Characteristics of the product

• There is no anti-rust wax coating, so you don't need to worry about burning off the wax before usage. As long as you season it, you can start using the pan right away.
• The handle is slim and flat to make it easier hold. The handle is attached relatively closer to the bottom of the pan, and makes it easier to put on a lid.
• The pan and the handle are not riveted. It is welded as it is easier to wash and keeps the pan cleaner.

Product lineup

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  KAMA-ASA's hammered iron frying pan

  Regular size: 18cm, 20cm, 22cm, 24cm, 26cm / Iron thickness of 2.3mm. The smaller sized pans are handy for making omelets and pancakes.
  The larger sized pans are suitable for sautéing and for grilling meat, or making pan-fried dumplings. It's a standard model and has a wide range of use.
  Large size: 28cm, 30cm, 32cm Recommended size to cook for a large number of people.
  *Please note that the handle is different for large sized series.
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  KAMA-ASA's hammered iron double handle frying pan

  22cm, 24cm, 26cm Double handle frying pan series is using 3.2mm in thickness, which is thicker than the single handle frying pan series. With this thicker material, this model is more suitable for grilling. The double handle also makes it easier for you to put it in an oven.

Manufacturing Process

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  1. Cut the sheet of iron: First we cut the iron sheet to a desired size.

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  2. Hammering: Set the iron sheet and hammer it in a circular motion with the machine. As it gets hammered, it starts to form the shape of a frying pan.

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  3. Touch-ups: Hammer to touch-up the shape. This creates the curvy shape of a frying pan.

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  4. Pressing: After the touch-up, we put it through a pressing machine. A hammer is used once again after this to make sure it has a perfect shape.

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  5. Attaching the handle: The pan and the handle are temporarily attached, and then they are welded and properly attached one by one. After the pan and the handle are attached, the whole pan is washed. And then only the handle gets coated in anti-rusting wax.

How to use the pan

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  <For first time use> When you purchase the item, there is oil on the pan to prevent rust.
  Please wash thoroughly with kitchen detergent in the beginning to take it off.
  Then, please "season" the pan.
  "To season" means to heat the pan, pour some oil, and then stir-fry vegetable scraps on low heat until it browns. Make sure that the oil covers the whole surface of the pan.
  This seasoning process takes away the smells and remains of iron, and prevents it from rusting as it creates an oil coating.

Daily Care

How to keep food from sticking to the pan Heat the pan beforehand and then add oil. This prevents food from sticking to the pan.
Food tends to stick to the pan if the pan is not heated enough before you start cooking.

How to keep it from rusting To clean, do not use kitchen soap. Just scrub it with a natural brush and water (lukewarm is preferable).
After washing, please make sure to heat it again to let the water completely evaporate.
Also, it is better to wash the pan right after use instead of leaving with food on it because the salt and the acid from food could potentially damage the pan and create small holes or cause rusting.