means your temperature is too high.
Do not put your frypan/wok immediately on your electromagnetic cooktop with high heat. First, set the cooktop to low heat and let it heat up. Then use medium heat and slowly start to turn it up until it reaches the right temperature.
Blackish colour = Normal oxidation
The blackish colour you may find on the wok is a result of normal oxidation. Simply clean it with water and season it with oil according to the instructions.
Loose handles
You can use a screwdriver to tighten the handle’s bolt by turning it clockwise until the handle is firmly in place.
Food turning blackish
Foods like burdock root, lotus root, udo, and eggplant absorb a lot of iron and turn a blackish color. There is no effect on taste, nor does it pose any sort of harm if consumed.
Change of color during use
If you use your frying pan/wok to make tomato sauce, fruit jam, or other dishes that involve boiling sour ingredients for long periods of time, your frying pan’s surface may whiten in color. It is perfectly safe to continue using it. As you continue to cook with oil, the inner surface will gradually return to its original condition.
Uneven surface
The special heat-treatment process sometimes results in distinctive unevenness on the bottom, but this has no effect on the iron nitride and iron oxide layers or the pan’s performance. It is not possible to make a warped frying pan/wok’s bottom surface flat again.
Marks/whitening on wok
Please note that once you begin using your wok, it will no longer look new. Discolouration and dark marks all over the wok are common.
Whitening on the wok or frypan is normal. It may appear in patterns or in dots.
Do NOT scratch too hard
If you scratch hard enough to peel off the protective oil layer, no permanent damage is done. Simply maintain it with oil again and you will see the wok turn black again over the course of a few months.
This is normal and does not mean any chemical coating is coming off. No manufacturer would add chemical non-stick coating to its carbon steel cookware.
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The River Light Carbon Steel Tamagoyaki Pan is designed for making perfect Japanese rolled omelets. Its superior heat retention ensures even cooking,