Designed by SORI YANAGI “Nambu Tekki”

Designed by Sori Yanagi in 1999. Produced in Japan.

The unique functionality of these pots and pan lie in the shape of a slightly curved edge which makes it easy to pour liquids.

The difference between “Nambu Tekki” and normal iron products is the thickness. Nambu Tekki absorbs and distributes the heat

evenly. The Nambu Tekki won the prestigious Good Design Award in Japan in 2001.

It copes with all kinds of heat sources.

How to season / Nambu Tekki
Seasoning is a protective layer applied to your pan, turning a very thin layer of oil or fat into a polymerised (almost plastic like) hardened surface, creating a barrier between the pan and your food. Seasoning protects your pan from corrosion and creates a non stick surface to cook on.

1. Clean your cookware in hot soapy water to remove any foreign matter and dry thoroughly.

2. Apply a thin layer of vegetable, canola or corn oil to the surface of the pan, inside, outside and handle. Then remove as much of the oil as possible with a clean paper towel.

3. Place upside down on middle rack (to ensure even heat) in oven at 230 and 260 degrees for approximately one hour. Once completed leave in oven too cool down before removing.

4. Repeat step 2 and step 3, two or three times. A well seasoned pan will be darkened and slightly glossy in appearance.

5. The ongoing use of your pan from cooking will add to the strength and seasoning of your pan, enjoy cooking.

What is Nambu Tekki cast iron
Nambu Tekki is cast iron produced in the Iwate Prefecture of Japan. The Tohoku region of northern Japan of which Iwate Prefecture belongs has a 900 year history of cast iron work. Extra thick, Nambu Tekki has superior heat distribution and retention qualities. Expertly crafted to offer a lifetime of cooking to enjoy.

Things that make CIBI happy
• Can be used on both stove and in oven
• Looks beautiful on dining table and will keep your food warm
• Not coated with synthetic materials
• Versatile cooking applications

Things that make CIBI sad

•Iron pans (cast iron or magma plate) can rust when exposed to water/moisture if your pan is not correctly seasoned and thoroughly dried Does require seasoning prior to first use and minimal ongoing maintenance

• Cast iron is strong but brittle, if dropped or hit against hard surface cast iron can crack, chip or break

• Cast iron is heavy and may not be suitable for all cooks or for everyday use

*IH(Induction Heater), RH (radient heater),HR(Harogen Heater),EH(Enclosure heater), • Handles will heat up, danger of burning if not carefully used
CH(Cease Heater), Gas, and Oven safe * No microwave