Japan Arnest Niigata Prefecture eN Rustproof Wok神器 (All-Purpose Wok Tool) · Uncoated Natural Non-Stick · Gets Better with Use [Orders close every Monday, arrives approximately 14 days after closing]

This eN wok from Arnest, Japan, is a masterful collaboration with Japan's largest iron wok manufacturer in Tsubame-Sanjo. It utilizes a unique patented Physical Protection Technology (IPC) to enhance durability and rust resistance. The iron wok surface is specially processed with a fibrous texture design, effectively reducing sticking and scorching, while maintaining the natural non-stick properties of an uncoated pan. It is available in two sizes: 30cm deep and 28cm deep.

Why it's worth noting?

Unlike general non-stick pans that rely on chemical coatings which can peel off with long-term high-temperature use, this iron wok is completely uncoated. It can be used directly with metal and wooden spatulas, eliminating concerns about coating flaking and health risks. The specially designed embossed bottom reduces sticking and burning. Despite being as lightweight as an easy-to-clean wok, it boasts excellent thermal conductivity. With proper care, it can last for many years, becoming a more proficient cooking tool the more it's used.

Product Features

• Jointly created with Japan's largest iron wok manufacturer in Tsubame-Sanjo
• Utilizes a unique patented Physical Protection Technology (IPC) to enhance durability and rust resistance
• Special embossed bottom reduces sticking and burning
• Passed Japanese inspection standards and contains no toxic chemical coatings
• With proper care, it can be used for many years
• As lightweight as an easy-to-clean wok, with excellent thermal conductivity
• Suitable for frying, stir-frying, searing, braising, deep-frying, and tossing, providing excellent wok hei
• Suitable for open flame or IH induction cooktops

Comparison of two size specifications

Which one to choose?

The 30cm deep type has a deeper interior and a relatively larger capacity, making it suitable for families who frequently cook large portions of fried rice, hot pot dishes, or need to stir-fry a large amount of ingredients over high heat. The 28cm deep type is lighter and more flexible to operate, suitable for daily quick stir-fries, singles or small families, and also convenient for female users to perform techniques like tossing the wok.

Iron Wok Precautions (Must read before purchasing)

• If a specific point on the wok is heated intensely for a long time, the wok surface and bottom may discolor.
• If a hard object (such as a steel scourer) is used to scrape the same spot for a long time, discoloration may occur.
• After multiple cooking sessions, the iron wok will gradually darken in color.
• All of the above are characteristics of iron woks, and 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. First, thoroughly clean the surface with dish soap, then dry it.
2. Heat over medium heat for about 2 minutes (use low heat for IH induction cooktops).
3. Turn off the heat and let the wok cool naturally until it can be touched by hand.
4. Pour in about half a cup of cooking oil, covering the entire bottom.
5. Heat over low heat for about 3 minutes, then pour out the oil.
6. Turn off the heat and let the wok cool naturally for a while. Finally, wipe the inside evenly with a kitchen towel to incorporate the oil.

Normal Use

1. First, heat over medium heat for about 2 minutes (use low heat for IH induction cooktops), then turn off the heat.
2. Add an appropriate amount of oil to cover the bottom, then heat again until it starts to smoke.
3. After pouring out the oil, you can begin normal cooking (always use oil for cooking).

Cleaning and Maintenance

• Avoid using dish soap.
• Clean immediately after cooking with hot water (brushes, sponges, or steel wool can be used).
• For severe burning and sticking, pour hot water into the wok, 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 rust appears, use a brush or sponge with abrasive to clean the rust, then clean with water, dry thoroughly, and 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 large portions and need a larger capacity pot can choose the 30cm deep type.
• Users who seek lightness and ease of handling for daily quick stir-fries are suitable for the 28cm deep type.
• Cooking enthusiasts who pursue a truly uncoated, natural physical non-stick effect.
• Lovers of Chinese cuisine who enjoy high-heat stir-frying and value wok hei.
• Users who are willing to spend time seasoning and maintaining the wok, enjoying the process of an iron wok becoming more proficient with use.
• Families who use both IH induction cooktops or open flame stoves and need highly compatible cookware.
• Pragmatists who can accept the natural discoloration of an iron wok and do not seek a perpetually new wok surface.

Q&A

Q: Is it normal for an iron wok to discolor? Does it affect health?
A: The official statement clearly indicates that discoloration is a normal characteristic of iron woks, and this phenomenon occurs regardless of the country of manufacture. It does not affect health, and Arnest iron woks have passed Japanese safety tests.

Q: Can I use a steel brush to clean this iron wok?
A: Yes, iron woks do not have a chemical coating, so you can use a brush, sponge, or steel wool for cleaning. If there is severe burning and sticking, it is recommended to boil water in the wok first before scrubbing.

Q: If I've never used an iron wok before, is this one suitable for me?
A: The official statement specifically reminds those who have rarely or never used an iron wok to read the precautions carefully and understand the characteristics of iron woks, such as concentrated heating leading to discoloration and the need for seasoning and maintenance, before deciding to purchase.

Q: Can I store it directly after use?
A: It is not recommended. After cleaning and drying, you should apply a thin layer of cooking oil before storing it. This effectively prevents rust and maintains its non-stick properties.

Q: How should I choose between the 30cm and 28cm sizes?
A: If you frequently cook large portions or enjoy stir-frying a lot of ingredients over high heat, the 30cm deep type is recommended. If you prefer lightness and ease of handling for daily small-portion cooking, the 28cm deep type will be more convenient.