Kamasada Kuminabe Lacquered Iron Nesting Pans
Interior designer Nobuho Miya is well known for his functional cast iron cookware. These lacquered pans represent an innovation in the nambu tetsu (cast iron) tradition by combining art and design in one piece. These nesting pans can be used on a gas, induction, or electric stove top, along with being oven safe. Each cast iron pan is finished with an urushi (Japanese lacquer) coat for a rich black that is resistant to rust. Over time however, you may see the urushi wear off to reveal a silver-brown patina underneath, which is part of its natural beauty. Please read the care instructions on the second tab to learn more about its long term use!
Nobuho Miya has dedicated his life to the Japanese cast iron craft. After graduating from the Kanazawa College of Arts and Crafts in 1975, he began developing his own designs to critical acclaim, winning Jugent Gestaltet Prize, Mayor Prize, and the Iwate Art Prize. His work reflects both his mastery of nambu tetsu, and keen sensibilities in modern design. Each piece is produced in the Kamasada iron casting studio, a studio in Morioka City that has been operated by the same family for three generations.
Small Pan (TS579): 6” W x 7.5” L x 1.75” H, 2 lbs
Medium Pan (TS580): 7.5” W x 9.5” L x 1.87” H, 3.3 lbs
Large Pan (TS581): 10” W x 13” L x 2” H, 6.3 lbs
Nambu Tekki Cast Iron
Hand-wash only. Not safe for microwave, dishwasher, metallic scrubber, drying in direct sunlight or rapid cooling.
Before First Use (seasoning): 1. Rinse the inside of the pan with lukewarm water 2. Wipe dry with cloth 3. Place the pan over high heat to remove any remaining water. As soon as the pan is dry, turn off the heat (leaving an empty pan on heat is dangerous) 4. Add one tablespoon of olive oil to the pan and turn the heat back on at medium 5. Place some vegetable scraps inside the pat, and cook until they soften, blending the oil evenly inside the pot 6. When the pat is cool enough to touch, discard the vegetable scrap and wash the pat with a soft sponge (never a scrubber) without detergent. Dry with towel again, and place the pot over high heat to remove the remaining water.
Daily Care: 1. After cooking, be sure to wait until the pot has cooled down. Then wash the pan with a non-abrasive sponge without using detergent. Rinse with water. 2. Dry the pan with a cloth and place over high heat. Leave for about 30 seconds to remove any remaining water.
Troubleshooting - Red spots (Rust): 1. Scrub the red spots with a non-abrasive sponge without using detergent, and rinse with water. Wipe with a cloth and place over high heat for 30 seconds to remove any remaining water. 2. Add one tablespoon of olive oil to the pan, turn the heat on medium heat and cook vegetable scraps. Repeat the process 1-2 times until the spots disappear. If there are any stubborn red spots, please know that rust is not harmful to the body.