K&S Treated-Iron Beijing Wok

The Tsubame-Sanjo area is a well-known metalworking area in Niigata, located in the north of Japan. With the skills of traditional craftsmen inherited from the city, they are able to produce high-quality carbon steel cookware. The hammered style (锤纹) series is one of the great works. The Yoshikawa lids are not suitable with hammered style since they have a slightly different diameter.

Key Features

Japanese carbon steel is made with specially heat treated metal to create a cooking surface that is ready-to-use. Once the wok is seasoned for five minutes, it can be used right away. The nitriding process makes the cookware highly resistant to rust and extremely durable. The Japanese carbon steel wok is lightweight, strong and durable. The made-in-Japan quality and the long tradition of making carbon steel wok give customers confidence that the cookware is durable and safe.

Country of origin

Japan – Sanjo City, Niigata Prefecture

Compatible heat source

Gas stove

Direct fire

Electric Stove

Induction (IH) 

Before First Use: Oil Seasoning

Clean the Pan
Begin by washing both the inner and outer surfaces of the pan or wok with dish soap. After cleaning, be sure to dry it thoroughly.
2. Apply Oil
Choose an oil with a high smoke point, such as vegetable oil, flaxseed oil, grapeseed oil, or canola oil. Pour a small amount of oil into the pan—about 1/3 of its capacity—and use a paper towel to evenly coat the entire interior surface. Wipe away any excess oil with a clean towel, as too much oil can create a sticky residue.
3. Heat the Pan
Place the oiled pan on the stove over low heat for around 5 minutes, until the oil begins to smoke. This initiates the polymerization process, where the oil bonds with the metal surface, creating a protective layer. As the oil cures, the pan may darken in color. For a more robust seasoning, you can repeat this process 2–3 times to build a stronger, more durable coating.
4. Cool Down
Allow the pan to cool naturally after heating. Avoid washing it while it’s still hot. This completes the seasoning process.

Maintenance

• Season the pan with oil before first use!
• After each cooking, transfer any leftovers to an appropriate container.
• After each use, wash the pan with warm water using a scrub sponge. Wipe it dry with a paper towel, and store it in a dry place. Do not place the wok in the dishwasher.
• Proper seasoning not only enhances the pan’s non-stick properties but also extends its lifespan and improves the flavor of your dishes.
• When you feel your pan or wok needs reseasoning, simply repeat steps 1 - 4.