Iron easily transmits heat, allowing for cooking at higher temperatures over a shorter time, locking flavor into food. It also retains heat very well so that food doesn’t cool down so fast. This method of cooking preserves the natural savory flavor of meat and egg dishes.
The nitride blackening treatment makes iron 7x stronger, greatly increasing resistance to damage from impact and abrasion. Our products can be safely used even with metal utensils. The product is the reassuring weight improves stability, even on a trivet.
Our iron pans undergo nitride blackening treatment to reduce corrosion. Unlike other cast iron cookware, they do not require curing at a high temperature before use, or regular coating in oil, making caring for them easy. One of the benefits of iron cookware is that it heats up quickly to a high temperature.
*Nitriding is a chemical treatment with nitrogen. Unlike anti-corrosion coating which peels away with use, this method ensures our pans are long-lasting.
It has been proven that dietary iron leaches from cookware into food, offering health benefits. This is yet another advantage of iron cookware, much welcome in this modern day when many people are iron-deficient.
Excellent thermal conductivity
High thermal storage
It can be safely used even with knifes
Handy big handles
Meat grilling sample data experiment
オリジナルデータ： 神奈川工科大学 応用バイオ科学部 栄養生命科学科 高橋研究室
Time required for the center of the cooking pan to reach 180℃
It requires time to heat up. However,once it heats up,it shows high thermal storage performance.
*Time required for the core of the meat to reach 75℃
Surface temperature will be retained, regardless low temperature of the food.
Crispy surface and juicy in the inside.
Made In Japan
|IH Cooker (Max 200 V)|
|Cooking Over Fire|
Care & Cleaning