When cooking oyakodon (Japanese chicken and egg rice bowl) with a conventional pot or skillet, transferring the egg and chicken mixture to a rice bowl is pretty difficult even if you use a large ladle. However, such a transfer will become much easier by using this product.
Unlike ordinary pans, this product has a vertical handle to facilitate food transfer to the top of the rice bowl. In addition, the wooden handle prevents your hand from burning.
It is made with a special material called Silkware: an easy-to-clean fluorite coating that prevents foods from sticking to a cooking surface.
You can also cook other famous Japanese rice bowls such as katsudon (breaded deep-fried pork and egg rice bowl), gyudon (simmered sliced beef and rice bowl), and more.
- Materials: SUS430 18-0 stainless steel, Silkware fluorite resin coating (cooking surface) / wood (handle)
- Pan size: φ18cm
- Total height: 200mm
- Maximum capacity: 560ml
- Weight: 260g
- Compatible heat sources: IH (100V / 200V), direct flame (gas burning), radiant heater, halogen heater, sealed hot plate, and sheath heater
- Notes: To prevent corrosion, avoid cooking foods that are high in salt concentration and acidity for a long time, and do not nest this pan together with those made of aluminum or iron.
- Made in Japan
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