🏢 Company introduction:

Sori Yanagi, a legendary figure in the Japanese design world, is world-famous for his simple and practical design concepts. In our section you can find high-quality cast iron pots bearing Sori Yanagi's name, including many styles including saucepans and stockpots. These pots are not only simple and beautiful in appearance, but also pay attention to practicality and durability, making them an indispensable helper in your kitchen.

💡 Product features:

｜Applicable equipment｜Cast iron pot/pan/frying pan/steamer/wok

｜Origin｜Made in Japan

｜Size｜

16cm: length 24 x width 17 x height 6 (cm) (including cover)

18cm: length 30.8 x width 21.6 x height 5 (cm) (including cover)

｜Full water volume｜

16cm： About 0.46L

18cm: about 0.82L

｜Lid｜Stainless steel material

｜Designer｜Famous design master Sori Yanagi

｜Features｜Releases ferrous iron, conducts heat quickly and retains heat, perfectly presenting the delicious taste of food

｜Contents｜Comes with original instructions and a stainless steel pot lid.

💡 How to open (moisten) the pot for the first time:

1. Clean the pot with a brown brush, turn on the heat (medium heat) to dry the water, continue heating for 2 to 3 minutes and then turn off the heat.
2. Let the pot cool down naturally until it is no longer hot to the touch.
3. Pour about half a cup of cooking oil into the pot, and evenly spread it around the pot several times. Use a kitchen towel dipped in oil to wipe the untouched edges to spread the oil evenly in the pot.
4. Turn on low heat and heat for about 3-4 minutes, then turn off the heat.
5. When the oil cools slightly, pour the oil back into the oil tank. At this time, opening (moistening the pot) is completed.
6. If you use an induction cooker to open a pot (the same applies to normal cooking), be sure to start with low heat for about 1 to 2 minutes and then gradually increase the temperature to avoid excessive temperature difference between the inner and outer rings of the bottom of the bottom due to instantaneous heating of the induction cooker, which may lead to uneven heating. Deform the bottom of the pot (this method is also applicable to pots made of other materials).
7. Every time before cooking, please heat the pan and pour appropriate oil into it to avoid sticking to the pan. The oil must be evenly distributed in the pan.
8. How to judge the time when fish and meat are put into the pot: Whether you put oil in the pot when it is cold or when it is hot, if you notice that the oil has begun to produce oil streaks in the pot, it is time to put it in the pot.
9. After cooking, please transfer the food to a plate and do not store it in the iron pot for a long time.
10. If the inside of the pot becomes white after cooking soup or acidic food, just clean it, reheat it, and re-oil the pot evenly to restore it.

💡 Cleaning techniques after use:

1. After using the pot, open the faucet and scrub with a brown brush when there is residual heat. The dirt can be easily removed. If the pot is scorched, please soak it in hot water first and wait until the temperature is moderate before scrubbing with a brown brush or iron wire ball brush. If there is a special situation, If the pot is severely scorched, you can wash it with cleaning powder containing abrasive. After washing, please remember to dry and oil it for maintenance.
2. It is not recommended to use detergent to clean the iron pot frequently, because it will remove the grease from the pores of the iron pot, resulting in frequent oiling and maintenance. If you need to use a detergent, please try to use a detergent with natural ingredients.
3. After cleaning the pot, please do not overlap it with other pots when there is still water in the pot. Prolonged moisture is the main cause of pot rust.
4. If there is any rust, please use a brown brush or steel wool brush to clean it, dry it, reheat the pan and oil it for maintenance, and it can be restored to its original state.
5. You can use a shovel, but please choose a shovel with an arc angle. Do not use a shovel with sharp right angles at both ends to avoid damaging the pot body.
6. Nanbu Ironware is composed of approximately 98% ferrous iron and 2% carbon. They are all components needed by the human body and can supplement the body's iron. It is especially suitable for vegetarians.
7. This pot is suitable for: gas stove, induction cooker, electric ceramic stove, black crystal stove. Do not use in microwave oven, oven, dish dryer.

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