Japanese Wok Carbon Handcraft Wok Yamada

Strong Points

1)MADE IN JAPAN

YAMADA CARBON HANDCRAFT CHINESE PAN

Yamada's woks, which are shaped by beating with a hammer (machine) one by one, are top quality woks that are recognized even by professionals for their subtlety of hammering, which cannot be done with a press.

The wok, which was beaten about 5,000 times while being checked by a craftsman, is durable and conducts heat well, and the unevenness of the surface makes it resistant to burning and oil absorption.

In order to achieve more uniform heat conduction, the thickness of this product varies from part to part.

The wok, which shows the handiwork of artisans, can be used for frying, deep-frying, boiling and, with the use of a steamer, for steaming a variety of delicious dishes.

The more you use it, the more the oil blends in and the more it grows, the darker it becomes. We hope you will enjoy using your wok for a long time.

1) Light and strong with antioxidant properties

2) Good heat transfer

3) Oil blends (non-sticking)

Single Handle

A one-handed pan with a deep curve at the bottom can be used for frying, baking, steaming and a variety of other cooking.

The key is to choose a size that is large enough to be handled with one hand so that the pan is easy to shake and can be used in the same way as a frying pan at home.

Yamada's one-handed woks are the only pan in Japan that are made using the “Hand craft method," a method of beating out iron by hands delicately.

This method produces a wok with a thicker bottom and a thinner curve on the sides where the stove's fire tips hit, allowing for good heat transfer while adjusting the thickness at will.

By beating, the surface is made slightly uneven and the oil spread well, which makes it much harder to burn than the press type, and you can feel the good heat conduction that makes your food taste better.

The pleasure of growing pure iron woks by yourself is a real pleasure only available from Yamada’s wok.

Double Handle

The bottom of the pan has a shallow and slightly flat curve, which makes it ideal for frying, steaming, and braising.

The two-handed woks are more stable. It is also recommended for those who want to enjoy authentic Chinese food at home.

It is also recommended for those who want to enjoy authentic Chinese food at home. Yamada's two-handed woks are the only woks in Japan that are made using the “Hand craft method", a method of beating out iron. In this method, the bottom of the woks is thick and the curve of the sides where the tip of the stove's flame hits is thin, allowing the thickness of the woks to be adjusted freely to produce a woks with good heat conduction.

By beating the woks, the surface of the woks is made slightly uneven to make it easier for the oil to spread the pan, which makes it far less likely to burn than a press type woks, and allows for better heat conduction, which makes the food taste better. The enjoyment of growing your own pure iron woks and pans is one of the best parts of making woks and pans made by Yamada.

How to use

After use, rinse the woks with hot water while it is still warm, and remove the dirt with a scouring brush. (Be careful not to use abrasive or metal scrubbers as they can cause rust.)

When you are finished washing it, dry it over low heat to remove the water completely. It is also recommended to return the oil* before use for the first month of use.

Oil return -When the woks is warm, apply more oil to the surface of the woks.

When the oil is hot, return it to the oil woks or other container.

Heating an Empty Pantry

1) Turn on the exhaust fan, turn the gas heat to high and hold the woks handle while you heat it.

2) Wrap a wet dishcloth around the handle to prevent the handle from getting hot.

3) In a short time, a foul-smelling smoke will start to come out. (Don't worry, this film is harmless.)

4) Cook the entire woks until it is evenly distributed and no smoke is produced. With household heat, it may take more than 30 minutes. (The inner part of the woks and the handles do not need to be fired up.

5) Let it cool naturally for a while. (Do not immediately dip it in water to cool it down.)

6) After a quick rinse, add more oil and fry the scrap vegetables thoroughly.

7) Rinse again, wipe off the water completely and apply a small amount of

 oil to the entire inside.

8) Now you're ready. As long as the emptying process is done properly at the beginning of use, the oil will easily soak up the oil.

It's easier to handle.

[ This is a handmade craft and will differ from the picture ]

[Using the “Hand craft method", a method of beating out iron. In this method, the bottom of the woks is thick and the curve of the sides where the tip of the stove's flame hits is thin, allowing the thickness of the woks to be adjusted freely to produce a woks with good heat conduction.]