Iwachu9-1/2" Cast Iron Frying Pan with Lid, Medium, Black

The cast iron pan had been seasoned at the manufacturer, so after a quick swipe I put it to use. Perfect even heating and the pan holds heat, so a perfect finish with the range off. Both the pan and lid are easy to clean. So much better than any other cast iron product currently available.

This is a beautiful skillet, as you would expect from Iwachu. The bottom of the skillet has a heat ring, but, it works fine with my induction burner. I did put it through 3 seasoning cycles prior to use since this is nanbu tekki. If you research nanbu/nambu tekki you will find it is heat treated and has an oxide layer to the metal. This is quite a bit smoother than even the Lodge heat treated offerings, but, still not like an old Wagner or Griswold skillet.

I’ve used cast iron for decades. Mainly US made Lodge and others, plus a whole boat load of the 2 French makers as well. This is my first venture into the Japanese cast iron. Without a doubt I’ll be back for more. Due to travel restrictions and the virus, I’m taking care of relatives and have to struggle through their kitchens. Ergo, Amazon to my rescue.First: the material is cast iron.Second: The inside of the pan is smooth. There are no grind marks. The pan is not rough. Even with very little seasoning I expect this to be nonstick. Even with the expensive cast iron pans of yesteryears defunct US companies, I did not find as nice a finish on my cast iron.Third: What a handle. This is nice to grip and very functional. Very.Fourth: The lid is tight fitting, sits flat, actually works like a lid should. The fit and finish are top notch.Finally: This cast iron can cook. The pan is a little lighter than other brands but all you will need. I seared steaks, burgers, fish and made cornbread. No problem.The clincher for me was finding this pan / lid combo for the same price as the pan itself. I’m glad I gave it a go.Update:I’ve now ordered another Iwachu. This is one very nice cast iron pan. I’ve cooked everything from fried chicken to steak rice. Anything except Italian red sauces. This pan is far superior to many. I’m very satisfied and looking forward to more great meals.

I like it inspite of it’s a little small for me

I own around 30 cast iron skillets, mostly lodge, they do require lots of love if you’re using it on daily basis ( I’m a chef)My wife is on the opposite side, she loves those expensive nonstick pans , basically I throw those garbage away around every 6 monthsAlright, so this is the first cast iron skillet she’s willing to use, the first shot was cooking two eggs ( yeah! I was like …..egg? …..W….T……F……)It worked just like a new nonstick skillet…….maybe even better …We all know that’s not how cast iron works, but this is the one working like my five years old lodgeAfter all, I’m getting few more still on their way to our houseHopefully I’ll never have to buy those nonstick pans again :)