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KANATOKO HAND FORGED IRON FRYING PAN (REMOVAL HANDLE / SHIKAKU)
KANATOKO HAND FORGED IRON FRYING PAN (REMOVAL HANDLE / SHIKAKU)
KANATOKO HAND FORGED IRON FRYING PAN (REMOVAL HANDLE / SHIKAKU)
KANATOKO HAND FORGED IRON FRYING PAN (REMOVAL HANDLE / SHIKAKU)
KANATOKO HAND FORGED IRON FRYING PAN (REMOVAL HANDLE / SHIKAKU)
KANATOKO HAND FORGED IRON FRYING PAN (REMOVAL HANDLE / SHIKAKU)
KANATOKO HAND FORGED IRON FRYING PAN (REMOVAL HANDLE / SHIKAKU)
KANATOKO HAND FORGED IRON FRYING PAN (REMOVAL HANDLE / SHIKAKU)
KANATOKO HAND FORGED IRON FRYING PAN (REMOVAL HANDLE / SHIKAKU)
KANATOKO HAND FORGED IRON FRYING PAN (REMOVAL HANDLE / SHIKAKU)
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KANATOKO HAND FORGED IRON FRYING PAN (REMOVAL HANDLE / SHIKAKU)

Regular price
£265.00
Sale price
£265.00
Regular price
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Kanatoko Hand Forged Iron Frying Pan (Removal Handle / Shikaku)

This hand forged iron frying pan is made in Fukuyama City, Hiroshima, Japan.

KANATOKO is a small family owned workshop with a strong tradition for crafting

design products of high quality.

Maker: Kazuyoshi Akita 

Producing Area: Fukuyama-Hiroshima/ Japan

Product Type: Frying Pan

Size: 480 x 245 x 34mm

Weight: 1793g

*Please note; the handle of this pan is not locked in place. It is designed only to

move the pan whilist horizontal. 

Do not tilt or shake whilist using the pan.

* Please dry thoroughly to avoid rust!!

Please Read Carefully

This forged iron pan is single piece of steel making it extra durable, the smooth cooking surface helps to give this pan a non-stick quality once properly seasoned. We recommended seasoning this pan 3-5 times with flaxseed oil before using, the pan should be wiped with the oil all over then the excess removed and placed in an oven upside down at 250°c for 3 hours and allowed to cool in the oven to allow the oil to polymerize; repeating this several times before using will help build a strong seasoning closer to non-stick and more resistant to rusting. The pan should be cleaned with a stiff brush such as a tawashi, scrubbing the pan with salt will help to lift stubborn scorched food. Regularly re-seasoning with cooking oil, flaxseed oil, or rendered fat will maintain the pans cooking surface; lightly wipe the pan with the oil or fat then wipe out all the excess and heat up the pan until it is smoking hot and leave to cool.