Perfectly maintain the high-quality characteristics of iron frying pans, extremely resistant to rust,
No complicated maintenance, the "dream frying pan" in your mind
Made in Japan
In order for you to use it correctly and safely, please read the instruction manual carefully before use.
"Dream Iron Frying Pan"
"Pole" series of frying pans: The iron plate material is specially heat-treated to create the ultimate perfect frying pan.
Special heat treatment: After the surface of the iron plate is treated, "iron nitride film + iron oxide film" is formed, and the frying pan made is extremely resistant to rust and durable.
"The Advantages of the Extreme Series Frying Pans"
- The heat storage capacity is very high, which can provide sufficient heat to the ingredients, the cooking is crisp and refreshing, and the barbecue aroma is overflowing.
- The surface of the extremely series frying pan is easy to soak in oil, has excellent wear resistance, and is not easy to appear scratches.
- Every time you cook, you can naturally take in the iron content of the frying pan.
- It is not easy to rust, no complicated maintenance is required, and it is simple and convenient to use.
- Suitable for all cooking heating appliances including induction cooktops.
(But Asian wok is not suitable for induction cooker.)
"How to make better use of the Pole series frying pan"
Preparations before the first use - "Hot Oil Raising Pot"
As the name suggests, the Extreme Series frying pans are extremely resistant to rust, so the surface of the pan is not sprayed with a rust-proof coating. When using the Frying Pan for the first time, you need to use neutral detergent to clean the inside and outside of the frying pan, and then wash it with a lot of water. You can use it immediately after completing the steps of "Hot Oil Raising". There is no need to heat the pot "empty" before "heating the pot with oil".
When using it for the first time, please be sure to finish cooking the pot with hot oil before starting to cook.
- Pour cooking oil into the pot, about 1/3 of the depth of the pot, and heat it on low heat for about five minutes.
- Turn off the heat and pour the oil into other containers such as oil bottles.
- Slowly wipe the remaining cooking oil on the inside of the pan with a kitchen towel, etc., so that the cooking oil soaks the entire inner surface of the frying pan.
Preparation before each use - "Hot oil to moisten the pot"
Professional chefs and others skilled in using iron frying pans must go through the "hot oil" step before cooking. After "hot oil to moisten the pot", the ingredients are not easily burnt during cooking and are more delicious.
- Heat the frying pan on the stovetop over medium heat.
- Fully add cooking oil (about a frying spoon) to the pan to soak the inner surface of the frying pan.
- The temperature of the oil gradually rises, and after the surface of the pot is fully soaked, pour the cooking oil into other containers such as oil bottles. This is "hot oil to moisten the pan". Then add a proper amount of cooking oil to the pot and start cooking.
※"Hot oil to moisten the pan" is to make the entire inner surface of the frying pan reach the same temperature uniformly, and at the same time to make the whole inner surface of the frying pan fully soaked, it is a very important operation step for proper use.
A frying pan is not a container for preserving ingredients. Therefore, it is necessary to transfer the ingredients in the pot to other containers immediately after cooking. If the ingredients are kept in the pot, the salt and acid in the ingredients will soak into the inside of the pot, sometimes causing cracks.
- Use hot water and a broom, bamboo brush, etc. to clean the frying pan while it is still cool. (Do not use a dishwasher.)
※Before cleaning, wipe off the oil in the pan as much as possible with a paper towel or the like.
- Afterwards, wipe off any water stains in the pot.
If you clean the frying pan with a cleaning agent, the "oil film formed when the pan is raised and moistened" will be washed away together with the oil stains, so please clean it according to the above method.
《Maintenance method after steaming, boiling and blanching in a frying pan》
When using a frying pan for cooking such as steaming, boiling, blanching, etc., the hot water will cause a part of the oil film formed on the surface of the pan to fall off. Therefore, after cooking, be sure to clean the frying pan and dry it, and apply a thin layer of cooking oil.
Maintenance of the frying pan
How to take care of scorch scars on the inner surface of the frying pan?
Pour hot water into the pot and cook for a while, the burnt residue will become soft and easy to fall off. Then use a broom or a bamboo brush to clean up the residue.
What should I do if there are serious stains in the pot?
※Be sure to perform the following operations on a gas stove.
- Turn on the fire of the gas stove to the maximum setting, use the fire to directly burn the stained part of the pot, and burn all the stains until there is no more smoke.
- After the frying pan has cooled, use a wire ball brush or metal spatula to remove dirt from the inside and outside of the pan.
- Rub the entire surface of the pot with a hard nylon wire tennis brush or steel ball brush and detergent, rinse with clean water, and dry off the moisture. Afterwards, use medium heat to "bake" for about five minutes. After the frying pan is cooled, please follow the steps in 123 to "warm the pan with hot oil" before finishing.
Make delicious "grilled", "fried" and "fried" dishes
What is the decisive key point in cooking?
The answer is: cook with the correct "cooking temperature".
Although I purchased high-quality ingredients and prepared them carefully, if the final "cooking temperature" is incorrect, especially if the cooking temperature is too high, the previous hard preparations will all be in vain. There is no way to do it all over again. There are three main reasons why "cooking temperature" is very important.
- sugar. Whether it is the sugar contained in the food itself or the sugar added as a seasoning, it is the same. When the sugar is heated, it will become very fragrant when the temperature is around 170 to 180 degrees. Call this caramelization of sugar.
- edible oil. When cooking oil is heated, it will emit a unique aroma of oil when it reaches a certain temperature range, which is roughly the same as the temperature range required for sugar. This aroma of cooking oil is called "fried fragrant".
- Protein and sugar or amino acid and sugar. When these combinations are present together, a chemical reaction occurs when heated, resulting in an appetizing aroma. The source of this "scent and aroma" is melanin.
The above three points basically all occur in the same temperature range. Whether these three points can appear in a dish at the same time is determined by the cooking ingredients and seasonings, but any one of them is a key factor in whether a delicious "grilled", "fried" or "fried" dish can be made.
When we grill or fry ingredients, it is often said that the color of the surface of the ingredients should be grilled or fried to "just the right tawny". If the above three points are all in place, then the surface color of the ingredients will be "just the right tawny".
The cooking temperature for delicious ingredients is 170-180 degrees. Be sure to stick to this temperature range when you cook yourself. TV cooking programs often say "heat the frying pan fully until the oil in the pan starts to smoke", but in fact, if the cooking oil starts to smoke, it means the temperature is too high.
The oil is constantly smoking, indicating that the quality of the oil is constantly being destroyed, and it is neither tasty nor healthy. Please be sure to strictly observe the upper limit temperature when cooking.
Precautions when using the induction cooker
The flame of the gas stove heats the entire frying pan. When using an induction cooker, the heating part of the induction cooker is circled like a doughnut, and only the part of the frying pan that is in contact with the hot circle will be heated. There is a huge temperature difference between the heating ring part and other parts next to it, and the bottom surface of the frying pan is heated unevenly and may expand (expand outward) and deform.
When using the induction cooker, do not select the [High Fire] mode immediately after placing the frying pan on the induction cooker. In addition, please do not use the induction cooker to "air-fire" the frying pan.
First select the [Low Fire] mode to heat the frying pan a little, then slowly increase it to the [Medium Fire] mode, and then start cooking after heating to the desired temperature. This method of use can prevent the bottom surface of the frying pan from being deformed to a certain extent.
What should I do if the bottom of the frying pan is deformed?
When cooking, cooking oil can easily accumulate in the depressions on the bottom of the frying pan. In addition, after the frying pan is deformed and placed on the induction cooker, it will be unstable. However, the taste of the food made by the deformed frying pan and the non-deformed frying pan is basically the same, so it can continue to be used.
※Unfortunately, once deformed, it cannot be restored to the flat bottom.
What should I do if the handle is loose?
Wooden frying pan handles may have loose bolts during use. In this case, a hard stick-shaped tool such as a screwdriver can be inserted into the handle ring, and the looseness can be eliminated after tightening it clockwise.
The handle can be replaced.
If the handle is burnt, chipped, or cannot be tightened, it can be replaced with a new handle or bolt. (charged items)
Consult your dealer for information on replacement parts.
Due to prolonged use, the bolt may not turn due to rust, etc. If the handle needs to be replaced or repaired, please contact the dealer.
Cooked ingredients are sometimes black in color.
When using iron cooking utensils to make dishes such as "fried burdock" or "fried lotus root", the color of the ingredients will be darker than when using an aluminum frying pan, etc.
This is because the alkaline ingredients such as burdock, lotus root, Duhuo, and eggplant absorb a large amount of iron in the frying pan. This will not affect the taste and is harmless to the human body, so you can eat it with peace of mind. In addition, if such ingredients are left in the frying pan after they are made, they will continue to absorb more iron components, and if they are inhaled too much, there will be an iron odor.
Immediately after cooking, transfer to another container while it is still hot.
The color of the frying pan may change during use.
When using a frying pan to make tomato sauce and other fruit sauces and other sour ingredients for a long time, the surface of the frying pan sometimes produces a white color after using special methods.
However, the dishes made by such frying pans contain a lot of iron and are harmless to human health, so please feel free to use them.
This situation has little effect on the heat-treated "iron nitride". Reheat the frying pan over high heat for a few minutes, and a new iridescent oxide layer will form on the surface of the frying pan. Although it is different from the original black, it has the same effect for "oil immersion".
The frying pan can continue to be used even if it changes color.
If you continue to cook with oil after that, the inner surface of the pot will gradually return to its previous state.
- frying pan material
- cold rolled steel plate
- Bottom thickness
- Sheet thickness 1.6 mm (all products other than the following products are this thickness)
- Plate thickness 1.2 mm Asian wok
- Sheet thickness 2.0 mm Omelet pan (large), frying pan 28 cm, crepe frying pan 26 cm
- Plate thickness 2.3 mm Steak frying pan
- Plate thickness 3.0 mm Tempura fryer S (20cm), M (24cm)
- Plate thickness 3.2 mm Sukiyaki pot, thick wrought iron frying pan 24cm, 26cm, 28cm
- handle material
- Handles other than those listed below are made of wood (urethane coating)
- "Tempura Fryer, Sukiyaki Pot, Double Handle Chinese Wok", and Auxiliary Handle for Peking Wok, Steak Fryer: Iron