K&S Treated-Iron Beijing Wok

K&S Treated-Iron Beijing WokFOR SALE IN AUSTRALIA AND NEW ZEALAND ONLY. The Tsubame Sanjo area is a well known metalworking area in Niigata, located in the north of Japan. With the skills of traditional craftsmen inherited from the city, they are able to produce high quality carbon steel cookware. The hammered style () series is one of the great works. Which carbon steel wok or frypan is the best one for you? See our review. Find our products featured in various media outlets.

FOR SALE IN AUSTRALIA AND NEW ZEALAND ONLY.

The Tsubame-Sanjo area is a well-known metalworking area in Niigata, located in the north of Japan. With the skills of traditional craftsmen inherited from the city, they are able to produce high-quality carbon steel cookware. The hammered style (锤纹) series is one of the great works. Which carbon steel wok or frypan is the best one for you? See our review. Find our products featured in various media outlets.  More wok recipes are shared on our website. The Yoshikawa lids are not suitable with hammered style since they have a slightly different diameter. We have a complete collection of Japanese carbon steel woks and frypans.

Key Features

Japanese carbon steel is made with specially heat treated metal to create a cooking surface that is ready-to-use. Once the wok is seasoned for five minutes, it can be used right away. The nitriding process makes the cookware highly resistant to rust and extremely durable. The Japanese carbon steel wok is lightweight, strong and durable. The made-in-Japan quality and the long tradition of making carbon steel wok give customers confidence that the cookware is durable and safe.

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.

Pour in enough oil to fill about 1/3 of your frying pan’s capacity and heat it on low for about 5 minutes.

Turn off the heat and return it to an oil pot or other suitable container. Use oil basting set or paper towels to spread the remaining oil fully around the pan's inner surface.

We recommend oil basting set and charcoal oil filter pot as professional tools to season and maintain carbon steel cookware at home.

When finished

Carbon steel frying pans and woks are not storage containers. When finished cooking, put any leftovers in an appropriate container.

Use a scrub sponge to wash it with warm water. Do not wash it in the dishwasher. When done, rinse the pan off and wipe it dry.

Season it with a tablespoon of oil before storing it.

Please be sure to read the entire instruction manual before the first use. The product comes with a QR Code for our online user guide in English.