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Poêle à frire Fujita Kinzoku en acier au carbone trempé 28cm

Poêle à frire Fujita Kinzoku en acier au carbone trempé 28cm

$60.00 CAD
$60.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

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À propos de la poêle à frire trempée Fujita Kinzoku - Fabriquées en dehors d'Osaka, dans le village des poêles à frire, ces poêles sont tournées pour prendre forme au lieu d'être simplement pressées, ce qui signifie que le côté des poêles est plus fin que le fond, ce qui confère aux poêles une meilleure conductivité thermique sur les côtés. Les côtés chauffent plus rapidement et restent chauds plus longtemps, ce qui les rend meilleures pour les sautés et les poêlées.
Ces poêles sont traitées par un processus appelé « trempe dure ». Chaque poêle est placée sous une flamme de gaz très chaude, puis de l'huile est appliquée pour l'assaisonner. Elles sont très antiadhésives dès le départ. Notre acheteur et affûteur de couteaux, Naoto, l'a utilisée pour des tests, cuisinant des aliments connus pour coller comme des œufs, des gyoza et du riz frit, et ils n'ont pas du tout collé !
Compatible Stove Tops Electric Glasstop/Coil , Gas , Induction
Height 4,5 cm
Thickness 1,6 mm
Diameter 28 cm |
Bottom Diameter 21 cm |
Weight 930 g
Brand Fujita Kinzoku
Made in Japon
Barcode: 4977201114842
SKU: FUJITAFRYINGPAN28CM

Expédition et retours

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Overall rating: 4.64 / 5 from 25 reviews.

AI Generated Review Summary

The Fujita Kinzoku Hard-Tempered Carbon Steel Frying Pan from Osaka's Frying Pan Village is praised for its lightweight design, excellent heat conductivity, and non-stick properties. The pan's unique lathing process results in thinner sides for quicker heating, making it ideal for stir-frying and sautéing. Users report that even sticky foods like eggs and fried rice do not stick to the pan.

Summary topics

  • Finish and Handle (53%): Many customers pointed out that the pan is amazing, lightweight, and has a good finish and handle.
  • Weight (15%): A significant number of customers stated that the pan is amazing, light weight, and well made.

Review topics: [weight, quality, heat, handle, finish, pan, steel, seasoning, build].

Review highlights

  • "amazing light weight carbon steel pan!" — Curtis N.
  • "Good pan, good finish and handle." — Robindrs S.
  • "Through regular use the pan quickly develops a good almost non-stick seasoning." — Kevin J.

Reviews

Great pan!

"Love cooking with this pan. It’s light and is easy to take care of. Thanks for the great recommendation"

— Mehrzad B. (5/5)

Nice pans, heat up fast

"Nice pans, heat up fast and stay hot. Well built. Only niggle for me was they are not non-stick out of the box. My pork chops stuck and the peppercorns kind of burnt into the surface and took a lot of scrubbing to remove. Also my seasoning efforts sucked. A learning curve ahead for sure but once seasoned well all will be ok. heh"

— Peter M. (5/5)

Wow

"Changed our sauté goals. A remarkable creation because it ‘works’ astoundingly well. Bravo to the makers and Knifewear"

— David m. (5/5)

Warps easily on glass cooktop

"Beautiful pan, love the weight distribution and feel of it. I was mindful that I'd need to gradually heat this and avoid big temperature changes, but it has warped very quickly even when used with care. I'm now reading online that glass tops specifically can be prone to warping carbon steel, even on low heat settings because of how they heat, so beware if you're cooking with a glass top, and consider opting for something thicker/less prone to warping."

— Jen (3/5)

Best Egg Pan

"Love this pan, it’s the first thing I ever bought from Knifewear and led me to discovering this store. I’ve had it for a year now and it keeps on getting better after every meal I’ve cooked in it. I make bacon and slide around eggs in this thing every single day."

— JZ (5/5)

Could not season and warped pan on first use

"I tried cooking eggs out of the box (after washing it) and they stuck. Then I followed the instructions to season it in the oven. I repeated the process 3 times. I tried to cook eggs in olive oil and immediately everything stuck. Then I tried to follow Kenji from serious eats method of burning the oil on using a burner. I followed the suggestion to let it heat up on low (using induction) for 10 mins before moving up to med high. Immediately the center of the pan bowed up and now is convex. Basically the pan is garbage now and a waste of 60 dollars. I don't know if I did something wrong or if this pan is incompatible with induction but really bad experience with it."

— Greg (1/5)

Bit of a learning curve but overall very happy

"Through regular use the pan quickly develops a good almost non-stick seasoning. Food releases well and anything that's left cleans very easy due to the super smooth finish and the pan only seems to continue to get better with use."

— Kevin J. (5/5)

This pan blue me away

"Popped in to the shop to see what was new and the blue hue of this pan on the wall jumped out at me. Washed the pan and got right to cooking steaks then bacon, then eggs. I would say its pretty well seasoned right out of the box. Lightweight, reactive and versatile."

— Callum G. (5/5)

Pretty

"Beautiful, high quality, decent size. Only issue is seasoning can be a little finicky."

— Kiara C. (4/5)

Great little pan

"It is well made, light weight and the handle is fairly comfortable (it does get pretty hot when cooking). To me, it’s a good balance between giving a decent sear (like steak) while being more versatile than a cast iron pan. I followed Knifewear’s how to season a carbon steel pan YT video, and kept adding seasoning as I cook; am really liking this pan so far. Would be great if it is a bit taller, but that’s just me nip picking."

— Nick Y. (5/5)

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