Kondo Forged Fry Pan Deep 22cm

Iron Fry Pan

The workshop behind Kondo pans was established at the beginning of the Meiji period, originally crafting hand-forged farming tools for the local community. Rooted in traditional blacksmithing techniques, the makers built a reputation for durability and honest craftsmanship.

The transition to producing iron pans came in response to a request from a local housewife who was concerned about cooking with Teflon. In answer to her concerns, the workshop applied its generations of metalworking expertise to create naturally seasoned iron cookware—simple, safe, and built to last a lifetime.

The Kondo Forged Pan is expertly hammer-forged, giving it a distinctive rustic character while maintaining a beautifully refined form. Surprisingly lightweight for its strength, it retains heat exceptionally well, while the approximately 4.5cm depth makes tossing and turning ingredients effortless.

Designed with practicality in mind, the handle is comfortably proportioned - not too long, so it fits easily into the oven.

Every Kondo pan comes pre-seasoned and ready to use, requiring only a quick wash before its first cook. Durable, versatile, and crafted for performance, it’s a pan built to last.

Although this pan is amazing for frying etc but it should not be used to make acidic tomato based pasta sauces and the like as the acidity will dull the non stick properties. It is also not the best pan for wet dishes.

Outer Dimensions: 22cm diameter x 4.7cm height not including handle.

Base: 16cm
Handle: 15cm
Weight: 768g

Natural cooking surface

• This Japanese forged iron pan is simply oil seasoned and has absolutely no chemical coating .
  
• Excellent for electric, induction, gas.
• Over time you will notice the pan change in colour. The uneven surface colour is normal and does not affect the pan’s performance.

Tips

• As this pan conducts heats very efficiently and quickly, a medium heat should be all you need. If you put on a high heat you will notice the food cook very quickly and therefore burn if not careful.
• Have a kitchen towel ready to grab the handle as it gets very hot.
• Don’t put hot pan under cold running water or it may warp or crack. Unfortunately it’s not possible to remove the warping.
• It is best to wash this pan with hot water immediately after use. For foods that stick, soak with hot water and detergent for about 10 minutes.