Choosing Tools That Last
It's been a year since I bought this iron frying pan.
From quick stir-fries on weekdays to hearty grilled dishes on holidays, this iron frying pan from "Nokaji Yamago," crafted by a blacksmith in Sanjo, Niigata, has gently accompanied me through all sorts of kitchen tasks.
It's thin and lightly made, so it doesn't have the heavy feeling often associated with iron frying pans, making it wonderfully easy to handle with one hand. It's reassuring that even women can pick it up with ease.
I used to use Teflon pans, but once the coating peeled, I always had to replace them. That's why I chose this iron frying pan, which can be used continuously. It's easy to pick up for daily use, and with proper care, it can last a lifetime. This sense of security has naturally led me to use it more often.
I've introduced it before, so please take a look if you like.
＞"Nokaji Yamago's Iron Frying Pan That Gets Better With Use" is here
＞"Travel Memories Made with an Iron Frying Pan" is here
After a Year of Use
Compared to a new one, I'm truly amazed at how much the appearance of a frying pan changes after a year of use. (Left: New, Right: 1 year of use)
The heat distribution is gentle, reliably bringing out the color and sweetness of ingredients. Slowly sautéing onions brings out their sweetness, and meat browns perfectly without getting burnt. The increasing sheen on the surface with each use makes cooking time feel more precious than usual.
Since it's not as thick as cast iron, it heats up quickly and is easy to handle. This "just right intermediate feeling" is perfect for everyday kitchen use.
While the sleek, hard appearance of a new pan is lovely, I find myself growing fond of the well-worn look of a used frying pan.
Care for a Long-Lasting Relationship
Nokaji Yamago frying pans come with a rust-preventative treatment, so initial seasoning isn't necessary. However, I've found that a little daily care has kept mine pleasant to use.
1. Transfer Food
After cooking, transfer food to a plate as soon as possible. Leaving it in the pan can intensify the iron smell and gradually discolor the surface.
2. Clean Dirt
While the pan is still warm, quickly remove any dirt with lukewarm water and a sponge or scrub brush. It's best not to use detergent or a dishwasher. Washing away the oil film can make it more prone to sticking and rusting.
3. Dry Thoroughly
After washing, wipe it dry and heat it over low flame to evaporate any remaining moisture. Drying it thoroughly here is the secret to a long life with your iron frying pan.
4. Oil and Store
After turning off the heat, apply a thin layer of oil with a paper towel to the pan. This keeps it smooth and easy to use next time. I find it satisfying to feel the oil film gradually developing with each use.
What might seem like a chore at first has gradually become enjoyable. When I oil the pan and put it back on the shelf, the kitchen is tidied, and I feel like the day is finally over. For me, it's become a small "end-of-day ritual."
The Joy of Tools That Grow With You
An iron frying pan isn't a "finished product" but rather a tool that grows with each use.
Using it for a year made me realize this anew.
While its brand-new, shiny black appearance is refreshing, witnessing the changes—how the oil seasons it, the sheen increases, and it becomes less prone to sticking—is genuinely enjoyable. Even tiny scratches and burn marks begin to look like evidence of countless meals, which is不思議です。
Every time I stand in the kitchen, gazing at the frying pan as its appearance subtly changes, I realize it's not just a cooking utensil, but a "companion" that walks with me through daily life. I'm excited just thinking about how it will continue to evolve in the future.
I've been invited to go camping, and I'm thinking of bringing my prized frying pan. Just imagining cooking with this pan by the campfire at night makes my heart flutter a little.
