This iron frying pan is part of the Gensen Sozai series from Wahei Freiz. Once you cook with an iron pan, it is hard to go back to an ordinary one: the high heat it reaches keeps stir-fried vegetables crisp instead of turning watery, and unlike a fluororesin-coated pan, there is no coating to peel off over time.
After each use, clean the pan with hot water or warm water (a scrub brush is recommended), dry it thoroughly over the stove, and apply a thin coat of oil before storing to help prevent rust. With regular care, the pan develops a dark, seasoned surface over time.
It weighs 1.1 kg (2.4 lb) and is compatible with induction (IH) cooktops at 100 to 200V, so it can also be used in kitchens with IH cooking heaters.
