Regular price
24,600.00 RSD
Sale price
24,600.00 RSD
Regular price
West Japan Tool- carbon steel pan
This pan is the result of more than two years of trial and error by the talented blacksmith, the famous Shibata Takayuki. Designed to be light and maneuverable, this pan is reminiscent of old French-style omelet pans. Hand-forged carbon steel used in the kitchen is one of the trends that is coming back into use more and more. Shibata aimed to make this pan as dynamic as possible - with a comfortable curved handle made to be used easily even with a tea towel. With proper maintenance, this pan will serve you for a lifetime.
"As in everything I do, 'Art over Beauty' was my guiding principle with this pan." - Shibata San
Material: Carbon steel
Weight: 1750g
Dimensions: Total diameter: 30cm / Pan bottom 24cm
PREPARATION BEFORE USE (SPIcing):
- Before starting the seasoning process, rinse the pan under running water and dry it.
- Heat a pan over medium-high heat and add about 4 tablespoons of a neutral oil like canola oil or sunflower oil (unscented oil works best).
- Slowly spread the oil over the pan to evenly cover the entire surface, if necessary use a kitchen towel to spread (at this stage you can decide to season absolutely the entire surface of the pan or just the surface you are cooking on, the choice is yours).
- Remove the excess oil from the pan and transfer the pan to a preheated oven at 220 °C for about 10 minutes. In this way, you will create a thin polymerized layer of fat that leaves a non-stick surface of your pan.
- After removing from the oven, leave the pan to cool to room temperature. If you want the best results, we advise you to repeat the seasoning process 3 times.
- Store the spiced pan in a clean and dry place.
Useful tips:
This pan is best used on a gas stove. If you use it on the stove, we advise you to gradually heat the pan to avoid overheating in one place or warping.
After use, it is enough to wash the pan under a jet of warm water using the soft side of the sponge. You can use detergent when washing if necessary - we find that a small drop of dishwashing detergent helps to disinfect your pan. Do not use abrasive detergents and coarse scrubbing wires.
Do not leave the pan wet overnight, but dry it after use and washing. Do not use the dishwasher for this pan.
You can freely use the pan in the oven, for preparing bread or other pastries or cooking steaks.
We also advise you to watch a short video (click here) from our colleagues at Knifewear Canada on how to season and maintain your pan.
How to choose the first Japanese knife?
If you are buying your first Japanese knife, the advice is to choose a multifunctional blade shape that will cover the widest range of your needs in the kitchen. This includes Gyuto, Santoku and Bunka. The rule is that bigger people need bigger knives and vice versa.
Japanese knife as a perfect gift
Although in the culture of the Far East it is not recommended to give a blade as a gift because of the connection with cutting off good relations, they also could not resist the perfection of such a gift, so they devised a "trick" that allows them to gift knives without problems. Just ask for one coin from the person receiving the gift and in the eyes of strict superstition spirits it will be a fair exchange. Now no joke, a knife is a gift that unlike other transient things will be remembered forever because it will serve forever.
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