Hammered Style Nitrided Carbon Steel Induction Wok with Two Handles - 30cm
Hammered Style Nitrided Carbon Steel Induction Wok with Two Handles - 30cm
The wok is crafted in the Tsubame-Sanjo region, a renowned metalworking hub in Niigata, situated in northern Japan. Leveraging the expertise of craftsmen and their inherited skills from the city, this area excels in producing top-notch carbon steel cookware. The hammered style series stands as a testament to their exceptional craftsmanship.
This wok is a collaborative development between K&S (岩刃社), a local Japanese knife distributor, and Samishiboku Industrial Co., Ltd (サミシ卜工業株式会社).
Made in Japan.
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Specifications
| Top diameter | 300mm (pouring rims on both sides) |
| Bottom diameter |
143mm (flat bottom) |
| Height | 90mm |
| Length (including handle) | 520mm |
| Thickness | 2mm |
| Body material |
Carbon steel (heat treated) Nitriding processed |
| Handle | Natural wood (urethane coated) |
| Country of manufacture | Japan |
| Item weight (approx) | 1200g |
| Capacity (approx) | 4L |
| Hobs compatibility | Induction, gas, electric and ceramic |
| Instruction | Japanese |
| Dishwasher safe |
No
|
| Country of origin | Japan |
Before First Use: Season with Oil
- Wash the inside and outside of your frying pan or wok with dish soap.
- Pour oil into the pan to fill about 1/3 of its capacity and heat on low heat for 5 minutes.
- Transfer the oil to a suitable container and spread evenly inside the pan using oil basting set or paper towels.
- We suggest using an oil basting set and a charcoal oil filter pot to properly maintain your carbon steel cookware.
When Finished Cooking
- Transfer leftovers to a separate container and do not use the frying pan or wok for storage.
- Wash the pan with warm water and a scrub sponge, but do not put it in the dishwasher.
- Rinse the pan and wipe it dry.
- Season it with a tablespoon of oil before storing.
- Read the entire instruction manual before first use, which is available in English with a QR Code.
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