River Light Japan Peking Woks 30cm
Made in Japan
Food needs to be cooked in high temperature at approximately 170–180°C in order to bring out its best flavor. Iron is a material with higher heat resistance, and is also the one best-suited to storing and releasing heat.
In other words, not only is it able to store abundant amounts of heat, it is also able to release just the right amount of heat in order to bring out the best in most ingredients. These properties enable food to be cooked quickly at high temperatures, all without losing any delicious flavor.
And the greatest advantage they bring lies in the fact that the more you use them, the more the oil and metal mix together to make them work even better. Unlike teflon, which degrades after several months at worst and several years at best, a good iron pan that is properly cared for can be passed on from parent to child to grandchild and beyond, for decades and decades. They are not disposable tools meant to be worn out and replaced. They are tools that are meant to be cared for, that can be made into something better than they were when they were first purchased.
食材を美味しく焼いたり炒めたりするためには、約170~180℃の高温が必要です。鉄はもっと高い温度にも耐える素材ですが、一番の特徴は蓄熱性と放熱性にあります。
つまり、たっぷりと熱を蓄えるという性質も持っていると同時に、多くの食材に最適の放熱特性を持っているのです。この特性により、高温&短時間での調理が可能となり、旨みを逃すことなく調理が出来るというわけです。
そして、鉄の最大のメリットは、「使うほどに油が馴染み、具合が良くなっていく」というところにあります。数ヶ月~数年で劣化してしまうテフロンとは異なり、手入れさえすれば、親から子へ、子から孫へと、数十年~100年にも渡って使い続けていくことが出来るのです。“次々に買い替え、使い捨てていく道具”ではなく、“愛用しながら、さらに良い状態へと育てていくことが出来る道具”なのです。
A “dream frying pan” that keeps the best parts of iron frying pans while keeping rust away and maintenance easy.
Made in Japan
Please be sure to read this entire instruction manual before use in order to use this product safely.
Kiwame uses special heat-treated metal to create the ultimate frying pan series.
Special Heat Treatment: By formulating layers of iron nitride and iron oxide on the frying pan’s surface, it makes it highly resistant to rust and incredibly strong and durable.
However, please be aware that 16cm and 18cm frying pans, 20cm stir-fry pans, tamago yaki pans, extra small pans, Asian pans, 27cm Peking pans, and 27cm woks cannot be used with IH cookers because their 12cm or smaller surface areas don’t heat larger pans enough.
The special heat-treatment process sometimes results in distinctive uneven coloring, but this has absolutely no effect on the iron nitride and iron oxide layers or the pan’s performance.
KIWAME Frying Pans do not feature an anti-rust coating because they are already extremely rust-resistant. First, please carefully wash the inside and outside of the frying pan with a neutral detergent, and rinse well. Once you have finished acclimatizing the frying pan to oil, you can use it immediately. Also, there is no need to season (pre-burn) the frying pan before acclimatizing it to oil.
Professional and skilled amateur chefs always conduct “oil returns” on their frying pans before using them. Oil returns helps ensure your cooking will not be burnt and come out delicious.
*The goal is to unify the entire frying pan’s surface temperature and get the surface to fully acclimatize to oil. Doing this lets you use your frying pan to its fullest.
Iron pots and pans are not storage containers. When finished cooking, please move any leftovers to an appropriate container.
When washing your iron frying pan with dish soap, please be aware that it is easy to mistakenly remove the “acclimatized oil membrane” along with oil stains, so please use it as described above.
When using your frying pan for stewing, steaming, or boiling, the hot water used may remove parts of the pan’s acclimatized oil membrane. To avoid this, please wash and dry the pan thoroughly after use and be sure to lightly reapply oil afterwards.
Adding hot water and bring it to a boil will soften the burned food and make it easier to remove. Then use a scrub brush or bamboo whisk to remove any final remnants.
*Please make sure to use a gas stove for this process
Even if you buy great ingredients and properly prepare them, if you don’t get the cooking temperature right, especially if you accidentally make it too high, then all your effort will be wasted. There are no do-overs. Here are the three main reasons why cooking temperature is so important.
Whether it’s natural sugar found in ingredients or sugar added for recipes, once sugar is heated to about 170-180°C it starts to smell amazingly good. We call this caramelizing sugar.
As oil is heated, it begins to release a unique, crisp scent upon reaching temperatures similar to sugar.
When both of these are present and heated together, a chemical reaction occurs that permeates an immensely mouth-watering aroma throughout the house. The source of this aroma is a substance called melanoidin.
All three of these things occur at approximately the same cooking temperature. Whether all three are present or not depends on the ingredients and seasonings being used, but all three of these are the key to making great broiled, stir-fried, and deep-fried dishes. We often use the phrase “golden-brown” to describe the ideal surface color when cooking broiled or deep-fried foods, and in fact it is the above 3 points that come together to make that golden- brown color.
This is the temperature we would like you to master. If you’ve seen any cooking shows perhaps you’ve heard them say something along the lines of “Heat the frying pan until the oil starts to smoke”,
When your oil is releasing lots of smoke, it means that it’s quickly being damaged. When that happens, your food will not only be less healthy, it won’t taste as good either. Be sure not to let your frying pan and oil get too hot.
It seems that many households tend to set their cooking temperatures for broiling and stir-frying too high, especially in homes that use fluorine resin-coated frying pans.
Normally, fluorine resin won’t melt until approximately 260°C; however, there are many people who replace their frying pans after 2–3 months because the fluorine resin-coating on their old ones melted. We believe this indicates that these people are regularly cooking their food at temperatures of 260°C or higher, rather than the proper limit of 180°C.
Not only does this result in unhealthier food, it makes it taste worse too.So why does this happen? The answer seems to lie in fluorine resin’s thermal conductivity. Fluorine resin’s thermal conductivity is 1/217th that of iron. They are clearly so far apart as to be incomparable. Since the resin is applied to the frying pans in a very thin, membrane-like layer, some heat does manage to get through, but clearly it isn’t sufficient. As a result, not enough heat gets conducted into the food, so they naturally end up turning up the stove’s heat. It is another example of each tool having its own time and place. The fundamentals of all cooking are “Proper ingredients, proper tools, proper cooking”. We hope that you and the rest of your family will get to enjoy wonderful food.
Gas stoves produce flames that envelop the frying pan to heat it up, including the sides. In contrast, electromagnetic cookers only heat the frying pan’s bottom surface where it comes into contact with the top plate, and even then it doesn’t heat the entire bottom surface, but instead heats it in a donut-ring shape. Naturally this means that the part of the frying pan in the donut-ring area is heated directly, and the part that isn’t is not, which sometimes results in the frying pan’s bottom surface warping (usually by causing the frying pan’s outer surface to swell) over time due to heat expansion.
put your frying pan on your electromagnetic cooker and immediately put it on strong heat. Also, do not heat your frying pan without anything in it.
First, set the cooker to weak heat and let it heat up for a while, then set it to medium heat and slowly start to turn it up. Once it reaches the right temperature, you can then begin cooking. By using your frying pan with your electromagnetic cooker this way, you can help keep your frying pan’s bottom surface from warping as much.
If your frying pan’s bottom surface becomes warped, oil will start to build up in the indentations. In addition, your frying pan will start to wobble and shake instead of laying flat and steady on your electromagnetic cooker. However, you will still be able to use it for cooking in almost exactly the same way as you were before, so please feel free to continue using it.
The wooden handle on your frying pan may come loose and start to rattle over time. If it does, you can use a screwdriver or other firm object to tighten the handle’s bolt by turning it clockwise until the handle no longer rattles.
If your handle gets burnt, breaks, or won’t stop rattling, you can have it and its bolt exchanged for a nominal cost. Please inquire about replacement parts at participating retailers.
Over the years of using your frying pan the bolt in its handle may become rusty and tight. Should you need to get your frying pan’s handle fixed or exchanged once that happens, please contact a nearby participating retailer.
When cooking thin burdock root strips or making stir-fried lotus root with iron cooking tools, they may end up looking blacker than they do when made with aluminum etc. pots. This is because foods like burdock root, lotus root, udo, and eggplant absorb a lot of iron. Rest assured that this blackish color has no effect on taste, nor does it pose any sort of harm by being consumed.
But please be aware that if these ingredients are left in your frying pan for a long time, they may absorb too much iron and start to release an unpleasant iron-y smell.
If you use your frying pan to make tomato sauce, fruit jam, or other dishes that involve boiling sour ingredients for long periods of time, your frying pan’s surface may change to a more white-ish color.
When finished cooking, the food will contain a lot of iron. Rest assured that consuming it has no ill effects on your body.
Even circumstances like this have almost no effect on the heat treatment-produced iron nitride. Simply reheat your frying pan and its regular oxidized layer surface color should reappear. Although this is a different shade than the initial black-ish color, acclimatizing your frying pan to oil produces the same effect. Even if your frying pan changes color, please rest assured that it is perfectly safe to continue to use it.
As you continue to cook with oil, the inner surface will gradually return to its original condition.
1. “A utensil that allows you to cook exquisite food with ease” is without doubt the most important requirement for a cooking utensil.
2. In order to fulfil this requirement, the two most important qualities for our steel-plated frying pans are, “resistance to rust” and “ease of oil absorption”.
At Riverlight, we believe that our number one priority and duty is to pursue and successfully implement these qualities, more so than anyone else, to create the perfect utensil.
The utmost effort has been put in to meet the above requirements in the Kiwame frying pan you now hold in your hands. As a result, we have created a cooking utensil you can truly be satisfied with.
※Due to our efforts in Kiwame frying pan the above qualities, there may be slight uneven colouring on the surface of the frying pan. This has absolutely no effect on the use or function of the frying pan so please use it with peace of mind.
Pan Materials: Cold Rolled Steel
Tempura Pot L (28cm), Sukiyaki Pot, Thick-Plate Frying Pan 24cm, 26cm, 28 cm
Kiwame Series... Wood (Urethane Coating)
Kiwame PREMIUM Series...Wood (Uncoated) Kiwame / Kiwame Japan Series
“Tempura Pot, Sukiyaki Pot, Two-Handed Wok”, Peking Pot, Steak Pan Sub-Handles Common...Made from iron
Thank you for your purchase.
Please store this instruction manual somewhere safe in order to keep happily using your new frying pan for many years to come.
261 Kawarago, Shiroi, Chiba 270-1403
鉄フライパンの良い特性はそのままに、極めてサビにくく、面倒なお手入れのいらない“夢のフライパン”
日本製
正しく安全にお使いいただくために、必ず取扱説明書をよく読んでからお使いください。
極シリーズは、鉄に特殊熱処理を施した究極のフライパン・シリーズです。
特殊熱処理:鉄板の表面に「窒化鉄層+酸化鉄層」を形成させることで、極めて錆びにくく、かつ強靭なフライパンとなります。
特殊熱処理によって、特有の色むらが出来ることがありますが、「窒化鉄層 + 酸化鉄層」は均一に形成されていますので、性能には全く問題ありません。
極フライパンは、その名の通り極めて錆びにくいので、錆止めのための塗装はされていません。最初に中性洗剤を使用してフライパンの内側と外側をていねいに洗い、よくすすいで下さい。「油ならし」を済ませたら、すぐにお使いいただけます。なお、「油ならし」の前に“から焼き”をする必要はありません。
一番最初は、とくに念入りに油をなじませてからご使用ください。
プロの料理人や、鉄のフライパンを上手に使いこなしている人達が調理の前に必ず行っているのが「油返し」という作業です。「油返し」を行うと料理が焦げつかず、より美味しく仕上がります。
※フライパン内面全体の温度を均一にすることと、フライパン表面に油をしっかりなじませることが目的で、上手に使うための大切な作業です。
フライパンは保存容器ではありません。出来上がった料理はすぐに他の器に移し替えて下さい。
フライパンに料理を入れたままにしておくと料理の塩分や、酸などに鉄肌が侵されて穴が開くことがあります。
※洗う前にペーパータオルなどで、できるだけ油や汚れを拭き取っておきましょう。
鉄フライパンを洗剤で洗うと、油汚れといっしょに「なじんだ油膜」も落とすことになりやすいため、上記のようにご使用下さい。
これらの調理を行うと、鍋肌になじんだ油膜が熱湯によって部分的にとれてしまうため、調理後に鍋をよく洗って乾かし、必ず油を薄く塗っておいて下さい。
コゲつかせてしまったら…
お湯を入れてしばらく煮立たせると、焦げカスが柔らかくなり落としやすくなります。その後、タワシや竹のササラなどで焦げカスを落として下さい。
汚れがこびりついてしまったら…
※この場合の作業は、必ずガスコンロで行って下さい。
答えは、正しい「調理温度」で調理することです。
良い食材を購入し、下ごしらえもしっかりと行ったのに、最後に「調理温度」を間違うと、特に調理温度が高すぎると、それまでの努力は全て水の泡です。もうやり直しはききません。「調理温度」がなぜ大切なのか、理由は三つあります。
この三つがほとんど同じ温度領域で起きるのです。三つ全部がそろうかどうかは使う食材や調味料によりますが、いずれにしてもこの三つが、美味しい「焼き物」「炒め物」「揚げ物」料理のポイントです。
よく、焼き物料理や揚げ物料理のときに、表面の色を「こんがりキツネ色に」という表現をしますが、上の三つがそろうと、表面が「こんがりキツネ色」に仕上がります。
美味しい温度は170~180度です。ぜひこの温度をしっかりとご自分のモノにしてください。TVの料理番組などでは、「フライパンから油の煙が立つまでしっかりとフライパンを熱くして」といった表現をされることがありますが、油から煙が立つ状態は、あまりにも温度が高すぎます。
油からどんどん煙が立つのは、油がどんどん傷んでいるということです。美味しくもないし健康にも良くありません。上限温度はしっかりとお守りください。
電磁調理器で使う場合の注意
ガスコンロは、炎が発生する熱がフライパンを包み込む状態で熱します。これに対し、電磁調理器はトッププレートに接したフライパンの底面、それもドーナツ状部分だけを発熱させます。発熱するドーナツ状部分とそれ以外の場所で大きな温度差が生じ、底面が熱膨張によって変形する(外側にふくらむ)ことがあります。
電磁調理器にフライパンをのせて、いきなり【強】にしないで下さい。また、絶対に【から焚き】しないで下さい。
まず調節を【弱】にしてしばらく熱し、その後【中】へと徐々に強くして、適温になったら調理を始めて下さい。このような使い方をすることで、比較的フライパンの底面の変形を防ぐことが出来ます。
底面の凹んだところに料理油が溜まりやすくなります。また、電磁調理器の上で多少カタカタして安定が悪くなります。しかし、料理はほとんど同じように出来ます。そのままお使いになって下さい。
※残念ながら、底面を平らに直すことは出来ません。
ハンドルのゆるみについて
木のハンドルは使っているうちにボルトがゆるんでガタつくことがあります。その場合は、ボルトの輪の部分にドライバーなどの丈夫な棒状のものを差し込んで、時計回りに締め込むことでガタがなくなります。
ハンドルは交換できます。
ハンドルを焦がしたり、ハンドルが割れてしまったり、締め込んでもガタが直らないような場合、ハンドルやボルトは新しいものに交換できます。(有料)
交換部品は、販売店までお問い合わせ下さい。
長年使っていて、ボルトがサビてゆるまないことがあります。ハンドルの交換修理が必要な場合は、販売店までご連絡下さい。
鉄の調理道具で『きんぴらゴボウ』や『レンコン炒め』を調理すると、アルミなどのお鍋で調理を行った時より色が黒っぽく仕上がることがあります。
これは、ゴボウ・レンコン・ウド・ナスなどアクのある食材が鉄分を多く吸収するためです。味に影響はなく、体にも全く害はありませんのでご安心下さい。また、フライパンに入れたままにしておくと、更に鉄分が食材に多く入り過ぎて鉄臭くなります。
調理が終わったら必ず熱いうちに器に移して下さい。
トマトソースや果物をジャムにするなど、酸味を多く含んだ食材を長時間煮込むなど、特殊な使い方をした場合は、フライパンの表面が白っぽい色になる場合があります。
出来上がった料理には鉄分が多く含まれますし、体への害は全くありませんのでご安心下さい。
このような場合にも、熱処理による「窒化鉄」には殆ど影響はありません。再度フライパンを強火で数分間熱しますと、フライパンの表面に玉虫色の酸化層があらたに形成されます。当初の黒っぽい色とは異なる色合いですが「油なじみ」については同じ効果を持っています。
フライパンの色が変色した場合でも、そのままご使用下さい。
油を使って調理することによって、内面が徐々に元の状態に戻ってゆきます。
鍋の材質
冷間圧延鋼板
底の厚さ
ハンドルの材質
Made in JAPAN
公式サイト
http://www.riverlight.co.jp/
お買い求めありがとうございます。
末永くご愛用いただくために、この取扱説明書は大切に保管してください。
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株式会社リバーライト
〒270-1403 千葉県白井市河原子 261