• West Japan Tools Steel Frying Pan 30cm from West Japan Tools
  • West Japan Tools Steel Frying Pan 30cm from West Japan Tools
  • West Japan Tools Steel Frying Pan 30cm from West Japan Tools
  • West Japan Tools Steel Frying Pan 30cm from West Japan Tools
  • West Japan Tools Steel Frying Pan 30cm from West Japan Tools
  • West Japan Tools Steel Frying Pan 30cm from West Japan Tools
  • West Japan Tools Steel Frying Pan 30cm from West Japan Tools
  • West Japan Tools Steel Frying Pan 30cm from West Japan Tools
  • West Japan Tools Steel Frying Pan 30cm from West Japan Tools
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West Japan Tools Carbon Steel Frying Pan 30cm

West Japan Tools Carbon Steel Frying Pan 30cm

$324.00 AUD
$324.00 AUD
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Made by West Japan Tools in co-operation w/ local craftsmen in the Fukuyama area, known for their steel craftsmen. Made from high-quality carbon steel in a 30cm top diameter and 24cm bottom diameter, 3mm thick on the base and tapered to 1.7mm on the sloped sides to reduce weight. The short curved handle is inspired by the curves on his Porsche 911. How badass is that? Requires seasoning & proper care.

Read more about the story behind this frying pan here.

Key Facts

  • First of all, this thing heats differently than stainless steel. It heats at a good speed but doesn’t overheat as quickly as stainless pan. Not only does it heat fast, but it holds it. Often when you dump a ton of meat or veggies to stir-fry in a pan, you lose a ton of heat and stop searing. That isn’t the case here.
  • Low, angled sides allow for better evaporation. This creates a better sear because the moisture can escape more quickly.
  • The skillet works like a classic, heavy, 3mm French carbon steel pan, but it’s lighter and fits in the oven due to its tapered sides and short handle. With that said it also works better than a 2mm thick Italian carbon steel pan, which also doesn't fit in an oven.
  • Did I mention that it fits in the oven?
  • Finally, the handle. Shibata san was right on the nose about this one. With this style of pan you should always have a rag wrapped around the handle, and with a rag, the curve and length work perfectly.
  • Induction cooktop compatible.
  • For Glasstop stove owners: Due to the inconsistent heat produced by glass top stoves, carbon steel pans can warp with extreme heat. These can be used on glass, but heat them slowly and only season them in the oven, not on the stove.
  • Check out the full carbon steel pan care article and video here.

About West Japan Tools - If you’ve ever been to a Knifewear store, chances are you’ve heard the name “Shibata-san”once or twice. Takayuki Shibata-san is our good friend and the president of Masakage Knives, Kotetsu Knives, Tinker Knives and now West Japan Tools. West Japan Tools was started out of His desire to create the perfect frying pan, but it soon expanded to his other obsessions. Now Shibata-san creates functional art pieces for the kitchen, from pans to oven-mitts!

Compatible Stove Tops Gas , Induction
Height 3 cm
Thickness 3 mm
Diameter 30 cm |
Bottom Diameter 24 cm |
Weight 1750 g
Made in Japan

Just like cast-iron skillets, Carbon Steel pans need to be seasoned to ensure they work properly and last a lifetime. Most cast-iron is more porous than carbon steel. This means that the seasoning (polymerized fat build-up) seeps into the surface, permeating it. This is why conventional wisdom holds that you shouldn’t get your cast-iron pans wet; the water will leech its way into the surface, degrading the quality of the seasoning and causing rust.
The seasoning on carbon steel pans is all superficial — meaning it just builds up on the surface of the pan. Cooking bacon in it is not effective as an inaugural seasoning. Instead, follow the method prescribed for cast-iron.

Check out the full carbon steel pan care article and video here.


SEASONING
1. Warm an unseasoned pan for 15 minutes in a 200-degree oven to open its pores.
2. Remove the pan from the oven. Place 1 tablespoon flaxseed oil in the pan and, using tongs (don’t burn yourself!), rub the oil into the surface with paper towels. With fresh paper towels, thoroughly wipe out the pan to remove excess oil.
3. Place the oiled pan upside down in a cold oven, then set the oven to its maximum baking temperature. Once the oven reaches its maximum temperature, heat the pan for one hour. Turn off the oven; cool the pan in the oven for at least two hours.
4. Repeat the process a few more times, until the pan develops a dark, semi-matte surface. The first few things you cook in your carbon steel should be high in fat, like bacon or pork chops. As the fat renders, it will
reinforce the seasoning.

CLEANING
While we don’t recommend vigorously scrubbing either cast-iron or carbon steel, this is especially important in carbon steel. An abrasive steel wool pad or harsh soaps will strip the seasoning right off a carbon steel pan.Instead, use water and a drop of mild detergent
on a tawashi brush or a gentle sponge. Rinse, then dry immediately.
Wipe down with a small amount of oil and you’re done!

For Glasstop stove owners: Due to the inconsistent heat produced by glass top stoves, carbon steel pans can warp with extreme heat. These can be used on glass, but heat them slowly and only season them in the oven, not on the stove.


SKU: JAPFRYPAN-1

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Indepth on the West Japan Tools Carbon Steel Frying Pan 30cm

    Great customer service
    large Selection
    Satisfaction Guaranteed

    Overall rating: 4.6666665 / 5 from 12 reviews.

    AI Generated Review Summary

    Summary topics

    Review topics: ["quality","heat","use","pan","seasoning","stays","stickers","rings"].

    Review highlights

    Reviews

    Great pan but be careful of warping

    "Excellent does-everything saute pan. I have an induction range and must have accidentally heated the pan up too quickly at some point (see below review for instruction blurb) and now have a slight concave dish on the bottom. For induction stoves, this does not affect the heat performance since the heat is still transferred evenly. This only affects how things sit in the pan - eggs or other liquid. This doesn't affect me too much since I typically use my stainless pan for doing pan sauce things, and use smaller carbon steel pans for eggs"

    — Dan (5/5)

    Dished/warped with initial seasoning

    "I followed all the instructions out of the box (bag) and proceeded with knifewear’s suggested seasoning workflow with their seasoning stick. I didn’t put it on the stove at all right out of the bag because the manufacturer has instructions to stress relieve it upon first receiving it. These are a bit ambiguous because it says 200-250 degrees in the oven but that is ambiguous because it doesn’t say F or C. I played it extremely safe and heated it to 225F first and let it sit a bit then heated it to 205C and let it sit a bit then went to 250C since this is close to what is needed for seasoning it anyway. I seasoned it as normal but did so upside down as recommended on the seasoning stick. The seasoning turned out beautifully after 4 rounds but when i went to put it on the stove i noticed it was not very flat and rocked. After one cooking session tonight with it the seasoning on the handle side where the pan stays nice and hot is in good condition but the cold side of the pan that doesn’t touch is already deteriorating. The warp is also pretty extreme. Easily 5mm on the cold side"

    — Chase (1/5)

    Real wabi sabi beauty

    "Stunning pan! My first carbon steel pan and I’m very impressed. I was worried about its appearance post-seasoning but i have to say that photos don’t convey how uniquely beautiful it becomes the more you use it!"

    — David (5/5)

    Best pan ever

    "Hands down the best pan I have used. With proper seasoning and a little oil this pan is amazing. Cooks very evenly, easy to clean. My only gripe would be the handle gets really hot on long cooks but either suck it up or add a silicone handle protector."

    — Sean (5/5)

    Pan

    "Une poêle de malade Incroyable la diffusion de la chaleur. Je recommande fortement"

    — Alexandre L. (5/5)

    Thanks

    "High quality pan"

    — Aaron T. (5/5)

    Crispy is no onomatopoeia here

    "Not having owned a carbon steel pan before, I was afraid I wouldn’t see much use of it as it is as large as my finex. Of course a bit of knowledge goes a long way and it is a completely different cooking tool size aside. It heats up extremely fast, yet the handle stays relatively cool even at medium high temperatures. Heat retention is amazing, first seasoning as per the care instructions did a great job at making it stick resistant and when you put two giant steaks down in the pan, you would think no heat was lost and it continues to sear like a king. I’ve cooked pork belly, chicken skin, guanciale and grilling steaks in it. Each turned out with a nice crust and a different flavour I’m used to because of it 👍"

    — Franco A. (5/5)

    Beautiful pan!

    "Love it! Such great quality. Love that there are no rivets. I heat it slowly on my glass top stove and only use a setting of 4 and it gets smoking hot without a risk of warping as it heats up slowly. I seasoned twice in the oven before using and now it just gets continuously further seasoned with cooking."

    — Dana M. (5/5)

    Fantastic do-nearly-everything Pan

    "Toss out your non-stick and take the time to use a quality carbon steel pan, it'll improve your cooking and be just as easy to maintain. This is a very-well made pan, great design and looks stylish too. It is easy to season and with regular use, just gets better and more non-stick.. cleaning is a breeze too, I usually just wipe down with hot water and a bit of detergent when required. It's a bit pricey but am expecting this to last a lifetime."

    — Jason K. (5/5)

    Nice Pan - Eyes Wide Open on Induction Stoves

    "The product page states that this pan is induction compatible. That's true, but the included paperwork (West Japan Tools) states this." This pan is designed for optimal use on gas cook stoves. If you are cooking with gas, please proceed as you usually do. If you have an induction stove, please slow down and read carefully. Basically, we do not recommend induction stoves. They tend to have a common design flaw. It is this: the heating element is often a simple ring. This ring heats up very quickly, but heats a small area of the pan. This creates instantaneous contrasting cold and hot zones. The quick heat-expansion of part of the pan can cause your pan to warp. Then you pan will be warped forever. If using an induction stove, please start on low heat. Let the entire pan warm up. Then turn it to medium. Again, let the entire pan get hot. Then you can crank it up to high. Please do not heat up immediately to medium or high. This can damage all your cookware, including this pan." I've followed these instructions and have had no problems with warping. Coming from a cast iron background, it's taking a longer time to create a stable seasoning on this pan, but it is getting better with use. It's a joy to use the shallow sided sloped shape compared to cast iron skillets. Still learning to use the pan on my induction stove and my outdoor grill/propane burner but it looks like it has a lot of potential. The lighter weight is also pleasure to deal with."

    — Steve (5/5)

    Q&A

    What is the weight of this pan?
    The pan weighs approx 1.75Kg
    What's the proper way to season this pan? Is like cast iron, with the pan upside down in the oven?
    Hello! Just like cast-iron skillets, Carbon Steel pans need to be seasoned to ensure they work properly and last a lifetime. Most cast-iron is more porous than carbon steel. This means that the seasoning (polymerized fat build-up) seeps into the surface, permeating it. This is why conventional wisdom holds that you shouldn’t get your cast-iron pans wet; the water will leech its way into the surface, degrading the quality of the seasoning and causing rust. The seasoning on carbon steel pans is all superficial — meaning it just builds up on the surface of the pan. Cooking bacon in it is not effective as an inaugural seasoning for carbon steel pans, instead follow the directions below for the best results! 1. Warm an unseasoned pan for 15 minutes in a 200-degree oven to open its pores. 2. Remove the pan from the oven. Place 1 tablespoon flaxseed oil in the pan and, using tongs (don’t burn yourself!), rub the oil into the surface with paper towels. With fresh paper towels, thoroughly wipe out the pan to remove excess oil. 3. Place the oiled pan upside down in a cold oven, then set the oven to its maximum baking temperature. Once the oven reaches its maximum temperature, heat the pan for one hour. Turn off the oven; cool the pan in the oven for at least two hours. Repeat the process a few more times, until the pan develops a dark, semi-matte surface. The first few things you cook in your carbon steel should be high in fat, like bacon or pork chops. As the fat renders, it will reinforce the seasoning.
    Will these show at Montreal pop up??
    We would have, but we ran out before we got to Montreal! We still have a couple in our warehouse if want to grab one! - Ellie
    Does this work on induction stoves ?
    Yes, like cast iron, the carbon steel pans are magnetic and will work on an induction burner. - Mike
    Is this hand forged? Or made in a die? Thanks
    It is made in a die, pressed out of a steel of steel, and then milled extensively!