Cast Iron Yanagi Deep Pan

Cast Iron Yanagi Deep Pan

$ 265.00
$ 265.00


THE DEEPER THE BETTER

  • By Saikai Toki
  • Sori Yanagi's famed Nambu Tekki pans quickly and evenly distrubute heat
  • Curved edges for easy pouring + a cast iron fork for lifting and serving
  • Handcrafted in Japan from a single piece of 100% cast iron
  • Safe for use on gas, electric, or induction stovetops

Material:
Cast iron

Dimensions:
10"D x 4.25"H (with handles 13"D)

Start by seasoning your cast iron. This helps create a natural, non-stick surface. First, scrub well with warm soapy water. You should only use soap the first time you wash your cast iron. Dry thoroughly. Spread a thin layer of vegetable shortening, lard, or bacon grease over the surface. We wouldn’t recommend vegetable oil for this. We love to use Netherton Foundry’s Cast Iron Oil, made from flax grown in the UK. Heat your oven to 375 degrees and place your cast iron upside down on a middle rack. Bake for 1 hour, then let cool completely in the oven. If you love your cast iron, do this regularly and your cast iron will love you back.

For ongoing care, hand wash with hot water (no soap!) and use a stiff non-metal brush or sponge to remove any residue. We know you know but just in case, we have to say it: don’t put your cast iron in the dishwasher. Dry right away, all the way. This prevents rust. We like to stick it on the stovetop to quickly evaporate water.

Japan