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11 Years of Excellence in Japanese Cookware and Tableware
11 Years of Excellence in Japanese Cookware and Tableware
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Carbon Steel & Cast Iron Cookware User Guide

Japanese carbon steel cookware (woks, frypans, pots, deep fryers) is safe, pure, and can last up to 10 years with proper care. Without maintenance, it may rust or pit. The key? Oil seasoning after every wash—use two spoons of oil.

Tip: Consistent oiling ensures longevity.

Quick Care Overview

  • Oil Seasoning: Apply two spoons of oil after each wash to prevent rust.
  • Cleaning: Use water and a sponge. Dry thoroughly and re-oil. No dishwashers.
  • Heat: Use medium to medium-high heat. Never leave unattended.
  • Acidic Foods: Avoid long cooking with acidic foods (e.g., tomatoes).

Nitrided vs. Non-Nitrided Cookware

Nitrided cookware is rust-resistant and durable. Non-nitrided needs extra care. Check your type:

  • Non-Nitrided: Takumi, Wahei Freiz, some Sori Yanagi products.
  • Nitrided: River Light, Yoshikawa (including deep fryers), Tsubame products.

Note: For non-nitrided, see Non-Nitrided Care.

How to Season Your Cookware

Seasoning protects your cookware:

  1. Wash with dish soap (inside and out).
  2. Dry completely (paper towels or light heat).
  3. Fill 1/3 with oil and heat on low for 5 minutes.
  4. Remove oil, spread remainder inside with paper towels.
  5. Ready to use!
  6. Use oils with a high smoke point for seasoning. Avoid olive oil, which is better suited for salad dressing.

The following images illustrate the wok’s condition before and after oil seasoning:

Before and after oil seasoning of a carbon steel wok

Left: Wok with a dull, uneven surface before seasoning. Right: Wok with a shiny, smooth surface after proper oil seasoning.

Cleaning: water and sponge. Dry and re-oil. No dishwashers.

Maintenance Tips

  • Pits: Prevent with oil after use. Re-season if pits appear.
  • Oiling: Use high smoke point oils for a shiny surface. See the Seasoning Section for a visual example.
  • Burnt Food: Boil water to loosen, then scrub gently.
  • Colour Changes: Black or yellow hues are normal.
  • Stains: Use Bakers Friend and steel wool (nitrided only).
  • Black Oxidation: After seasoning, if you wipe the wok and see black residue on the cloth, this is normal oxidation.

Non-Nitrided Cookware Care

Non-nitrided has a resin layer that wears off. Oil regularly to prevent rust:

  • Re-season if oil layer is gone.
  • For burnt food, boil water and scrub gently.
  • Over time, non-nitrided cookware develops a black patina from oxidation. This black colour is a normal and beneficial part of the cookware’s ageing process—it helps protect against rust and improves performance. It’s not a defect, so there’s no need to be concerned.

How to Install Your Cookware Handle

The following collage demonstrates the components and process of installing the handle:

Collage of handle installation process on a carbon steel wok

Top-Left: Attachment point on the wok. Top-Right: Wooden handle with screw and bracket. Bottom-Left: Handle attached to the wok. Bottom-Right: Hand tightening the handle.

  1. Find the threaded metal point on the cookware (small screw hole).
  2. Take the wooden handle with its screw and U-bracket.
  3. Align the screw with the hole.
  4. Turn clockwise to tighten (use U-bracket if needed).
  5. Check stability for safe use.

Note: Tighten periodically (see Maintenance Tips).

Deep Fryer Care

  • Clean with dish soap, dry, and season with oil.
  • Use half capacity for first cook.
  • Re-oil after use to prevent rust.