Cast Iron Pan

Curator's Notes 

I’ve always preferred to cook using cast iron because of its superior heat retention and even heating surface, but often found traditional cast iron pans to be a little bulky and heavy. This lightweight pan appealed to me because of its contemporary streamlined shape without sacrificing the performance expected from such a versatile material. The pan can be used on any heat source, from a grill to a campfire, but pre-seasoning is recommended for a smooth finish that resists sticking and rust. 

Cast Iron Pan was curated by Stevenson Aung

Designer/Maker 

Maker: Kamasada

Designer: Nobuho Miya

Specifications

Dimensions: 

8.5” (w) x 15.8” (l) x 2.5” (h) or 216mm (w) x 394mm (l) x 64mm (h)

Weight: 

3.55 lbs or 1.6 kg

Materials:

Nambu Tekki Cast iron

Details

• Made in Iwate, Japan
• Hand washing is recommended
• Recommended to wash pan in hot water after each use and dry the pan completely
• Avoid splashing cold water onto a hot pan to prevent warping over time
• Never submerge in water for long periods of time
• Wooden cooking utensils are recommended to prevent scratching