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Zoom Non-Stick Frying Pan (26cm)
Zoom Non-Stick Frying Pan (26cm)
Zoom Non-Stick Frying Pan (26cm)
Zoom Non-Stick Frying Pan (26cm)
Zoom Non-Stick Frying Pan (26cm)
Zoom Non-Stick Frying Pan (26cm)
Zoom Non-Stick Frying Pan (26cm)
Zoom Non-Stick Frying Pan (26cm)

Non-Stick Frying Pan (26cm)

$69.95
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Description

MUJI Frying Pans have a good thermal conductivity which brings out ingredients' delicious flavour and crispy texture. It is easy to maintain and can be used for a long time. The better you care for it, the easier it is to use and the longer it will last!

Specifications

Diameter 260 x total length 467 x height 95.5 (including handle) mm

Materials

Body: Steel (nitriding, bottom thickness 1.6mm) Handle: Steel (nitriding) Rivet: Steel (nickel plating)

Care Instructions

Cannot be used in microwave or oven.

Frying pan to last.

Iron frying pans require tips for care and cooking. It may seem a little troublesome until you get used to it, but if you continue to use it, the occurrence of "rust" and "stickiness" will be reduced, and it will grow into a tool that can be used for a long time. Since it has a high heat storage property, it is easy to distribute heat evenly.

Tips to Care.

Please perform "oil leveling" before using for the first time.
The surface of the iron skillet has many micro holes. When oil gets into this hole, a thin oil film is formed on the surface of the frying pan. The point is to slowly heat the oil on medium heat or lower to evenly heat the whole. When the oil is absorbed in the frying pan, it will not burn easily and will not rust easily.

After the second time, please perform "oil return" before cooking. As soon as you start using it, the oil is not familiar to the frying pan, so the ingredients will stick to the frying pan. After that, add oil and start cooking to reduce sticking.

Please wash with hot water without using detergent.
After cooking, while the frying pan is warm, wash it with hot water using a scrubbing brush or sponge without using detergent. After cleaning, drain the water, dry it well, and then apply a thin layer of oil to the inside and outside of the frying pan with kitchen paper.

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