Description:
This fish pan is a masterpiece designed by caster, Rikucho Ogasawara (1929-2012). As the name suggests, it is ideal for cooking fish, but also works well when cooking meats, vegetables and other dishes.
Nambu Tekki refers to traditional craft of Japanese cast iron. This thick and heavy cast iron pan is able to absorb heat evenly, perfect for stir-frying, braising, cooking soups, sauces, stews and deep frying.
Variation:
Each fish pan is hand-cast in molds so variation may exist. There is a preliminary coating of cashew nut shell burned onto the surface to prevent rust, but the pan will require additional seasoning and oil as you use it to prevent rust. As you use the iron fish pan, you will see it age, and depending on level of care, you may see it rust.
Measurement:
12" (L) x 7 1/4" (W) x 2" (H)
Materials:
Cast Iron (fish pan)
Care Instructions:
Hand-wash only. Not safe for microwave, dishwasher, metallic scrubber, drying in direct sunlight or rapid cooling.
Before First Use (seasoning):
1. Rinse the inside of the pan with lukewarm water
2. Wipe dry with cloth
3. Place the pot over high heat to remove any remaining water. As soon as the pot is dry, turn off the heat (leaving an empty pot on heat is dangerous)
4. Add one tablespoon of olive oil to the pot and turn the heat back on at medium
5. Place some vegetable scraps inside the pot, and cook until they soften, blending the oil evenly inside the pot
6. When the pot is cool enough to touch, discard the vegetable scrap and wash the pot with a tawashi (palm fiber brush) or a similar scrubbing (NOT a metallic scrubber) without detergent. Dry with towel again, and place the pot over high heat to remove the remaining water.
Daily Care:
1. After cooking, be sure to wait until the pot has cooled down. Then wash the pot with a tawashi or another non-abrasive scrubber without using detergent. Rinse with water.
2. Dry the pot with a cloth and place over high heat. Leave for about 30 seconds to remove any remaining water.
