Arnest Niigata Prefecture eN Rust-Resistant Wok Assistant Made in Japan · Coating-Free Natural Non-Stick · Gets Better with Use

This eN wok from Arnest, Japan, is crafted with traditional Japanese Tsubame-Sanjo artistry. The wok body undergoes nitriding and iron oxide treatment, forming a natural fiber pattern that provides rust resistance and durability. The specially processed surface of the iron wok features a fiber pattern design, which effectively reduces sticking and burning, while maintaining the natural non-stick properties of an uncoated pan. It is available in two sizes: 30cm deep and 28cm deep.

Why is it worth noting?

Compared to ordinary non-stick pans that rely on chemical coatings which can easily peel off after prolonged high-temperature use, this iron wok is completely uncoated. It allows direct use of metal and wooden spatulas without concerns about coating detachment and health risks. The specially designed embossed bottom reduces sticking and burning. Additionally, it is as lightweight as a non-stick pan yet boasts excellent thermal conductivity. With proper care, it can be used for many years, making it a reliable kitchen essential that improves with use.

Product Features

• Co-produced with Japan's largest iron wok manufacturer in Tsubame-Sanjo
  
• Special embossed bottom reduces sticking and burning
• Passes Japanese inspection standards and contains no toxic chemical coatings
• With proper care, it can be used for many years
• Lightweight like a non-stick pan, yet has excellent thermal conductivity
• Suitable for pan-frying, stir-frying, searing, braising, deep-frying, and tossing, creating authentic wok hei
• Suitable for open flame or induction cooktops

Comparison of Two Sizes

How to choose between the two?

The 30cm deep type has a deeper interior and larger capacity, suitable for families who frequently cook large portions of fried rice, hot pot dishes, or need to stir-fry a lot of ingredients over high heat. The 28cm deep type is lighter and more flexible to handle, suitable for daily stir-frying, single individuals, or small families, and also convenient for female users to perform techniques like tossing.

Important Notes for Iron Woks (Must Read Before Purchase)

• If a specific point of the wok is heated intensely for a prolonged period, it may cause discoloration on the surface and bottom of the wok.
• If a hard object (such as a steel wool scourer) is used to scrape the same spot for a prolonged period, it may cause discoloration.
• After multiple cooking sessions, the iron wok will gradually darken.
• The above are characteristics of iron woks, and this situation will occur regardless of the country of manufacture. Discoloration does not affect health, and Arnest iron woks have passed Japanese safety tests.
• If you cannot accept discoloration, it is recommended not to purchase this product.

First Use (Seasoning)

1. Thoroughly clean the surface with dish soap, then wipe dry.
2. Heat over medium heat for about 2 minutes (use low heat for induction cooktops).
3. Turn off the heat and let the wok cool naturally until it can be touched by hand.
4. Pour about half a cup of cooking oil, covering the entire bottom.
5. Heat over low heat for about 3 minutes, then discard the oil.
6. Turn off the heat and let the wok cool down for a while. Finally, wipe the interior evenly with kitchen paper to incorporate the oil.

Normal Use

1. Heat over medium heat for about 2 minutes (use low heat for induction cooktops), then turn off the heat.
2. Add an appropriate amount of oil to cover the bottom, then heat until it starts to smoke.
3. Pour out the oil, then you can start cooking normally (always cook with oil).

Cleaning and Maintenance

• Avoid using dish soap.
• After cooking, clean immediately with hot water (you can use a brush, sponge, or steel wool).
• If severely burnt or stuck to the bottom, pour in hot water, bring to a boil, then clean with a brush.
• After cleaning, dry thoroughly as soon as possible and apply a thin layer of oil to prevent rust and sticking.
• If rusted, use a brush or sponge with abrasive cleaner to remove rust, then clean with water, dry thoroughly, and apply oil.
• Remove food from the wok as soon as possible after cooking to reduce the chance of rust.

Suitable for these people

• Families who frequently cook for many people and need a larger capacity pot can choose the 30cm deep type.
• Users who seek lightweight and easy-to-handle cookware for daily stir-frying will find the 28cm deep type more convenient.
• Cooking enthusiasts who prefer truly uncoated and naturally non-stick physical effects.
• Chinese cuisine lovers who enjoy high-heat stir-frying and crave "wok hei".
• Users willing to invest time in seasoning and maintaining the wok, and enjoy the process of an iron wok becoming better with use.
• Families who use both induction cooktops and open flames and need highly compatible cookware.
• Pragmatic users who can accept the natural discoloration of an iron wok and do not expect the surface to always look brand new.

Nitrided Iron Layer + Iron Oxide Layer vs. Coating Protection Technology

Q&A

Q: Is discoloration of the iron wok normal? Will it affect health?
A: The official statement explicitly says that discoloration is a normal characteristic of iron woks, and this situation will occur regardless of the country of manufacture. It will not affect health, and Arnest iron woks have passed Japanese safety tests.

Q: Can this iron wok be cleaned with a steel scrubber?
A: Yes, the iron wok has no chemical coating, so you can use a brush, sponge, or steel scrubber for cleaning. If there is severe burning or sticking, it is recommended to boil with hot water before scrubbing.

Q: If I've never used an iron wok before, is this one suitable for me?
A: The official advice specifically warns people who rarely or never used an iron wok to carefully read the precautions first. Understand that iron woks concentrate heat, discolor, and require seasoning before deciding to purchase.

Q: Can I put it away immediately after use?
A: It is not recommended. After cleaning and drying, a thin layer of cooking oil should be applied before storage to effectively prevent rust and maintain its non-stick properties.

Q: How should I choose between the 30cm and 28cm models?
A: If you frequently cook large portions or enjoy high-heat stir-frying with many ingredients, the 30cm deep type is recommended. If you prefer a lightweight and easy-to-handle wok for daily small-portion cooking, the 28cm deep type will be more convenient.