The only iron pot made using the "hammering method" in Japan
Hammered woks are shaped by hammering each one with a hammer (machine), and are the finest pots, recognized by professionals for their delicate hammering that cannot be achieved by pressing.
Hammered approximately 5,000 times while being checked by the eyes of craftsmen,
the finished wok is durable and has good heat conductivity, and the uneven surface makes it easy to absorb oil and less likely to burn.
Another feature is that the thickness varies depending on the area to make the heat conduction more uniform.
In a wok where you can see the traces of the craftsman's handiwork, you can stir-fry, deep-fry,
and boil food, and you can also enjoy steamed dishes by placing a steamer on it.
Features of hammered pots
(1) Lightweight and easy to swing your arms around, plus very durable
Because it is hammered during the manufacturing process, it is very light and durable.
(2) Cooks quickly
The iron molecules become finer, which improves heat transfer.
(3) Food does not stick to the pot
The subtle unevenness of the hammered surface makes it easy to absorb oil, so food does not stick to the pot.
(4) Rust resistant
The air inside the iron is pushed out with a hammer, so the pot does not rust easily.
The pot is nitrided to make it even more rust-resistant.
Nitriding is a surface processing technology used to prevent rust on aircraft and automobile parts.
This has also been applied to cookware, where the iron surface is hardened with nitrogen,
resulting in a frying pan with high corrosion and abrasion resistance.
Nitriding eliminates the weak points of iron frying pans, such as their tendency to rust and the need for maintenance during use.
It is rust-resistant, and to put it bluntly, there is no need for hardening or oiling.
As this processing is done by hardening, it will not peel off and is harmless to the human body.