Nobuho Miya Cast Iron Pan

Description from Nalata Nalata

I am a Cast Iron Pan. You don’t need to be big and bulky to cook in a traditional way. I’m sleek, thin, versatile and I can do everything that my forefathers could do.

I’ve always preferred to cook using cast iron because of its superior heat retention and even heating surface, but often found traditional cast iron pans to be a little bulky and heavy. This lightweight pan appealed to me because of its contemporary streamlined shape without sacrificing the performance expected from such a versatile material. The pan can be used on any heat source, from a grill to a campfire, but pre-seasoning is recommended for a smooth finish that resists sticking and rust.

Cast Iron Pan was curated by Stevenson Aung.

• Made in Iwate, Japan
• Hand washing is recommended
• Recommended to wash pan in hot water after each use and dry the pan completely
• Avoid splashing cold water onto a hot pan to prevent warping over time
• Never submerge in water for long periods of time
• Wooden cooking utensils are recommended to prevent scratching