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River Light Japan Peking Woks 30cm

Brand:River Light


River Light Japan Peking Woks 30cm

Made in Japan 


  • Size: 30×52×15.2cm including handle
  • Weight: 1.25 Kg
  • Material/materials: Pot/Iron/Wood Handle: (special heat treated)
  • Country of Origin: Japan
  • Measures against the bottom of your pan diameter is too small, IH cooking heater and if your are not suitable.
  • サイズ:直径30×全長52×高さ15.2cm(取っ手を含んだ高さ)
  • 本体重量:1255g
  • 素材・材料:鍋/鉄(特殊熱処理)、ハンドル/木製
  • 原産国:日本
  • 鍋の大きさに対して底面直径が小さすぎるため、IHクッキングヒーターでのご使用には適しません。








Why Does River Light Stick to Iron (Steel Sheet)?
Why Is Iron (Steel Sheet) Good for Frying Pans?

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.









Instruction Manual

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.

Dream Iron Frying Pan

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.

Kiwame’s Features

  • Stores lots of heat and fully conveys it to food, making for crisp stir-fry and aromatic roasts.
  • e oil-conducive surface’s superior friction resistance means it will never get scratched.
  • Naturally adds dietary iron to all food prepared with it.
  • Incredible rust-resistance and low-maintenance requirements make clean up a snap.
  • Can be used with all stoves, including 200vIH (electromagnetic cookers).

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.

*About Uneven Surface Coloring

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.

Using Your Kiwame Frying Pan Before first use... “Oil Acclimatization”

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.

Before anything else, please take care to acclimatize your Kiwame frying pan to oil.

  1. Pour in enough oil to fill up about 1/3 of your frying pan’s capacity and heat it on low for about 5 minutes.
  2. Turn off the heat and return it to its oil pot or other suitable container.
  3. Use paper towels to spread the oil that remains in the pan fully around its inner surface.

Before every use... “Oil Return”

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.

  1. Warm up your frying pan on medium heat.
  2. Add a sufficient amount of oil (about a ladle’s worth) of oil to the frying pan and let it acclimatize to the frying pan’s surface.
  3. Once the oil has heated up and sufficiently acclimatized to the frying pan’s surface, return it to its oil pot. This is the process known as “oil return”. Once this is done, add the appropriate amount of oil for the dish you will be using your frying pan to prepare and begin cooking.

*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.

When Finished

Iron pots and pans are not storage containers. When finished cooking, please move any leftovers to an appropriate container.

  1. Use a scrub brush or bamboo whisk while the frying pan is still hot to wash it with hot water. (Please do not wash it in a dishwasher.)
  2. When done, rinse it off and wipe it dry before putting it away.

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.

Post-Stewing, Steaming, and Boiling Maintenance

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.

Caring for Your Frying Pan

If you burn what you’re cooking...

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.

If your frying pan becomes stained...

*Please make sure to use a gas stove for this process

  1. Set a burner on your gas stove to maximum heat, then use it to try and burn the stains off the frying pan directly, until they stop producing smoke.
  2. Once the frying pan cools down, use a metal scrub brush or metal spatula to scrape away the stains from both sides of the frying pan.
  3. After polishing the entire frying pan with a hard nylon scrub brush or metal scrub brush and cleaner, rinse it with water, then wipe it dry. Next, heat the empty frying pan on medium for about 5 minutes, then when it cools down repeat steps 1, 2, and 3 for oil acclimatization.

What is the key point to creating delicious broiled, stir-fried, and deep-fried foods?

The answer is proper cooking temperature.

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.

1. Sugar.

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.

2. Oil.

As oil is heated, it begins to release a unique, crisp scent upon reaching temperatures similar to sugar.

3. Protein and sugar, and amino acids and 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”,

if your oil is smoking, it means your temperature is far too high.

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.

Lately, there has been a trend towards cooking temperatures that are too high.

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.

Cautionary Notes on Using Kiwame with Electromagnetic Cookers

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.

Using It Well

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.

What if my frying pan’s bottom surface does get warped?

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.

*Unfortunately, it is not possible to make a warped frying pan’s bottom surface flat again.

On Loose Handles

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.

Handles can be exchanged

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.

There may be times when the ingredients you cook turn blackish.

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.

Sometimes your frying pan may change color during use.

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.

Dear customers: “regarding the quality of our Kiwame frying pan”

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.

Quality Label

Pan Materials: Cold Rolled Steel

Plate Bottom Thickness:

  • Plate Thickness 1.6mm (applies to all products except those listed below)
  • Plate Thickness 1.2mm Asian Pot
  • Plate Thickness 2.0mm Large Tamago Yaki, Frying Pan 28cm,Sauté Pan 24cm, 26cm, Crêpe Pan 26cm
  • Plate Thickness 3.0 Tempura Pot S (20cm), M (24cm)
  • Plate Thickness 3.2mm

Tempura Pot L (28cm), Sukiyaki Pot, Thick-Plate Frying Pan 24cm, 26cm, 28 cm

Handle Materials:

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

Official Site

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.

Riverlight Co., Inc.

261 Kawarago, Shiroi, Chiba 270-1403










  • 熱をしっかり蓄え、食材に熱をたっぷり伝えるので、炒め物はシャキッと、焼き物は香ばしく仕上がります。
  • 油なじみが良い極フライパンの表面は、優れた耐摩耗性能を持ち合わせているので、削れることもありません。
  • 調理に使う度に、自然に鉄分を摂取出来ます。
  • 錆びにくく、面倒なお手入れもいらず、後片付けが簡単です。
  • IH(電磁調理器)を含む全ての調理用熱源でお使いいただけます。


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。





  1. 油を鍋の深さの1/3くらいまで入れて、弱火で5分ほど熱します。
  2. 火を止めて、油をオイルポットなどの容器に戻します。
  3. キッチンペーパーなどで、鍋の内側に残っている油を、鍋肌にまんべんなくすり込むように拭いて下さい。



  1. フライパンをコンロに乗せ中火で充分温めます。
  2. 油をたっぷり(お玉一杯ほど)入れ、フライパンの肌に油をなじませます。
  3. 油が熱くなり、フライパンに充分なじんだら、油をオイルポットに戻します。これが“油返し”です。この後、調理に必要な量の油を入れて調理開始です。




  1. フライパンが熱いうちにタワシや竹のササラなどを使って、お湯で洗ってください。(食洗機は使わないで下さい。)


  2. その後、水気を切り水滴を拭き取ってからしまって下さい。









  1. ガスコンロの火力を全開にして、フライパンの汚れのひどい部分に直接火があたるようにし、煙が出なくなるまで熱して汚れを全部焼ききります。
  2. フライパンが冷めてから金属タワシや金属ヘラで表裏の汚れを削り落とします。
  3. 硬いナイロンタワシや金属タワシでクレンザーでフライパン全体を磨いたら、水で洗い流し、水気を良く拭き取ります。その後、中火で5分ほど“から焼き”して下さい。フライパンが冷めたら「油ならし」123を行っておしまい下さい。





  1. 糖分です。食材に含まれている糖分、あるいは調味料として加える糖分、どちらでも同じですが、糖分は加熱されて、だいたい170~180度ぐらいで大変良い香りがします。糖分のカラメル化といいます。
  2. 油です。油も加熱していくと、だいたい糖分と同じような温度領域で、油独特のカラッとした香ばしい匂いや香りがします。この香りを“ディープ・フライ・フレーバー”といいます。
  3. タンパク質と糖分、あるいはアミノ酸と糖分です。これが一緒にあるとき、加熱していくと化学反応が起き、大変食欲をそそる良い匂いと香りが家中に漂ってきます。メラノイジンという物質がこの「良い匂いと香り」のもとです。



























  • 板厚 1.6 mm(以下に表示した以外の製品のすべて)
  • 板厚 1.2 mm:アジア鍋
  • 板厚 2.0 mm:玉子焼き大、フライパン28cm、クレープパン26cm
  • 板厚 2.3 mm:ステーキパン
  • 板厚 3.0 mm:天ぷら鍋S(20cm)、M(24cm)
  • 板厚 3.2 mm:餃子鍋、厚板フライパン24cm、26cm、28cm


  • 下記以外のアイテムは木製(ウレタン塗装)
  • 「天ぷら鍋、餃子鍋、両手の中華鍋」、及び北京鍋、ステーキパンのサブハンドル:鉄製

Made in JAPAN





〒270-1403 千葉県白井市河原子 261


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