Yoshikawa Cook-Pal Titanium Wok 36cm Made in Japan

JAPANESE CARBON STEEL COOKWARE

SECTION 1: INTRODUCTION

The Japanese carbon steel frypan and wok are expertly crafted to provide superior performance and durability. This high-quality cookware is forged for both amateur and professional chefs, making them a must-have for everyone.

To ensure that you get the most out of your new cookware, we have put together this instruction manual below. It includes important information about seasoning, cleaning and caring for your new cookware to allow it to last for years to come.

Please read through this manual before using your new Japanese carbon steel cookware, and feel free to contact us if you have any questions or concerns.

This user guide applies to all carbon steel cookware, including, wok, frypans, pots and deep fryer.

SECTION 2: NITRIDED AND NON-NITRIDED CARBON STEEL COOKWARE

Uncle Buffalo offers two types of carbon steel cookware, both nitrided and non-nitrided.

The difference between nitrided and non-nitrided carbon steel cookware is that nitrided cookware has a harder and more durable surface than non-nitrided cookware. Nitrided carbon steel cookware is also more resistant to corrosion and rust than non-nitrided cookware. It is important to distinguish between nitrided and non-nitrided cookware since the method of seasoning is different for both.

Our Nitrided cookware includes Yoshikawa Cook-pal, Yoshikawa K&S and Riverlight. Our Non-nitrided cookware includes Yoshikawa GOGI.

How to season your new nitrided cookware before first use?

1. Wash the inner and outer surfaces of your cookware with warm water and mild dish soap. Make sure to dry it thoroughly.
2. Pour in enough oil to fill up about 1/3 of your cookware's capacity.
3. Heat it on low heat for about 5 minutes.
4. While heating the cookware, tilt it around so that the entire surface is coated with oil.
5. Turn off the heat and pour the oil back into a suitable container.
6. Use paper towels to spread the oil that remains in the cookware thoroughly around its inner surface.
7. Your cookware is ready for use.

2.2 How to season your new non-nitrided cookware before first use?

The surface of this cookware is coated with a clear lacquer to prevent it from rusting. Before using it for the first time you need to remove the lacquer. 

1. Wipe the interior surface of the cookware with a cloth.
2. Put it on the gas stove and bake it on high heat. The colour of the cookware surface gradually changes from where the flame hits. Continue heating by tilting the cookware little by little so that the entire inner surface changes colour.
3. Turn off the heat and let the cookware cool naturally.
4. Wash the cookware with a sponge and wipe it dry.
5. Heat the cookware again. Add a little more cooking oil than usual to fry some vegetables. Move the vegetables well so that the oil is absorbed onto the cookware.
6. Turn off the heat, Let the cookware cool down. Remove the vegetables. Wipe off the excess oil with paper towels. The baking process is complete.

Note: Since the lacquer used in the cookware complies with the Food Sanitation Law, even if the lacquer remains, it will not pose any harm to the human body.

SECTION 3: ROUTINE OIL CONDITIONING

A well-seasoned Japanese carbon steel cookware will last for ages, but well-conditioned cookware will last for decades. In this section, we will explain how to complete routine oil conditioning for your cookware.

This process is always carried out by professional and skilled amateur chefs before every cooking.

How to condition your nitrided and non-nitrided cookware?

1. Heat the cookware on medium heat. Add a sufficient amount of oil (about one ladle full) of oil into it. 
2. Tilt the cookware around to coat the entire interior surface with oil.
3. Once the oil has heated up and sufficiently acclimatised to the surface, pour the oil to its oil pot.
4. The cookware is ready for use.

SECTION 4: CLEANING

To ensure the longevity of your cookware, it is important to clean it after each use. Here is a step by step guide, including the dos and don’ts.

1. Wash the cookware with warm water, you can use a wok brush or sponge to lightly brush it.
2. Dry it thoroughly using a soft cloth or kitchen towel.
3. Instead of wiping it dry, you can heat it up over low heat.
4. Apply a thin layer of oil on the interior surface of the cookware before storing it away.

Note: It is important to avoid using dish soap when cleaning your cookware. This can remove the acclimatised oil membrane. If you do need to use soap, be sure to apply a thin layer of oil on the interior surface of the cookware after washing.

SECTION 5: FAQ, TIPS & TRICKS

Your new Japanese carbon steel cookware is versatile and can be used to cook a wide variety of dishes. Here are some tips for getting the best results:

1. Stewing, Steaming and Boiling:

Hot water used for stewing, steaming or boiling will remove parts of the cookware's acclimatised oil membrane. After washing, dry the cookware thoroughly and apply a thin layer of oil on the interior surface of the cookware.

1. If you burnt your food :

Add hot water to your cookware, and bring it to a boil. This will loosen the burned food. Use a wok brush or kitchen sponge to remove the final pieces.

1. Yellowish colour spots on the cookware surface:

Always use a high smoke points oil, such as canola oil, peanut oil and corn oil for cooking. Using a low smoking point oil with high heat will cause the oil to burn and leave yellowish marks on the cookware. When this happens, continue cooking using high smoke point oil. Your cookware will return to normal gradually.

1. Ingredients turn blackish:

This is common especially when cooking food such as burdock root, lotus root and eggplants. This is because some food absorbs a lot of iron. This blackish colour has no effect on taste nor does it pose any sort of harm if consumed.

1. Blackish colour on cookware surface:

Sometimes you may find the cookware surface is blackish when you wipe it, this is normal oxidation. When this happens, just clean it with water and season it again.

1. White patches 

Cooking acidic foods, such as tomatoes or citrus for an extended period of time, will sometimes cause the cookware surface to change to a whitish colour. It is perfectly safe to continue using the cookware. It will return to its normal condition gradually. 

1. Pitting

This happens as a result of having insufficient oil layers on the cookware surface or the cookware used for storing food.
To prevent this from happening, always apply a layer of oil on the cookware surface after cleaning. If pits have already developed, you can re-season your cookware and start using it again.

REMEMBER: 

• Do not use your carbon steel cookware for storing food.
• Do not wash it in a dishwasher. 
• Do not use it in the microwave oven or oven.
• Always use medium or medium-high heat on your carbon steel cookware. When your oil or cookware is smoking, it means the temperature is far too high.
• There will always be marks and patterns on your cookware once it is put to use.
• With proper care, your new cookware will provide delicious meals for years to come.