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  • Kirameki Iron Frying Pan

    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.

    Out of the box, these pans are also coated with a food-safe silicon layer to help promote a non-stick service 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.


    Kirameki 24cm pan
    Weight: 837g
    Diameter of bottom:

    Kirameki 28cm pan
    Weight: 1093g
    Diameter bottom:

    Brand Kirameki

    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.


    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.


    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.

    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.