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Kirameki Carbon Steel Frying Pan 24cm

Kirameki Carbon Steel Frying Pan 24cm

£20.00 GBP
£20.00 GBP
Sale Sold out

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Kirameki frying pans are a traditional restaurant-style frying pan, kicked up a notch with their "magma plating" which created a textured surface on the pan that helps create a better seasoning and improves the non-stick qualities of these pans. They're excellent for cooking eggs, stir-fries, and even searing protein!

Out of the box, these pans are also coated with a food-safe silicon layer to help promote a non-stick surface until your seasoning is built up with several uses. As with any frying pan, we don't recommend using steel wool to clean it, but instead a tawashi brush that won't damage the seasoning.

Compatible Stove Tops Gas , Induction
Height 4 cm
Thickness 1.6 mm
Diameter 24 cm |
Bottom Diameter 18 cm |
Weight 795 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: KIRAMEK-24CM

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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Overall rating: 4.759494 / 5 from 79 reviews.

AI Generated Review Summary

The Kirameki Carbon Steel Frying Pan is praised for its light weight and excellent performance, offering great value for money. While some customers appreciate the initial non-stick coating, opinions on seasoning vary. The handle design receives mixed feedback.

Summary topics

  • Weight (7%): Customers keep praising the light weight of the frying pan, which is comfortable and performs great.
  • Price (10%): Customers expressed appreciation for the great price of the pan, which was mentioned multiple times in the reviews.
  • Seasoning (11%): Customers expressed differing viewpoints regarding seasoning, with some finding it outstanding and others needing to touch up frequently.

Review topics: ["value","weight","quality","price","performance","size","heat","use","pan","handle","seasoning","works","walls","cooking","side","eggs","chance","angle","driver","steel"].

Review highlights

  • "Awesome frying pan to use, loved the handle and light weight." — Scott L.
  • "Really nice high walls on it, takes a season nicely, great frying Pam!" — Braden M.
  • "This pan is the perfect daily driver for all frying related endeavors." — Connor E.

Reviews

Let the pan teach you heat control

"The design of this pan is something to be appreciated. . . from the curved handle to its long length. It holds a moist rag in place well like you often see a lot of professional Asian cooks use and the length of the handle augments the saute flip or toss of ingredients. I've had the 24, 26 and 28mm pans for about 5 years now. All have their functions depending on what I cook, or how much. The thin guage is thinner than most woks so temperature control is outstanding from low to ripping hot, just dont leave them on the hot too long. . . My 24mm floats eggs like a dream with a pad of butter. I've seasoned them even though they have a coating already, and I always keep them oiled during storage and their performance never fails. If you're the type of cook that pays extra attention to heat control by saute flipping these pans are a for you. Just let the pan teach you."

— C. K. (5/5)

Pretty great pan, handle sucks

"I really like this pan, it's a good thickness, and size. It heats up well, and hasn't warped. I wish the handle angle was different, it's kind of insane how high the handle angles up."

— Nicholas S. (4/5)

Nice performance at a nice price!

"This is a well made, lightweight frying pan at a nice price point! Now that the seasoning of the pan has set in, this has fast become my go to frying pan. The wide bottom diameter is super practical and I especially like the depth of the pan. Admittedly, the long handle took some getting used to at first, but now I hardly notice this."

— Bradley C. (4/5)

Great first carbon steel pan

"Exactly as advertised. The description on the web and care instructions offered in store set me up for success. Super important because the instructions that come with the pan are only in Japanese."

— emma h. (5/5)

Flakes in my food

"I bought 2 of these pans 4 months ago and I have been using one of them heavily to cook breakfast and dinner almost everyday. I started noticing that after being cleaned and left to dry I would apply a thin layer of oil as instructed but there were small black flakes on the paper towel I had used to apply the oil. I would continue to wipe with more paper towels until the flakes stopped, but now 4 months into using this pan is shedding the silicon layer every time I cook and clean it."

— Jordan L. (2/5)

Super non-stick

"Been using it daily for everything. Fantastic pan, better than the cancer-giving Teflon trash."

— Partap S. (5/5)

Amazing

"Utterly underrated pan. Even eggs slide around effortlessly. An absolute joy to cook with"

— Henryk P. (5/5)

Did not work so well for me

"Cooking on electric range and these are pretty thin so I found warped a little. Took them out to the cabin (gas) and work better there. Otherwise sturdy and good value for the money."

— robert s. (3/5)

Kirameki Carbon Steel Frying Pan

"Go to for eggs. Enjoy using it all around."

— Matthew K. (5/5)

Nice, affordable and solid Carbon Steel Frying Pan !

"After two seasoning treatments, the non stick base is very solid. Stir fry on induction at 5 or 6 is enough. Cooked an omelette without any sticking, very pleased with this purchase!"

— Martin M. (5/5)

Q&A

What is the diameter of the bottom of each pan? Thank you!
Hi Cameron, They are all currently sold out right now, so we can't get those measuremenst for you currently. Would you like us to let you know once we have them back in stock and we can get those for you? - Ellie

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