Highly complex manual production. For the mould, an exact pattern of the end product is created, around which a layer of sand is pressed, which then takes on the desired shape for the wok. Iron is then poured into the mould at a temperature of up to 1500°C - a process that requires the utmost concentration and a great deal of experience, because it is essential to avoid air bubbles entering the cast iron. Once the iron has cooled and dried, the mould is removed. Any residual sand must then be carefully cleared away and the final product is thoroughly buffed to eliminate any metal splinters on the surface. This leaves a slightly rough surface, which allows oil to penetrate the surface structure during the cooking process, creating a lipid protective membrane that protects the wok from burning.
Cast Iron Japanese Wok Iwachu L
Iwachu
SKU
2988
Yoshi En has recently grown out of Sunday Natural to become an independent premium tea store. As part of this transition, some products may still be shipped in Sunday Natural packaging.
Cast iron wok by traditional manufacturer, Iwachu of Iwate, Japan. Iron-permeable surface to enrich food with iron during preparation. 37cm diameter.
Note
This wok is only suitable for use with a gas cooker or open fire due to the rounded bottom.
| Type | Nanbu Tekki Cast Iron Wok |
| Origin | Morioka, Iwate Prefecture, Japan |
| Studio/Artist | Iwachu |
| Dimensions in cm | Ø37cm x 10cm |
| Weight | 4.8kg |
| Material | Cast iron |
| Coating | Iron-permeable silicone coating for rust protection (Kuro-yakitsuke technique 黒焼付仕上げ) |
| Stove compatibility | Suitable for gas cooker and open flame |
| Stamp | Iwachu stamp |
In stock
Wok 中華鍋
Cast-iron wok pans have a rich history and are believed to be the oldest version of the wok, used in China since the Han period (206 BC - 220 AD). In Japan, woks are called "Chinese pans" (Chukanabe, 中華鍋) and are used for a variety of Japanese, Chinese and Southeast Asian-inspired dishes. The material is not only extremely robust, but also has an outstanding heat storage capacity, which ensures that the pans do not experience major temperature fluctuations when heated. Particularly in authentic Chinese cuisine, very high temperatures are sometimes required to enhance the flavours in the dishes; this cannot be imitated with ordinary pans. These aromas are achieved only with wok pans, which in Cantonese is described as Wok Hei (鑊氣). In addition, the cast iron enriches the dishes with iron, especially iron(II), which is particularly bioavailable; in tests of various dishes, the Japanese Nanbu-Tekki Association found up to double the amount of iron compared to preparation in stainless steel pans. Depending on the nature of the handles, woks are roughly divided into Peking woks, which have an elongated handle on one side similar to western pans, and Canton woks, which have rounded handles on both sides. Iwachu woks fall into the latter category and can therefore be handled on both sides.
Nanbu Tekki 南部鉄器
The origins of Nanbu Tekki, or Nanbu ironware, can be traced back to the mid-17th century, when the Nanbu samurai clan were in need of Buddhist altars, bells and chagama teapots to furnish their newly built castle in Morioka, Iwate Prefecture. Skilled metal casters were therefore invited from across the country to contribute to this effort. Although the name Nanbu is written in kanji as "southern region", the clan ruled in the north of Japan, where materials needed for ironwork were naturally abundant. The highly durable Nanbu Tekki is widely considered to be the best metalwork in Japan and makes beloved heirlooms — particularly cast iron kettles, or tetsubin, which are also highly sought after by collectors around the world. In 1975, Nanbu Tekki was designated the first certified Traditional Craft of Japan. The name Nanbu Tekki refers exclusively to cast iron products made in the cities of Morioka and Oshu.
