Yoshikawa Cook-Pal Deep Frying Pan

Yoshikawa High-Performance Steel Woks & Frying Pans

Yoshikawa has developed supreme rust-resistant and anti-caking steel woks and frying pans, ensuring effortless cooking. By applying a high-temperature heat treatment, Yoshikawa eliminates common issues like rust and food sticking, providing lifetime protection and enhanced durability.

Cook-Pal Ren

100% Made in Japan – Yoshikawa uses the finest steel and innovative technology to create superior cookware.

No Need for Coating Removal – Yoshikawa’s steel surfaces are free from anti-rust coatings, unlike lacquer-finished cookware, allowing immediate use without pre-treatment.

Special High-Temperature Thermal Treatment – Yoshikawa strengthens the steel through a unique process, forming an oxidized layer five times harder than regular steel. This layer penetrates the steel, preventing peeling even with metal spatulas or brushes.

Rust-Resistant & Easy Maintenance – Yoshikawa’s steel surface has tiny pores that absorb oil, preventing food from sticking and making cleaning simple—just rinse with hot water and wipe dry.

High-Heat Performance & Nutrient Boost – Yoshikawa’s durable steel withstands high flames for quick, crispy cooking while also releasing trace amounts of iron into food, enhancing its nutritional value.

With Yoshikawa’s expertly crafted steel cookware, experience unmatched durability, performance, and ease of use in every meal.

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.