Niigata Iron Pans
Welcome to the world of Japanese Iron Frying Pans
Iron cookware has long been valued for its heat retention properties and ability to cook evenly across the pan’s surface area. The main disadvantage of using iron for cookware has been the extreme weight and propensity to develop rust if left damp even for the shortest time – until now!
Here is a series of iron pans that is lightweight, resists oxidisation and is easy to maintain and suitable for all heat sources – induction, electric, ceramic and gas.
Made primarily by hand, these cold pressed iron pans are crafted by the artisan workshop of FD STYLE in Niigata, Japan. A special coating called OXYNIT increases hardness, as well as rust and scratch resistance.
The patented process involves nitrating and oxide-coating the iron surface, which results in a characteristic uneven colouring – this in no way affects the quality or performance, but is a unique effect of this innovative and skilled treatment. All handles are made from laminated bamboo.
PLEASE SEE OVERLEAF FOR CARE AND MAINTENANCE INSTRUCTIONS
Use, Maintenance and Care Instructions
FIRST TIME USE
Heat up the pan till very hot. Add a ladle of vegetable oil and coat the pan’s surface evenly. Discard any excess oil.
Allow to cool a little, but whilst still warm and BEING CAREFUL NOT TO BURN YOURSELF, use paper towels to wipe the pan clean.
Wash with warm water, using a mild detergent and a Tawashi (rice root brush) and DRY WELL IMMEDIATELY before storing.
Do not use any sharp or very hard utensils to avoid damaging the OXYNIT treatment.
When you find it hard to clean, use a stiff natural fibre brush.
Rust remover cleaner can be used for any surface oxidisation.
ALWAYS WASH AND DRY THE PAN IMMEDIATELY AND LIGHTLY OIL BEFORE STORING
THE HANDLES ARE MADE OF LAMINATED BAMBOO AND ARE NOT SUITABLE FOR OVEN USE.
AS WITH ANY IRON COOKWARE, IT IS NOT DISHWASHER SAFE.