Product Information
REN cookware is recognised in Japan as amongst the highest grade of home utensils available. Made in the ‘Sheffield of Japan’ – Tsubame City in Niigata Prefecture – using the highest grade of suitable Japanese steel. The uneven dark grey tone of the pan’s surface is the result of a special thermo-treatment, which increases corrosion resistance, reduces the influence of steel on the taste of food and helps to maintain the pan in good order for several years. The thermos-treatment leaves iron particulates on the surface, which may leave any paper or cloth used for cleaning with a black stain - this is TOTALLY harmless and a by-product of the treatment and has no influence on taste, smell or safety. It is fully compliant with the strict protocols of the Japanese Sanitation Act.
Spun Carbon Steel (Iron) is also known as spin forming or spinning or metal turning. It is a process whereby a disc of high-grade Carbon Steel is rotated at high speed and formed into an axially symmetric shape over a steel dye.
A hard metal dye is mounted in the drive section of a lathe. A pre-sized metal disk is then clamped against the block by a pressure pad. The dye and workpiece are then rotated together at high speeds. A localized force with a levered tool is then applied by hand to the workpiece to cause it to flow over the block and create the desired shape and size.
The pouring spouts are created by pressing the partly shaped Wok over a metal dye to the final form. A handle housing for wooden handles or a loop grip is then welded to the Wok. All surfaces are ground and smoothened before ‘thermo treating’. All cutting, sanding and final smoothing of the Wok is done by hand to ensure the highest standard of seamless finish and performance. Every piece is then hand inspected to ensure it meets the very exacting standards of manufacturer.
Spun metal is better at evenly distributing and retaining heat than pressed steel. It is also less prone to distortion and micro fracturing than simply stamping a disc of metal over a dye.
With proper seasoning and regular maintenance these Woks will give the user many, if not decades, of Happy Cooking!!
These traditional Carbon Steel Woks are amongst the best available for both the commercial kitchen and uncompromising home user.
Specifications & Care
Available in sizes 27 - 36 cm
Made from spun Carbon steel.
FIRST USE Initial oil seasoning will increase the non-stick and burn-resistant qualities of your pan. Pour enough oil to fill the pan about 1/3 full and heat gently for about 5 minutes. Turn off the heat and pour out the oil. Being careful not to burn yourself, use paper towels to wipe the residual oil thoroughly over the entire inner surface of the pan. For the long life and optimum performance of the pan, this process should be repeated after every few weeks of regular use. Use ‘Routine conditioning’ – known as ‘abura-gaeshi’ in Japanese – before every use, using a smaller amount of oil to thinly spread across the entire surface of the pan and heat up. Pour excess oil away and you can begin cooking.
Use sponges or natural fibre pot brushes with a gentle detergent and hot water whilst the pan is still warm, but NOT scalding hot. Dry IMMEDIATELY after washing before storing. If using for stewing, steaming or boiling, lightly oil the pan’s surface after washing and drying before storing. If you have burnt what you are cooking, add hot water and bring to the boil to soften the burnt remnants before removing with a natural fibre brush. PRECAUTIONS Never leave a pan unattended on an active hob. Do not subject the pan to excessive heat when empty. Do not use a shallow pan for deep-frying. When using a gas hob, please ensure that the flame does not go beyond the pan’s bottom surface, resulting in fire damage to the handle. Avoid sudden temperature changes, e.g. dunking into or pouring cold water whilst the pan is still very hot, which could cause distortion or breakage. Do not use the pan for storing cooked food, as any liquid may cause corrosion. DO NOT USE IN THE MICROWAVE OR OVEN AS WITH ANY WOODEN-HANDLED COOKWARE, IT IS NOT DISHWASHER SAFE!
Delivery & Returns
coming soon
About The Brand
Cookpal
Cookpal is recognised in Japan as amongst the highest grade of cookware. Using the highest grade of Carbon Japanese steel, the uneven dark grey tone of the Woks’ surface is the result of a special thermo-treatment, which increases corrosion resistance, reduces the influence of steel on the taste of food and helps to maintain the pan in good order for several years. The thermos-treatment leaves iron particulates on the surface, which may leave any paper or cloth used for cleaning with a black stain - this is TOTALLY harmless and a by-product of the treatment and has no influence on taste, smell or safety. It is fully compliant with the strict protocols of the Japanese Sanitation Act that are amongst the strictest in the world.
Initial oil seasoning is necessary and will increase the non-stick and burn-resistant qualities of your Wok. Pour enough oil to fill the Wok about 1/3 full and heat gently for about 5 minutes. Turn off the heat and pour out the oil. Being careful not to burn yourself, use paper towels to wipe the residual oil thoroughly over the entire inner surface of the Wok. For a longer life and optimum performance of the pan, this process should be repeated after every few weeks of regular use.
Use ‘Routine conditioning’ – known as ‘abura-gaeshi’ in Japanese – before every use. Use an oil brush to thinly spread coat the entire surface of the wok and heat up. Then pour in the oil and start cooking!!
Use sponges, copper cloth or natural fibre pot brushes (available from our …… section) with hot water to clean the Wok whilst it is still warm, but NOT scalding hot. Dry IMMEDIATELY after washing before storing. If using for stewing, steaming or boiling, lightly oil the pan’s surface after washing and drying before storing. If you have burnt what you are cooking, add hot water and bring to the boil to soften the burnt remnants before removing with a natural fibre brush. If you use any detergent (always something gentle) you should re season before using again
Never leave a pan unattended on an active hob. Do not subject the pan to excessive heat when empty. Do not use a shallow pan for deep-frying. When using a gas hob, please ensure that the flame does not go beyond the pan’s bottom surface, resulting in fire damage to the handle. Avoid sudden temperature changes, e.g. dunking into or pouring cold water whilst the pan is still very hot, which could cause distortion or breakage. Do not use the pan for storing cooked food, as any liquid may cause corrosion.
Suitable for use on Gas, Electric and Induction
DO NOT USE IN THE MICROWAVE OR OVEN AND AS WITH ANY WOODEN-HANDLED COOKWARE, IT IS NOT DISHWASHER SAFE!
Made in the ‘Sheffield of Japan’ – Tsubame City in Niigata Prefecture –