This iron frying pan is part of a series chosen for its material. Cooking at high heat lets vegetables stir-fry with a crisp texture instead of turning watery, and the pan will not peel the way a fluorocarbon-coated pan can, so it stays usable for a long time with simple care.
After cooking, rinse off any residue with hot or warm water (a scrub brush works well), dry the pan, then heat it on the stove to drive off any remaining moisture. Storing it with a thin coat of oil helps prevent rust. With use, the iron darkens and develops more flavor over time.
The pan works on gas stoves and on 100V-200V induction (IH) cooktops. It is made in Japan.
