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Fujita Kinzoku Hard-Tempered Carbon Steel Frying Pan 24cm
About Fujita Kinzoku Hard-Tempered Frying Pan - Made outside of Osaka, in the Frying Pan Village, these pans are lathed to shape instead of simply pressed, which means the side of the pans is thinner than the bottom, making the pans have better heat conductivity on the side. The sides get hot quicker and stay hot longer, making them better for stir-frying and sautéing.
These pans are treated with a process called “hard tempering”. Each pan is placed under a super hot gas flame, then oil is applied for to season it. They are quite non-stick from the get-go. Our purchaser and knife sharpener, Naoto used it for testing, cooked food that are known for sticking like eggs, gyoza and fried rice, and they didn’t stick at all!
These pans are treated with a process called “hard tempering”. Each pan is placed under a super hot gas flame, then oil is applied for to season it. They are quite non-stick from the get-go. Our purchaser and knife sharpener, Naoto used it for testing, cooked food that are known for sticking like eggs, gyoza and fried rice, and they didn’t stick at all!
$12.46
Original: $35.60
-65%Fujita Kinzoku Hard-Tempered Carbon Steel Frying Pan 24cm—
$35.60
$12.46Product Information
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Shipping & Returns
Description
About Fujita Kinzoku Hard-Tempered Frying Pan - Made outside of Osaka, in the Frying Pan Village, these pans are lathed to shape instead of simply pressed, which means the side of the pans is thinner than the bottom, making the pans have better heat conductivity on the side. The sides get hot quicker and stay hot longer, making them better for stir-frying and sautéing.
These pans are treated with a process called “hard tempering”. Each pan is placed under a super hot gas flame, then oil is applied for to season it. They are quite non-stick from the get-go. Our purchaser and knife sharpener, Naoto used it for testing, cooked food that are known for sticking like eggs, gyoza and fried rice, and they didn’t stick at all!
These pans are treated with a process called “hard tempering”. Each pan is placed under a super hot gas flame, then oil is applied for to season it. They are quite non-stick from the get-go. Our purchaser and knife sharpener, Naoto used it for testing, cooked food that are known for sticking like eggs, gyoza and fried rice, and they didn’t stick at all!
