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.

リバーライトが
なぜ鉄（鋼板）にこだわるのか
なぜフライパンは鉄（鋼板）がいいのか

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。

 

 

 

 

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

Caution

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.

170–180°C.

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.

DO NOT

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.

Caution

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
http://www.riverlight.co.jp

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

 

取扱説明書

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

“ご注意”

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。

“夢の鉄フライパン”

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。

“極シリーズ・フライパンの特長”

“表面の色むらについて”

“極フライパンを上手に使うために”

最初に使う前の準備…「油ならし」

毎回使う前の準備…「油返し」

使い終わったら

フライパンのお手入れ

美味しい「焼き物」「炒め物」「揚げ物」

料理を作る決定的なポイントは？

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。

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。

注意

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。

調理した材料が黒っぽい色になる場合があります。

ご使用中にフライパンの色が変化する場合があります。

品質表示

Made in JAPAN