This iron frying pan from Kyoto Katsugu is designed to improve with use, the way well loved iron pans traditionally do in Japanese kitchens. Thanks to its hard-tempered surface finish, it does not need the usual pre-seasoning steps of dry heating and oiling before first use.
The more it is used, the more oil works into the surface, so food releases more easily over time. The side walls are shaved down to reduce weight while keeping the heat capacity and strength needed for cooking, so this pan is noticeably lighter than non-spun iron pans of similar size.
The handle is made of oak, the same hard, moisture resistant wood used for items like wooden swords, batons, and drumsticks. This 28 cm (11 in) pan has a brim-full capacity of 2.7 L (2.9 qt) and a bottom thickness of 1.6 mm (0.1 in).
