River Light Sartén wok 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.
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
Made in JAPAN