Arnest
Made in Japan: Arnest Tsubame-Sanjo, Niigata Prefecture Rust-Resistant Uncoated Iron Wok (B3857)
Price:
£88.80
Product details
Description
Made in Japan: Arnest Niigata Tsubame-Sanjo Rust-Resistant Uncoated Iron Wok (B3857)
✨ Premium ironware from Tsubame-Sanjo, Japan 🍳 Exclusive non-stick embossed base technology ✕ Non-toxic, zero chemical coating 💧 Rapid heating to unlock the ultimate "wok hei" (breath of the wok) for a cooking experience that only gets better with time
Price: £88.8 [Non-stick Embossed / Compatible with Open Flame & IH Induction · Improves with Use]
😩 The biggest fear with standard non-stick pans is the coating peeling off and ingesting harmful chemicals. Traditional iron woks are heavy as bricks, prone to sticking, burning, and rusting, making them difficult to maintain!
❌ Most iron woks on the market are heavy and difficult to toss, rust easily without special surface treatment, and require tedious maintenance. Non-stick pans have a short lifespan and lack the rich, fragrant "wok hei" of high-heat Japanese stir-frying.
✨ Introducing the breakthrough "black technology" iron wok from Arnest, a prestigious name from the Japanese metalcraft hub of Tsubame-Sanjo! The eN Rust-Resistant Uncoated Iron Wok offers rapid heat conductivity, a lightweight design for easy tossing, and a premium Japanese culinary experience that gets smoother the more you use it!
🔥 Developed in collaboration with Japan's largest iron wok manufacturer, it features exclusive "embossed non-stick technology ✕ high-conductivity lightweight iron"! With no toxic chemical coatings and compatibility with both open flames and IH induction cooktops, it solves all problems related to sticking, burning, coating degradation, heavy weight, and rusting!
🎒 Perfect for:
• 🍳 Home chefs who pursue the ultimate "wok hei."
• 🌿 Health-conscious individuals who avoid chemical coatings.
• 🏋️ Those who find traditional iron woks too heavy and want the lightweight feel of a non-stick pan.
• ⏳ Those seeking a durable, high-quality pan that will last for years with proper care.
💡 First-time use (Seasoning) and care guide:
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First-time Seasoning: Clean thoroughly with dish soap and wipe dry ➔ Heat over medium heat for about 2 minutes (low heat for IH) and let cool naturally ➔ Pour in half a cup of cooking oil to cover the base, heat over low heat for 3 minutes, then discard the oil ➔ After cooling naturally, use a paper towel to wipe the interior evenly to season the pan.
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Daily Cleaning & Maintenance: Avoid using dish soap; scrub with hot water immediately after cooking. Dry thoroughly after washing and apply a thin layer of oil to prevent rust and maintain non-stick performance.
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