« Experts' Expert: Video editing tips and tools on YouTube | Home | "Pages take WAY too long to load" — Episode 2 »

October 20, 2011

Frying Pan (炒め物用フライパン)


From the website: "元々はオムレツ用に開発されたカタチですので、持って振って炒め物ができる南部鉄のフライパンです。1.2キロですので、一部それができない人もいるでしょう。しかしフタなどなく、一般の南部鉄フライパンに比べて、かなりの軽量化に成功しています。前方だけに深さがあり、中心部分はあまり深さはありません。また、フチは緩やかな微妙な勾配になっています。IH対応"



[via Svpply]

October 20, 2011 at 01:01 PM | Permalink


TrackBack URL for this entry:

Listed below are links to weblogs that reference Frying Pan (炒め物用フライパン):


Nathan is entirely correct - unless the pan is used for a special purpose. Google Translate came up with this:

"So that was originally developed for the omelet form, which is the southern iron skillet fried with shaking. It is 1.2 km, it would not be part of some people. Nadonaku lid, however, than in the southern part of the general iron skillet, it has succeeded in considerably lighter. There is only forward depth, the depth is not very central part. In addition, the edge has a gentle gradient to the subtle. IH support"

An omelet pan, cooked using the French technique, never stands still long enough for the handle to get hot. This looks like an excellent omelet pan to me.

Posted by: 6.02*10^23 | Oct 20, 2011 5:45:53 PM

A frypan with an uninsulated handle is a great way to burn your hand. Hard-won wisdom from the trenches.

Posted by: Nathan | Oct 20, 2011 11:12:41 AM

The comments to this entry are closed.