Japanese Carbon Steel Frying Pan
A pan with a plan.
Photography by Ty Mecham & Bobbi Lin
Details & Materials +-
Carbon Steel with beechwood handles.
Shallow Fry Pan, 9": 8.50" W x 15.00" L x 2.50" H; 6.00” cooking surface
Shallow Fry Pan, 10”: 10.20” W x 17.00" L (including handle) x 2.50" H; 7.00” cooking surface
Deep Fry Pan, 9": 9.50" W x 16.00" L x 3.50" H; 5.50” cooking surface
Deep Fry Pan, 11”: 11.00” W x 18.00" L x 3.50" H; 6.50” cooking surface
Care & Notes +-
Carbon steel pans should be "seasoned" before first use. Heat vegetable oil in pan gradually, coating all surfaces. Hand wash with soapy water and towel dry. Carbon steel pans heat quickly, and evenly but contain little to no chromium so will stain and/or rust if not cared for. Any surface rust can typically be removed by heating the pan with oil, and wiping clean.
Shipping & Returns +-
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