YAMADA Hammered Carbon Steel Wok (Thickness 1.6mm)

Overview POINT 01 Iron wok ideal for stir-frying The wok is an indispensable tool for Chinese restaurants. Its rounded bottom makes it easy to return, and its depth allows for cooking many ingredients at once. A wok made of iron has high heat storage and retention properties, making it ideal for stir-frying because it can maintain a high temperature. It is also recommended for deep frying and boiling food because of its depth compared to ordinary frying pans. POINT 02 Yamada Kogyosho This hammered wok is extremely durable because it is hammered thousands of times using the hammered method. The uneven surface of the wok is made by hammering, which allows the oil to penetrate the wok well. It can be used in a variety of kitchens, from stir-frying to baking, for both commercial and home use. The use of a 2.3mm thick iron plate allows the soft heat to be transferred slowly, bringing out the best flavor of the food. 3 Key of Hammered single handle wok POINT 01 Punching method They are made using the hammered out process, in which an iron plate is struck with a hammer to form the shape. Pots and pans made by hammering several thousand times have tighter metal particles, making them stronger. The surface of the pot has fine bumps and dents characteristic of the hammering process, and the more the pot is used, the more oil will be absorbed into it. The areas where the hammer hits the surface are fine-tuned by skilled craftsmen to create a unique Yamada Kogyosho pot surface. POINT 02 Pans without wax coating Kamasa Shoten's original specification is to use no varnish, which eliminates the need for skyrocketing. General Yamada Kogyosho products are coated with a rust-preventive varnish on the surface and require a process of burning off the varnish before being used for the first time. This product does not need to be air-baked, so it can be used immediately after being acclimated to oil after purchase. POINT 03 High heat storage capacity With a thickness of 1.2 mm, it is thicker than a typical wok. The thicker wok is not only more durable, but also has higher heat storage and retention properties. An iron wok that can maintain a high temperature makes it more difficult for food to stick to it, which is an advantage even on a low-heat household stove. Although the heat-storing and heat-retaining properties are slightly lower than the 1.6 mm thick type, we recommend it for those who are looking for a lighter wok. MOVIE Fried rice made with Yamada Kogyosho's wok Preparation before use and daily washing Recipes taught by Maiko shindo, fermentation researcher and chef.- Recipes using Kamasa utensils - Pasta version Low-pin version Smoked snacks version Details Specifications Size 24cm (for 1-2 servings): Diameter 24cm, Length 37.5cm, Height 7cm 27cm (for 2 servings): 27cm in diameter, 42cm in length and 9cm in height. 30cm (for 2-3 servings): 30cm in diameter, 45cm in length, 9cm in height 33cm (for 3 or more servings): 33cm in diameter, 48cm in length and 11cm in height. Weight 24cm: approx. 800g 27cm: approx. 1000g 30cm: approx. 1300g 33cm: approx. 1500g*Weights may vary slightly due to individual differences. Heat source Gas only Material Black iron/dd> Origin Kanagawak, Japan Precautions Cannot be used on an induction stove due to its round bottom. The handles get hot, so please use mittens or towels to hold them. Please note that there may be scratches or stains due to the manufacturing process, but these are not a problem in use. Please understand that the hammering condition of each piece is different and is a characteristic of the product. Please note that there are individual differences in size due to manufacturing reasons. We do not accept detailed size specifications. The iron product may rust. They are not Teflon-coated or the like, so they tend to stick together. The food may turn black at the beginning of use, but this is due to carbides in the iron. There is no problem if you use it as it is.If this is a concern, please re-calibrate. Always read the instruction manual before use. Regarding the quality of our products Due to the manufacturing process, there may be uneven coloring and minor scratches. The undulations on the surface of the pot are due to Yamada Kogyosho's original manufacturing method, the hammered out method. Please note that this is not a defect of the product. The pot and the handle are welded together. Depending on the product, welding marks may remain. Before using the product for the first time The products of Yamada Kogyosho handled in our store are not coated with rust-preventive varnish and do not need to be air-baked. Wash thoroughly with a mild detergent only for the first use. After washing, drain off the water thoroughly over a fire. Please be sure to "acclimate" the product before use. ＜Breaking-in Methods＞ Draw more oil into the pot and fry the vegetables over low heat for 5~10 minutes, using the parts of the vegetables that are to be discarded (leek heads, celery leaves, etc.), so that the oil covers the entire skin of the pot. * After the acclimation process, there may be a black substance on the pot. This is carbide of black iron and is not harmful to the body. If this bothers you, please acclimatize the pot again. Care instructions After use, we recommend washing only with water or hot water and a scrubbing brush, without using detergent. (If detergent is used, the oil film that has become accustomed to the ironware will be removed.) Please wash off any stains (burnt, sauces, salt, etc.) thoroughly to prevent corrosion if left unwashed.*Please refrain from using metal scourers as much as possible, as they scratch the surface. Iron utensils rust very easily, so after washing, wipe them dry and be sure to "air-bake" them over a fire (*) to properly dispel any moisture.*Do not continue heating for a long period of time, but allow it to dry out. If you only wipe the pot dry, water may remain on it and rust may appear. Allow the pot to cool sufficiently and store it in a dry place as much as possible.