Yoshikawa Gogi Tempura Deep Frying Pot 24cm Carbon Steel

Yoshikawa Gogi Tempura Deep Frying Pot 24cm

This frying pot features a built-in oil splash guard and a specially designed lid with a draining groove, allowing excess oil to flow back into the pot. The stable, non-slip lid securely holds tempura without tipping over, ensuring mess-free frying. The lid and body are carefully crafted for durability, while the thermometer is also removable for easy cleaning.

Equipped with a convenient thermometer, it helps you monitor the perfect frying temperature. The removable lid makes cleanup effortless, combining practicality with traditional Japanese craftsmanship.

About Yoshikawa

Founded in Sanjo City, Niigata Prefecture, Yoshikawa is known for its high-quality stainless steel cookware, blending Japanese craftsmanship with modern innovation. Each product is engineered with precision and attention to detail, ensuring superior performance and long-lasting durability.

Committed to quality and innovation, Yoshikawa continuously refines its designs with user-friendly features and premium materials. From frying pots to kitchen accessories, its products enhance cooking efficiency while embodying excellence in both form and function.

Country of origin

Japan – Sanjo City, Niigata Prefecture

Material

Body: carbon steel

Handle: iron (chrome plating)

Lid / Guard: iron (silicone baked coating)

Size

28.4cm x 22.2cm x 13.4cm

Content

1 deep frying pot and lid

1 thermometer

Compatible with all types of fire resource

Gas stove

Direct fire

IH & Halogen

Note

• Season the body of the deep frying pot with oil before first use.
  
• Hand wash only to maintain its quality and longevity.

Before First Use: Oil Seasoning

1. 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.

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* The lid back in with oil the blade prevent guard, marked with Ami oil cut of fried food can be

* Drooping oil back into the pot through the groove of the lid

* Convenient thermometer with fried around is seen

* Since the lid can be decomposed, happy to clean up

* Including the electromagnetic cooker of 200V high power heat source, corresponding to any heat source
It is accredited by the Consumer Product Safety Association "SG standard for cooking heater"