The method of care differs depending on the material and finish of the frying pan. To get the most out of your Fujita Kinzoku iron frying pan, be sure to take care of it on a regular basis. Your iron frying pan will respond to your skills to the extent that you take good care of it.
How to care for your iron frying pan
Iron frying pans are prone to scorching and rusting due to the nature of the material. However, with a little care and forethought before and after use, you will be able to use your frying pan longer than with any other material.
Tips for care of iron frying pans
- For clear baking coated iron pans, "oil seasoning" before the first use.
- Oil rinse" before use until the oil is absorbed into the pan.
- Preheat the pan thoroughly before cooking.
- Do not leave food in the pan after cooking.
- Do not wash with detergent and do not use a dishwasher (washing and drying).
- After washing, drain off the water and quickly apply oil.
- For stains that cannot be removed...
For clear baking coated iron pans,
"oil seasoning" before the first use.
Clear baking finish is a surface treatment to prevent rusting only until the pan is delivered to the customer.
By "oil tempering," this coating is removed and at the same time, oil is absorbed into the iron frying pan, making it resistant to scorching and rusting. This is because the oxide film on the surface of the iron frying pan has many small holes in it, and oil penetrates these holes to form a thin film of oil on the surface of the iron frying pan.
Oil Preparation Method
- Heat a frying pan over medium heat.
- After a faint white smoke begins to appear, add about 0.5 to 1 cup of oil and turn the pan slowly until the oil is spread over the entire surface.
- When the whole pan turns blackish, it is a sign that the paint has peeled off.
- Turn off the heat, return the oil to the oil pot, and cool slowly on the stove top.
- When the pan is cool, wipe the inside of the pan with kitchen paper so that the oil is evenly absorbed.
As you can see, clear baked-on iron frying pans require a little more work before use. At the same time, however, you can enjoy the pleasure and attachment of raising an iron frying pan from scratch more than with any other frying pan made of other materials.
Oil rinsing" before use until the oil gets accustomed to the iron frying pan.
Hard tempered iron frying pans and clear baked-on coated iron frying pans that have undergone the "oil tempering" process should be "oiled" before cooking to prevent scorching. Once the oil is fully acclimated (after about one month of use), the need for "oiling" is no longer necessary.
How to oil the pan
- Heat a frying pan over medium heat for about 1 minute.
- 0.5～Add about 0.5 to 1 cup of oil and turn the pan to spread the oil over the entire surface.
- When the oil begins to shimmer, slowly turn the pan several times to spread the oil over the entire surface.
- Turn off the heat and return the oil to the oil pot.
Hard tempering is Fujita Kinzoku's proprietary process that makes the pan oil-accustomed from the start, "scorch-resistant" and "rust-resistant. When the customer receives the product, it can be quickly washed and used immediately.
Preheat the pan thoroughly before cooking.
It is important to preheat the iron frying pan sufficiently before adding food. A good rule of thumb for preheating is that a drop of water should form a ball and roll around in the pan.
Do not leave food in the pan after cooking.
After cooking, transfer the food to another container as soon as possible. Leaving food in the pan for a long time will cause it to smell like iron, and the oxide film on the surface of the pan will peel off, causing rust.
Do not wash with detergent and do not use a dishwasher (washing and drying).
While the pan is still warm, wash it in hot water without detergent using a scrubbing brush or a spatula. Using detergent will wash away the oil film, making the pan prone to scorching and rusting.
After washing, drain off the water and quickly apply oil.
After washing an iron frying pan, dry it over a flame and apply a thin coat of oil using kitchen paper. Be careful not to burn yourself as the frying pan is still hot.
For stains that cannot be removed.
Strong oil stains
You can use dishwashing detergent!
If you have a strong, persistent grease stain, you can wash the pan with a sponge dipped in dishwashing detergent. However, since the oil film will be removed, store the pan with a thin layer of oil after draining it off over a fire and "oil rinse" it before the next use.
Remove by soaking in hot water!
If scorching occurs, add hot water and let it boil for a while to soften the scorch before removing it with a scrubbing brush or scourer. After cleaning, drain off the water over a fire and apply a thin coat of oil.
Stubborn scorching or rust
If there are stubborn stains or rusts that cannot be removed by any means, remove them as if you are resetting the iron frying pan that you have grown up with. Iron is a tough material with no surface coating, so the oxide film will come back again and again.。
- Use a scrubbing detergent such as cleanser to scrub it off. Scuff marks will appear, but they are not a problem for use. At the same time, remove the oil film from the surface, rinse with water, and pat dry.
- Heat the entire pan over high heat.
- After the heat is cooled, polish it with a gold trowel or sandpaper (about 100-150 grit).
- Rinse with water again, wipe clean, and heat over high heat.
- When the pan is iridescent brown, turn off the heat and allow it to cool before "oiling" it.
Compared to Teflon or fluorine coated frying pans, iron frying pans have the impression that they are more difficult to handle, but as long as you follow the care instructions here, they should grow to be easier and easier to handle.
Compared to Teflon or fluorine-coated pans, which tend to scorch after a few years of use, iron frying pans have an overwhelmingly long service life, and the more you use them, the more resistant they become to scorching.