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Iwachu Skillets: Effortless Japanese Cast Iron

Posted on 05 August 2015

Cast iron is a known Good. Its even cooking surface, versatility and durability have made cast-iron pans into vital kitchen staples all around the world for hundreds of years. To usefully update such an old technology usually comes down to the details, and Iwachu skillets are a prime example. 

Nambu tekki (or nanbu tekki, depending on which part of the Internet you ask) is a traditional form of ironware, made in Morioka, Japan, for over 400 years. It is still used in simple, high-heat kitchen tools like kettles, griddles and bakeware. This type of ironware is made in a proprietary process resulting in a higher quality material, thinner wall thickness and a satisfying, slightly pebbled non-stick surface. That means you get a lighter weight cast-iron pan without sacrificing even heat or durability. Past their use of this credentialed construction, the key design feature in Iwachu skillets is subtle: their gentle sloping sides and unusually long cut-out handle dramatically improve ergonomics. 

Though they're called "omelette" pans, the graceful shallow shape is good for all kinds of sautes, sauces and bakes. That longer, subtly-curved handle allows better grip, cools faster than traditional handles, and is well angled for fancy wrist-flipping. Pre-seasoned and now available in two sizes, over at Hand-Eye Supply

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