How to Care for Iwachu Cast Iron

Iwachu Cast Iron Care Guide

This guide covers both Cookware (Pans, Pots) and Iron Kettle (Tetsubin). Please follow "For First-Time Use" instructions for all Iwachu cast iron products, then refer to your specific product section below.

Discover simple steps to keep your Iwachu cast iron performing beautifully for generations. Proper care enhances its natural nonstick surface and heirloom quality.

 

For First-Time Use (All Products)

  • Please inspect the product before using it.
  • Make sure there are no cracks, loose parts, or other defects that could cause injury. If you notice any damage, please contact us before use.
  • Small pinholes, dents, or slight variations in colour may occur as a result of the manufacturing process, but each item is carefully inspected to meet our quality standards.
  • These do not affect performance. You can use your product with confidence.

 

 

Cookware

How to Use (For Grilling or Frying)

Before first use, wash the pan thoroughly with hot water.

Next, heat it briefly until the moisture evaporates, then coat the surface with a thin layer of cooking oil. Sauté some vegetable scraps to help the oil absorb into the surface evenly before regular use.

 

Handling Precautions

  • Do not cool the cookware rapidly or drop it. Sudden temperature changes or impact may cause cracks or breakage.
  • The body, handle, and lid can become extremely hot during cooking. Always use oven mitts or pot holders to avoid burns.
  • Do not use in a microwave.
  • Not suitable for dishwashers or dryers.
  • Iron may react with tannins in certain foods, resulting in dark discolouration. This is harmless, but transfer food to a separate dish promptly after cooking.

 

If the Inside Surface Becomes Rusty

Rust on cast iron is not harmful to your health. If it bothers you, scrub the rust off with a brush or scrubber, then apply a thin coat of cooking oil.

Heat and sauté vegetable scraps again to help restore the seasoning layer.

 

Important Safety Notes for Deep-Frying

  • When deep-frying, the amount of oil should not exceed one-third of the cookware's capacity.
  • Do not heat oil above 200°C (392°F), as it may cause a fire hazard.
  • Do not cover with a lid while heating oil; excessive pressure and temperature may cause ignition.
  • Do not use IH/induction cooktops for deep-frying or tempura. Please use a gas stove for this type of cooking.

 

 

Iron Kettle (Tetsubin)

For First-Time Use

  • Please inspect the product before using it.
  • Make sure there are no cracks, loose parts, or other defects that could cause injury. If you notice any damage, please contact us before use.
  • Small pinholes, dents, or slight variations in colour may occur as a result of the manufacturing process, but each item is carefully inspected to meet our quality standards.
  • These do not affect performance. You can use your product with confidence.

 

Breaking-In Process

  • Rinse the body lightly, fill with water to 80% capacity, and bring to a boil over medium heat.
  • Discard the water. Repeat 2-3 times. *Be careful not to boil dry.
  • Initially, water may appear cloudy due to metallic residue. Repeat until the boiled water runs clear.
  • *Boiling over low heat causes cloudiness. Use medium heat for breaking-in.

 

After Each Use

  • Empty all the water from the kettle completely.
  • Transfer remaining hot water to another container. Do not leave water inside.
  • *Leaving water inside causes rust and cloudy water.
  • Dry thoroughly with the lid removed using residual heat or gentle heating.
  • *Never touch the inside surface with hands.
  • *Red spots appear first, then white scale forms. Never scrub this off. The scale keeps water clear and improves the taste.
  • *Iron rust is harmless to health.

 

If Water Becomes Cloudy with Rust or Has Odor

  • Brew sencha tea: Rinse lightly, fill 80% with water, add 1 teaspoon of sencha in a tea bag, simmer from cold water for 30 minutes.
  • This uses tannins in sencha to neutralize metallic residue via chemical reaction.
  • Water may have slight colour afterwards, but once cloudiness and metallic taste disappear, it's ready. Colour fades with use.
  • *Be careful not to boil dry.
  • *Prevent boil-over by offsetting lid to release steam and using medium-low heat.