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【特典付き＆365日出荷】フライパン鉄 28cm 20cmあみ付き ih 日本製直火京都活具鋳物フライパン軽量炒め鍋無垢材深型ギフトオーク 30cm 調理道具ガス木柄貧血防止調理中華鉄のフライパン京都活具 ih対応鉄分炒め物軽い鉄フライパン鉄国産

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Product summary

This is a cast-iron frying pan (28cm/20cm with aami texture) in the tradition known for Kyoto artisans’ tools. Designed for both IH and direct flame cooking, it’s the kind you can “season and nurture” over time—enjoyable to use as it develops. With a deep shape, it handles everything from stir-frying to simmering and other heat-based cooking.

A solid iron frying pan that helps you aim for stir-fries that taste “properly delicious” through heat conduction

One of the biggest appeals of an iron frying pan is that as you use it more and more, the surface gradually becomes more familiar and tends to become less prone to sticking. The deep design makes it easier to move oil and ingredients, making it suitable not only for stir-frying, but also for simple reheating after cooking. It also features a solid wooden handle (or a handle made of wood material), which is designed to be easier to grip and to help reduce heat transfer.

Recommended for people who want a “nurturing” frying pan they can use on both IH and direct flame

Because it works with IH cooking, it’s easy to introduce whether you’re a gas user or an IH user. It’s a great match for anyone who loves dishes finished quickly at high temperatures—like Chinese cuisine, stir-fries, and fried rice. It’s also a common choice for those who care about getting iron in their diet (of course, please consult about any health conditions or dietary preferences in a way that feels comfortable for you).

The “solid feel” you expect from cast iron, plus easier control of heat unevenness

As a cast-iron product, it tends to help heat circulate more evenly, making it particularly useful when you want to keep cooking at a consistent temperature for a long time. While iron pans can feel heavy, this model is designed to be lightweight—so it’s intended to be easier to handle even for dishes that require lifting and flipping more often.

A proper “seasoning” phase matters at the start: the more you use it, the more reliable it becomes

With an iron frying pan, you don’t typically get perfectly “non-stick” performance right from the first day. The key is to repeat oil seasoning—gradually letting it become familiar. After washing, be sure to wipe off moisture thoroughly, and if needed, lightly rub in a thin layer of oil to reduce the risk of rust. The longer you use it, the easier cooking becomes.