• 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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Poêle en acier au carbone West Japan Tools 30 cm

Poêle en acier au carbone West Japan Tools 30 cm

$300.00 CAD
$300.00 CAD
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3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

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Fabriqué par West Japan Tools en collaboration avec des artisans locaux de la région de Fukuyama, connue pour ses artisans en acier. Fabriqué en acier au carbone de haute qualité, avec un diamètre supérieur de 30 cm et un diamètre inférieur de 24 cm, 3 mm d'épaisseur sur la base et effilé à 1,7 mm sur les côtés inclinés pour réduire le poids. La poignée courte et incurvée est inspirée des courbes de sa Porsche 911. N'est-ce pas incroyable ? Nécessite un culottage et un entretien approprié.

Découvrez l'histoire derrière cette poêle ici.

Faits essentiels

  • Tout d'abord, cette chose chauffe différemment de l'acier inoxydable. Elle chauffe à une bonne vitesse, mais ne surchauffe pas aussi rapidement qu'une poêle en acier inoxydable. Non seulement elle chauffe rapidement, mais elle retient aussi la chaleur. Souvent, lorsque vous mettez une tonne de viande ou de légumes à faire sauter dans une poêle, vous perdez une tonne de chaleur et vous arrêtez de saisir. Ce n'est pas le cas ici.
  • Les côtés bas et inclinés permettent une meilleure évaporation. Cela crée une meilleure saisie car l'humidité peut s'échapper plus rapidement.
  • La poêle fonctionne comme une poêle classique en acier au carbone français, lourde et de 3 mm, mais elle est plus légère et rentre au four grâce à ses côtés effilés et sa poignée courte. Cela dit, elle fonctionne également mieux qu'une poêle en acier au carbone italien de 2 mm d'épaisseur, qui ne rentre pas non plus dans un four.
  • Ai-je mentionné qu'elle rentre au four ?
  • Enfin, la poignée. Shibata san avait tout à fait raison à ce sujet. Avec ce style de poêle, vous devriez toujours avoir un chiffon enroulé autour de la poignée, et avec un chiffon, la courbe et la longueur fonctionnent parfaitement.
  • Compatible avec les plaques de cuisson à induction.
  • Pour les propriétaires de cuisinières à surface vitrocéramique : En raison de la chaleur incohérente produite par les cuisinières à surface vitrocéramique, les poêles en acier au carbone peuvent se déformer en cas de chaleur extrême. Elles peuvent être utilisées sur du verre, mais chauffez-les lentement et ne les culottez qu'au four, pas sur la cuisinière.
  • Consultez l'article et la vidéo complets sur l'entretien des poêles en acier au carbone ici.

À propos de West Japan Tools - Si vous avez déjà visité un magasin Knifewear, il y a de fortes chances que vous ayez entendu le nom "Shibata-san"une ou deux fois. Takayuki Shibata-san est notre bon ami et le président de Masakage Knives, Kotetsu Knives, Tinker Knives et maintenant West Japan Tools. West Japan Tools est né de son désir de créer la poêle parfaite, mais cela s'est rapidement étendu à ses autres obsessions. Aujourd'hui, Shibata-san crée des œuvres d'art fonctionnelles pour la cuisine, des poêles aux maniques !

Compatible Stove Tops Gas , Induction
Height 3 cm
Thickness 3 mm
Diameter 30 cm |
Bottom Diameter 24 cm |
Weight 1 750 g
Made in Japon

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

Expédition et retours

Chez Knifewear, nous nous engageons à expédier votre commande dans un délai d'un jour ouvrable. En cas de retard, nous nous efforcerons de vous en informer et de vous donner un délai.

Nous offrons la livraison à 3 $ pour toute commande de plus de 100 $* partout au Canada et de 200 $* pour les clients aux États-Unis. Nous livrons partout dans le monde et proposons des tarifs actualisés de notre partenaire d'expédition DHL.

*Les grils Konro et certains autres articles plus volumineux sont exclus de l'offre de livraison gratuite.

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Overall rating: 4.6363635 / 5 from 11 reviews.

AI Generated Review Summary

Summary topics

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

Review highlights

Reviews

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)

Frying pan

"Very high quality pan. Light, and easy to clean. I’m impressed!!"

— Tom K. (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!

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