A creation of artist and cast iron forger Nobuho Miya, the Nambu cast iron pan is a modern expression of traditional technique and material dating back to the 17th century. Nobuho Miya is a third generation master craftsman. With sculptural work on display worldwide, Miya's Nambu pans are strikingly graceful in their simplicity. A special grade iron makes this pan conduct and distribute heat more efficiently than standard cast iron. The blackened surfaces of the Nambu Tekki pans are made from a mixture of vinegar, tea tannins, fruit juices, and raw natural lacquer which are fired onto the iron surfaces. The blackening process is called O-Ha-Guro' and creates a rust resistant surface and a foundation for seasoning. Perfect for browning, searing and frying on the stovetop as well as baking in the oven. This pan transfers beautifully to the dinner table, making it an all-in-one vessel.
small: 6x 7.5x 1.75"
medium 7.5x 9.5x 1.75"
large: 10x 13x 2"
Pre-seasoned cast iron. Read more about enameled cast iron in our journal.
CARE & USE
IH / gas / ovens. Treat and season as you would any cast iron pan. Seasoning may fleck off through time, but is completely food safe and normal. The eventual patina of traditional Japanese cast iron pans is an uneven silvery grey finish, which we find quite alluring, We recommend cleaning with coarse salt and oil while the pan is still warm to kill bacteria and scour off food particles. Finish with a natural fiber brush under hot running water if needed and dry immediately for storage.