October 6, 2025

How to Care for Your Japanese Nitrided Carbon Steel Pan

The more you use a Japanese Nitrided Carbon Steel Pan, the better it becomes - absorbing oil, enhancing flavour, and resisting sticking. Even rust or burns can be restored with care, making it a tool to renew, not replace.

With regular use and care, a Japanese Nitrided Carbon Steel Pan builds a natural seasoning, becoming smoother, more durable, and lasting for years.

The Advantages of a Japanese Nitrided Carbon Steel Pan

Exceptional Heat Conductivity

A Japanese Nitrided Carbon Steel Pan heats quickly and holds its warmth, making stir-fries crisp and grilled dishes richly savoury. Flavours concentrate beautifully in a short time, bringing out the best in every ingredient.

A Frying Pan for Life

Even if rust or burns appear, a Japanese Nitrided Carbon Steel Pan can be restored through simple re-seasoning, ensuring it serves you faithfully for many years.

Resistant to Scratches

Tougher than fluororesin-coated pans, a Japanese Nitrided Carbon Steel Pan welcomes metal utensils like ladles and turners without fear of damage.

Important - How to Begin Using Your Pan

Season at home before use

Due to manufacturing, the inner surface may have fine dirt.
When using for the first time, please wash thoroughly with a sponge and detergent. Then wipe off water and heat it to dry the pan completely.

Next, season it with oil following the care instructions below.
These steps should be done one after another without pauses.
Skipping this process may cause surface rust to appear.

How to Season your pan

Oil seasoning allows the surface to absorb oil, reducing sticking. Do this before first use and again after removing rust or burnt residue.

1. Warm the pan over medium heat for 2-3 minutes until all moisture has evaporated.

2. Turn off the heat and pour in a generous amount of oil (about ½ to 1 cup).

3. Heat gently over low heat for about 3 minutes - this step is essential for building the protective oil layer.

4. Turn off the heat and carefully pour the excess oil back into an oil pot or container.

5. Using a paper towel, gently wipe the surface to spread the oil evenly. (Take care - the pan will be hot.)

Watch the oil seasoning process in a video.

Things to do before cooking.

Before Cooking: Oil Returning

Skilled cooks in Japan always begin with a simple step known as oil returning. By lightly coating the surface with oil before cooking, the pan heats evenly and food is less likely to stick. A small ritual, repeated each time, that keeps your Nitrided Carbon Steel Pan at its best.

1.Heat over medium heat.

2. Add about 3 tablespoons of oil and heat gently on low for 3 minutes, allowing the oil to blend into the pan.

3. Turn off the heat and pour the excess oil back into an oil pot or container. (Wipe away any oil left on the edges.)

4. Add just ½ to 1 teaspoon of oil, and your pan is ready for cooking.

Watch the oil returning process in a video.

Tips for Cooking with a Japanese Nitrided Carbon Steel Pan

Heat the pan well before cooking.
If the pan isn’t fully heated, ingredients may stick. Always allow the center to warm thoroughly before adding food.

Use a little extra oil at first.
In the early stages, the surface is still developing its seasoning. Cooking with slightly more oil helps prevent sticking and allows the pan to grow naturally non-stick over time.

Serve promptly once cooked.
Don’t leave food sitting in the pan. Transfer it to a plate as soon as it’s ready to keep flavours fresh and avoid sticking.

Once the dish is ready, transfer it to a plate right away.

The Right Way to Care for a Nitrided Carbon Steel Pan

While the pan is still warm, rinse with hot water and clean gently using a scrub brush or bamboo whisk. Do not wash a Nitrided Carbon Steel Pan with detergent. Detergent removes the seasoned oil layer, leaving the surface more vulnerable to sticking, burning, and rust.

1. While the pan is still warm, rinse with hot water and clean gently using a scrub brush or bamboo whisk.

2. Wipe away any moisture, then heat the pan over medium heat until it is completely dry. (Even a little water can cause rust, so take care.)

3. While the pan is still hot, use a paper towel to gently rub a thin layer of oil into the inside. (Take care - it will be hot.)

Please wash without using detergent. Detergent strips away the seasoned oil, leaving the pan more vulnerable to rust.

*If you accidentally use detergent, dry the pan thoroughly over medium heat, then re-season with oil to restore its protective layer.

When the surface paint peels off.

The coating on a Japanese Nitrided Carbon Steel Pan is only a temporary layer to protect it from rust before use. With cooking, it will naturally peel away. This is not a defect - simply continue using and seasoning the pan as it develops its own protective layer.