1 9
 

West Japan Tools Steel Frying Pan 30cm

West Japan Tools Steel Frying Pan 30cm

€205,00 EUR
€205,00 EUR
Sale Sold out
Shipping calculated at checkout.

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 a 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 overn, 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!

Weight 1750 g
Brand West Japan Tools

Carbon Steel Pan

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.

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. 

View full details

Recently Viewed